
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 oval pillows of rice with slices of raw fish are what most people associate with sushi.
Here’s a guide to some of the more commonly asked questions regarding Norwegian Salmon, quality, handling, and more.
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 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 is the world´s second largest seafood producer, with over 37 million meals consumed around the world every day.
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.
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.
Every step in the fish handling process follows strict quality standards and routines to deliver fresh fish of high quality.
Here we have gathered some of the most common questions and answers about fresh seafood storage and durability.