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  1. Home
  2. Seafood from Norway
Norway´s Innovative Seafood Culture
Photographer: Johan Wildhagen

Norway´s Innovative Seafood Culture

Norway is the world´s second largest seafood producer, with over 37 million meals consumed around the world every day. 

The Secret of Norway´s Seafood Success
Photographer: Johan Wildhagen

The Secret of Norway´s Seafood Success

Norway's rich natural resources, longstanding cultural and competence tied to fishing and a structural approach to resource management and sustainability are all important factors in its global success. 

Quinoa Salad with Pepper-Smoked Norwegian Mackerel
Photographer: Studio Dreyer-Hensley

Quinoa Salad with Pepper-Smoked Norwegian Mackerel

Duration 20-40 min Total time 20-40 min
Difficulty Easy
0 ratings
Three fish meals a week
Photographer: Norwegian Seafood Council

Three fish meals a week

You should eat fish as a main meal at least 3 times a week.

Tips and tricks

  • How to Make Nigiri Sushi

    How to Make Nigiri Sushi

    The oval pillows of rice with slices of raw fish are what most people associate with sushi.

  • NSC

    Quick Norwegian Salmon Quality, Handling, and Traits Guide

    Here’s a guide to some of the more commonly asked questions regarding Norwegian Salmon, quality, handling, and more.

  • Splitting the Norwegian Crab

    Splitting the Norwegian Crab

    Fresh whole crab is in season between September and November. We will show you here how to find the most delicious parts of the crab.

Norwegian Seafood

  • Norwegian Salmon – The Original Salmon on Sushi

    Norwegian Salmon – The Original Salmon on Sushi

    Norwegian salmon was introduced to Japan in the early 1980s and has become, in just three decades, one of the most popular ingredients used in sushi.

  • Norway´s Innovative Seafood Culture

    Norway´s Innovative Seafood Culture

    Norway is the world´s second largest seafood producer, with over 37 million meals consumed around the world every day. 

  • Fjord Trout - The Jewel of the Norwegian Fjords

    Fjord Trout - The Jewel of the Norwegian Fjords

    We can sincerely say that Fjord Trout is the jewel of the Norwegian fjords. It has unique qualities and with its deep red color it looks delicious when served.

Quality

  • How Fish Quality Is Maintained

    How Fish Quality Is Maintained

    Proper fish handling has a significant impact on quality. Maintaining an unbroken cold chain from catch to table preserves fresh fish for an average of 10 days following catch or slaughter time.

  • How to Check That Your Fresh Fish Is of High Quality

    How to Check That Your Fresh Fish Is of High Quality

    Every step in the fish handling process follows strict quality standards and routines to deliver fresh fish of high quality.

  • Frequently Asked Questions About Storage and Durability

    Frequently Asked Questions About Storage and Durability

    Here we have gathered some of the most common questions and answers about fresh seafood storage and durability.

Seafood encyclopedia

  • Cod

    Cod

    Norway has the world's largest cod stock, and it has created a basis of existence for people along the coast for many thousands of years. The cod is still the most important resource for Norwegian fisheries, and it is just as apropos on the menu today as it was 5300 years ago.

  • Red King Crab

    Red King Crab

    The red king crab is one of the largest crabs found, and it is easy to recognise. With its succulent and tasty flesh, king crab is a delicacy which can be prepared in many ways, in both cold and hot dishes.

  • Haddock

    Haddock

    The haddock belongs to the cod family and has a delicate, lean flesh with good bonding ability. It is often used in processed ­fish and is one of the most common types of­ fish in the classic dish Fish and Chips.

  • Deepwater prawns

    Deepwater Prawn

    Norwegian prawns prefer cold, clean water which means that they grow and mature slowly. Prawns are an ingredient for any occasion. They have a fresh taste, a firm flesh and a natural pink colour. 

  • Atlantic salmon

    Atlantic Salmon

    Farmed salmon from Norway is a sought-after product which is eaten in more than a hundred countries. The Norwegian salmon was the first type of salmon used in sushi,  and it has been included in various food traditions across the world.

  • Trout

    Trout

    Fjord Trout is the commercial name for Norwegian farmed rainbow trout. It matures in the clear, cold Norwegian fjords where the seawater meets fresh meltwater from the glaciers in the mountains. The Fjord Trout is a niche product known for its high quality.

  • Flat oyster, Common oyster

    Flat oyster, Common oyster

    European flat oysters have a long history in Norway. Written sources show that the European flat oyster from Norway has been a highly prized product as early as the 1500s. The Danish king sent his own boats here to bring the sought-after delicacy back to Denmark.

  • Herring

    Herring

    Norwegian herring are often referred to as the silver of the sea. The fish are world-renowned for their high quality and their beautiful, silvery colour. But the history of herring does not only involve food. It also involves coastal culture, traditional fishing, craftsmanship and knowledge of ingredients.

  • Great Scallop

    Great Scallop

    In the cold, clear water of Norway, there is a protein-rich delicacy just beneath the intertidal zone, namely the great scallop. In Swedish, the species is called the "pilgrimsmussla" precisely because it migrates. In the course of a short time, an area that is almost empty of scallops can be filled with fully mature shells.

  • Norway lobster

    Norway lobster

    The Norway lobster is a close relative of the lobster. The species also goes by several other names, such as Dublin Bay prawn, langoustine or scampi. It is splendidly suited to the grille and in other seafood dishes, for example, in casseroles and pasta.

  • Ling

    Ling

    Ling has gotten its name because of its long, narrow body. It is a splendid fish for eating, firm and white in the flesh, and it has large, good roe and liver. Most of the catch in Norway and Sweden ends up as either clipfish or spillånga (stockfish), which is a Swedish favourite on Christmas Eve itself.

  • Capelin

    Capelin

    Female capelin are a delicacy in Japan, where the Japanese fry spawning capelin whole and eat them as bar snacks. Capelin contain marine omega-3 fatty acids and are very rich in protein. The Norwegian name ''lodde'' comes from the male having a strip of hairy scales along the side of the body during the spawning season, so that it looks ''hairy'' (...

  • Tusk, cusk

    Tusk, cusk

    Tusk belong to the cod family but differ from their relatives with their continuous dorsal fin. It is a lean fish with a high protein content. With its mild, lobster-like taste, it is well-suited to stir-frys, for example.

  • Mackerel

    Mackerel

    Mackerel from Norway is considered a delicacy in many parts of the world. It is a lively fish with juicy meat that is a great source of omega-3.

  • Blue Mussel

    Blue Mussel

    Blue mussels are found all along the coast of Norway. They are easy to prepare and can be served in many creative ways as a starter, a main course or as an ingredient in different seafood dishes.

  • Pollack

    Pollack

    Pollack is a white fish, which is growing steadily in popularity. Pollock is versatile due to its cod-like texture and flavour and can be fried, poached and baked.

  • Skate

    Skate

    Skate wings are a cost effective and tasty meal, which cooks quickly and is best served on the bone. They should be eaten when very fresh. For best results, pan fry the wings quickly at high temperature and simply add salt and lemon pepper.

  • Redfish

    Redfish

    Redfish is a deep-water fish with a very attractive red colour. Redfish is caught exclusively as by-catch in Norway. The flesh has a rich taste and soft consistency.

  • Plaice

    Plaice

    Plaice is a fish with a fine, moist texture and delicate but distinctive taste. It is high in protein and low in fat and calories. With the correct preparation it provides a delicious and healthy meal because it is high in proteins and low in fat and calories.

  • Saithe, Coalfish

    Saithe, Coalfish

    Saithe has a more characteristic taste than most white fish species. Its distinctive flavour goes well with spicy dishes. Saithe meat also has a firm texture and is well suited to frying.

  • Atlantic Halibut

    Atlantic Halibut

    Norwegian halibut is both a wild and an ocean farmed species in Norway. Its delicate white meat has a firm, juicy texture that resembles meat. It is the perfect choice for special occasions as it goes well with a variety of ingredients and cooking styles, making it easy to create a quality meal that can be enjoyed by many people.

  • Sprat

    Sprat

    In Norway sprat is normally used for sandwiches based on canned products, for example anchovies and sardines. However fresh sprat is also delicious both fried and grilled.

  • Wolffish, catfish

    Wolffish, catfish

    Wolffish is a lean, scaleless fish with a neutral taste, which in the last few years has become a culinary luxury. Its meat is delicate and can be served as chops and fillets, which can be poached, braised, pan fried, steamed or deep-fried.

  • Turbot

    Turbot

    Turbot is characterised by its white, firm flesh, and mild flavour. It is perfect as a main course, and is suitable for poaching, steaming, grilling or pan searing.

  • Brown crab

    Brown crab

    The common brown crab has dense fibrous meat with a delicious, fresh flavour. It is very popular in Norway, where it is often served au naturel with white bread, lemon and mayonnaise.

  • Lobster

    Lobster

    The European lobster is considered to be one of the most exclusive seafood products in the world. The Norwegian lobster is smaller in size but has a unique rich taste and a firm texture. To experience the very best lobster has to offer, cook it whilst still alive and and eat au natural.

  • Sea Urchin

    Sea Urchin

    Sea urchins live in the deep cold fjords of Norway and are known for their sweet and rich taste, which makes a superb gastronomic experience. Raw roe from sea urchin is a delicacy in Japan, where it is an essential part on the menu in sushi restaurants.

  • Monkfish, Anglerfish

    Monkfish, Anglerfish

    Monkfish is often referred to as "poor man’s lobster" because of its sweet and meaty taste. The white meat in monkfish has a firm texture comparable with meat and chicken. Because of this, it can endure higher temperatures than most species, but is still lean.

  • Greenland Halibut

    Greenland Halibut

    Northeast Arctic Greenland halibut is a deepwater fish that thrives in cold water temperatures. It is a good source of omega 3 fatty acids and vitamin D. Available during spring and summer, as a fat fish it is always smoked or salted, and is ideally served with white sauce and boiled vegetables.

  • Horse mackerel

    The horse mackerel is a silver-coloured shoaling fish found in northern waters from the North Sea to the Norwegian Sea off Nord-Trøndelag. The season is mainly from August to October.

Show fish encyclopedia

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