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Sushi and salmon have become favourites at Italian eateries. Salmon dishes are now almost as popular as meat dishes, according to a new survey. 

This year, Italy was chosen as one of the markets for a new case investment project for salmon. The main objectives have been to increase learning and test new activities and approaches that can contribute to achieving the main goals set for the Italian market.

In October, the 60th edition of Sial Paris took place right outside the French capital. This is the largest food innovation exhibition in the world, and 7500 exhibitors from 130 countries participated, bringing over 400 000 products to showcase to the 400 000 visitors.

This year’s big salmon campaign in France has finally started, and as usual Norwegian salmon will shine both on and off-screen the whole season.

Seafood ambassador and football star Erling Haaland is featured in the Norwegian Seafood Council’s brand-new videos, that highlight the importance of the origin and the craftsmanship behind seafood from Norway. The videos will be featured in campaigns across many markets and platforms.

Norway exported seafood worth NOK 18.5 billion in October. This is an increase of NOK 914 million, or 5 per cent, compared with the same month last year.

NSC research has revealed more than three in ten seafood consumers worldwide are eating more seafood at home to mitigate rising costs. This change in dining behaviours can also be attributed to rising demand for convenience and the array of new sales channels on offer.

The pandemic drove greater concerns for health and wellbeing, leading more of us to pursue healthier lifestyles. Meanwhile, ethical sourcing has increased in popularity as concerns for environment and food security intensify.

Norway exported seafood worth NOK 14.6 billion in August. This is an increase of NOK 724 million, or 5 per cent, from the same month last year.

NSC research has revealed that 71% of seafood consumers say origin labelling influences their purchase of seafood. Meanwhile, governments worldwide are legislating for greater transparency and traceability in seafood value chains.

NSC research has revealed that 3 in 4 seafood consumers say a wide assortment of seafood drives their choice of retailer. This desire for choice, alongside consumer interest in healthy proteins and on-the-go eating is sparking greater ‘snackification’ and innovation in the seafood industry.

If you've been to England without trying Fish and Chips, you haven't truly experienced England! This dish is so quintessentially British that it's a must-try before heading back home. But you can also recreate the taste of England and Fish and Chips in your own kitchen. Learn more about this iconic dish, how it’s often made of Norwegian fish and how to prepare it here.