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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:
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.
Seafood is rich in Vitamin D and calcium which improves bone mineral density building stronger, healthier teeth and bones.
Eating more fish can improve both long term and working memory. This keeps your brain active and helps prevent common forms of dementia such as Alzheimer´s disease.
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.
Maki sushi is rice, raw fish rolled in nori seaweed. It is common to use a variety of other ingredients together with the rice and the fish.
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.