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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.
Omega-3 supplements based on fish oil have grown in popularity. There is still no evidence they can deliver the health benefits we derive from eating seafood.
Whether poached, baked or fried – Skrei is a real treat. Here are a few tips for preparation:
Every step in the fish handling process follows strict quality standards and routines to deliver fresh fish of high quality.
Who could help us better than a true connoisseur from the North? Let’s take a look at the Norwegian star cook Daniel Madsen and let him inspire us with his tips and tricks.
You can enjoy blue mussels all year round, but they are at their best in winter. You can vary the flavour as much as you like, so all you have to do is work out what your favourite is.
There are several ways of filleting fish. Here we show you a simple method using Norwegian salmon. The same method can be used for arctic char and trout as they have the same bone structure.
When fresh herring is available, take the opportunity to prepare a really delicious meal. Fillet the herring and pack it in dense packaging unless you are going to use it straight away. Fresh herring can also be frozen.
Grilled salmon is tasty and good for you. And preparing salmon on the barbecue is very easy.
Make a classic pâté for your cold buffet. It takes a little time to make, but your guests will really appreciate it.
Sushi is a fast-growing trend and has come to stay. The seafood plays a big part of the sushi, and Norwegian seafood has the lead part.
Learn everything about our seafood.