News archive

At Maison Bachelin in Paris, seventh-generation fishmonger Stéphane Bachelin proudly offers 50 different types of fish – and Norwegian seafood is a clear favorite, with two out of three customers choosing it.

At the beginning of June, the Norwegian Seafood Council held a seafood seminar in Milan. The seminar was a great success and highlighted the most important species in Italy: salmon, stockfish, clipfish, and salted fish.

As International Sushi Day approaches, the Norwegian Seafood Council looks back on Project Japan – the initiative that introduced raw salmon from Norway to the global sushi menu.

Norway exported seafood worth NOK 13.6 billion in May. This is a decrease of NOK 267 million, or 2 per cent, compared with May last year.

Norwegian Seafood Council research has revealed that as many as 89% of consumers want more information about how their seafood is produced. This demand for transparency is paving the way for producers to harness innovative blockchain technology to build consumer trust and offer a clearer picture of the seafood supply chain.

Gain valuable intelligence on trends and factors shaping the retail and foodservice sectors in France, along with the current statistics and future opportunities within the French fish and seafood market.

The Norwegian Seafood Council, together with the rest of the seafood industry, is present at Seafood Expo Global in Barcelona!

The new generations are creating new food traditions in Italy. With this, new opportunities for Norwegian stockfish and baccalà (saltfish and clipfish) arise. 

The 2025 edition of the Norway – UK Seafood Summit showcased both opportunities in the industry, as well as addressing current and future challenges. Overarching themes and discussions of the conference were the key megatrends that will shape the seafood industry in the coming years.

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.