On November 13th, the Norwegian Seafood Council and the Norwegian Embassy in France hosted a special reception at the Ambassador’s residence in Paris to mark 40 years since Norwegian salmon first appeared in sushi.
Today, salmon is one of the most popular toppings for sushi, and France is Europe’s largest sushi market, with over 3,000 Japanese restaurants and an estimated 10–13 million monthly sushi consumers. An event to celebrate the milestone of 40 years of salmon sushi was therefore more than fitting.
See the video from the 40-year anniversary in Paris here
Salmon Masterclass at Le Cordon Bleu
To tell the remarkable story of Norwegian salmon in sushi and showcase its versatility, The Norwegian Seafood Council invited journalists to a masterclass at Le Cordon Bleu with chef Eric Ticana.
Country director in France, Sigrid Louise Philippart, was pleased with the event and the audience’s response to story of salmon sushi:
"The story is captivating, and we all feel proud to be part of this success story in one way or another– as producers, importers, sushi chains and consumers – everybody loves salmon on sushi!"
Read more about the 40-year anniversary of salmon sushi here.
Reception at Ambassador’s Residence with Salmon Sushi Pioneer
Following the masterclass, guests attended a reception at the Ambassador’s residence, featuring a presentation by Bjørn Eirik Olsen, the Norwegian diplomat who pioneered the introduction of salmon in sushi in Japan back in 1985.
The reception also offered creative tastings and culinary demonstrations, highlighting the quality, taste, and versatility of Norwegian salmon.
The entire day created the perfect setting for chefs, journalists, and industry stakeholders to exchange ideas and experiences around sushi and Norwegian salmon.
Philippart commented on the motivation behind the event, and the important role of salmon sushi in the global role of Norwegian salmon:
"Not only did this event celebrate a historic culinary innovation and its indispensable role in the global sushi market, but it also shows how Norwegian seafood has been travelling the world for decades, blending into such a variety of food traditions."
“We want to say thank you to all the exporters for the continued commitment to quality and innovation. Your work is at the heart of this ongoing success story,” Philippart says.
Do you want to know more about the story of Project Japan and salmon sushi? Read more on fromnorway.com here.
