Virtual Seafood Luncheon by the Norwegian Seafood Council (NSC)

Safe, sustainable & nutritious Norwegian Salmon & Fjord Trout

Norwegian salmon & fjord trout have always been a nutritious, versatile & safe fish to cook & eat at home or in the restaurants. They are easily available in the markets, supermarkets and at the grocers even during this pandemic. Consumer trends may have evolved during this time, but the Norwegian seafood industry has its finger on the pulse on what consumers want

The Norwegian Seafood Council (NSC) takes pride in the fact that Norwegian salmon has captured the top spot in global sustainable food ranking for 2 years running

“3 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”

The Index looks at how the world’s 60 largest publicly listed companies producing meat, dairy & seafood perform on various risk factors relating to sustainability. The risk factors include greenhouse gas emissions, deforestation, use of antibiotics and labour conditions

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 & Norwegian salmon companies are leading the way in sustainable protein production,” says Renate Larsen, CEO of the NSC

Keeping safe & eating safe and healthy is the way to go during this pandemic and beyond. The NSC, led by NSC Regional Director Asbjorn Warvik Rortveit, shows how in the NSC Virtual Luncheon of Norwegian Salmon & Fjord Trout with the Media on 25 Nov 2020 (Your truly has attended it, read more via

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 & Seafood Consumer Insights with the media

Phyllis Teh, co-founder of online store Art of Salmó, that specialises in delivering the finest & 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 & Steve Chua presented “When East Meets West, Norwegian Seafood Tasting Menu” for lunch (All invited media members received a special food delivery)

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 & has represented Malaysia as a NSC’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 25K 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 & preferences over time

Many markets in this region are reporting increased demand for processed & 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 & nutritious seafood during this time

Norwegian Seafood Council (NSC)

The NSC is owned by the Ministry of Trade, Industry and Fisheries. The Norwegian seafood industry finances its activities through fees levied on all exports of Norwegian seafood.. Headquartered in Tromsø, NSC has presence in major markets around the world aiming to increase the value of Norwegian seafood resources. NSC oversees the administration & use of the trademark “Seafood from Norway”, a joint value for the Norwegian seafood industry. Together with the industry, NSC aims to increase the demand for & consumption of seafood from Norway. For more information, please visit

“Seafood from Norway” Trademark

Seafood will always be an essential part of our diet. However, consumers today are increasingly focused on the origin of food, how it is produced & how it meets concerns regarding sustainability. Norway was built on its seafood industry, and managing its ocean resources in a sustainable manner.

The new trademark “Seafood from Norway” is addressing these matters, founded on a genuine concern for environment. This trademark is a symbol of origin and quality for all Norwegian seafood, farmed or wild caught in Norway’s cold, clear waters. Because there is no doubt about it: Origin matters

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