As we know, Norwegian salmon and fjord trout gives a wide benefits to our health and it is believe that it is a nutritious, versatile and safe fish to cook and eat at home or in the restaurants. They are easily available in the markets, supermarkets and at the grocers even during this pandemic.
And this time, The Norwegian Seafood Council takes pride in the fact that Norwegian salmon has captured the top spot in global sustainable food ranking for two years running. Three Norwegian seafood companies are ranked among the top 10 of the list of the world’s most sustainable protein producers in the Coller FAIRR Protein Index.
And during the event, we learned a lot about Norwegian Salmon where no other animal farming uses less antibiotics than Norwegian aquaculture. In 2019, Norwegian salmon farms have near eliminated the use of antibiotics. “Eating more seafood is a good way to reduce our climate emissions, and Norwegian salmon companies are leading the way in sustainable protein production,” says Renate Larsen, CEO of the Norwegian Seafood Council (NSC).
And with this, you are assured that you are getting a safe and healthy salmon in your meals. And this time, we get to loads of information about the Norwegian Salmon and Norwegian Ambassador to Malaysia, Her Excellency Gunn Jorid Roset spoke at the virtual lunch while Asbjorn Warvik Rortveit shared an overview of Norwegian seafood performance and Seafood Consumer Insights with the media.
Phyllis Teh, co-founder of online store Art of Salmó, that specialises in delivering the finest and freshest Norwegian fjord trout with its special seasoning sachet to your doorstep spoke on “Adapting to Consumer Needs in Covid-19 Times”.
Chefs Jordash DeCruz and Steve Chua presented “When East Meets West, Norwegian Seafood Tasting Menu” for lunch. Chef Jordash is sous chef at Curious Kitchen in Kuala Lumpur and has had experience working on the Norwegian Cruise Line and Viking Ocean Cruise. Chef Steve is the founder of Two Chefs Lab, a Japanese restaurant, and has represented Malaysia as a Norwegian Seafood Council’s sponsored participant at the World Sushi Cup 2018.
There has been an increase in seafood consumption, driven by a shift towards a more sustainable diet. This is according to a recent study of more than 25,000 consumers across 20 markets performed by Kantar on behalf of the Norwegian Seafood Council. The study is the largest seafood consumer study of its kind and offers invaluable insight into seafood consumer behaviours and preferences over time.
Many markets in this region are reporting increased demand for processed and pre-packed seafoods, as well as products with longer sell-by dates. The Norwegian seafood industry is adapting to these shifts in buyer preference and is turning its production to meet these needs.
It continues its efforts to provide safe, sustainable, and nutritious seafood during this time.