Norwegian Seafood Council Virtual Seafood Luncheon ❤
Keeping safe and eating safe and healthy is the way to go during this pandemic and beyond. The Norwegian Seafood Council, lead by NSC Regional Director Asbjorn Warvik Rortveit, shows how in the NSC Virtual Luncheon of Norwegian Salmon and Fjord Trout with the media a couple of weeks ago. I had the opportunity to experience and taste the nutritious Norwegian Salmon and Fjord Trout.
As you all know that Norwegian salmon and Fjord trout have always been a nutritious, versatile and safe fish to cook and eat home or in the restaurants. They are easily available in the markets, supermarkets and at the grocery stores 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.
Chefs Jordash De Cruz and Steve Chua presented "When East Meets West, Norwegian Seafood Tasting Menu" for lunch. 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, and has represented Malaysia as a Norwegian Seafood Council's sponsored participant at the WorldSushi Cup 2018.
|L-R: Chef Steve and Chef Jordash|
Here are some of the food that were prepared by both Chefs for the virtual lunch:
|Seared Sliced Norwegian Fjord Trout with Truffle and Grated Onion Dressing, Sprinkled with Cured Egg Yolks|
|Cured Beetroot Norwegian Salmon with Lemon Essence and Pickled Daikon|
|Seared Fjord Trout, Roasted Vegetables, Sandefjordmor (Norwegian Butter Sauce)|
|Assorted Nigiri Sushi with Norwegian Salmon|
|Norwegian Success Cake with Fresh Berries|
|Azuki Crepe with Red Beans, served with Green Tea sauce|
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 25,000 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 of offers invaluable insight into seafood consumer behaviours and preferences over time.
|Co-founder Art of Salmó, Phyllis Teh|
Many markets in this region are reporting increased demand for processed and pre-packed seafoods, was 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 and nutritious seafood during this time.
The Norwegian Seafood Council (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 and 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 food from Norway. For more information, please visit: https://en.seafood.no.