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Every June 18th is celebrated the World Sushi Day, a very special date to celebrate this popular dish. One of its main ingredients is the salmon of Norway, although this was not always the case, as explained by the Norwegian Sea Products Council in Spain
Was Norway ‘inventory’ of salmon sushi? Every 18 June is commemorated at the international level World Sushi Day, a significant date in which, this increasingly popular dish, becomes more present than ever today.... And in our lives.
Among the anecdotes of this product, highlights Norway's surprising link to salmon sushiOne of the star preparations around the world. But what unites the waters of this European country with the wasabi? Although salmon is present today as an outstanding ingredient of sushi, this was not always the case. As explained by the director Norwegian Sea Products Council in Spain, Björn-Erik Stabell, the Japanese have eaten raw fish for centuries, but salmon did not become a recurring ingredient of their gastronomy until relatively recently. And it is that the Japanese did not consider their neighboring Pacific salmon clean enough to consume it raw. However, the Norwegian origin, clean and safe, of the Atlantic salmon cultivated in the ocean was suitable for this dish.
“The only problem is that the Japanese did not conceive this fish as sushi. At this point, a group of fish exporters with a big dream launched an ambitious campaign from Norway. Thanks to this magnificent idea, the exquisite Atlantic salmon is today a super-sales in Japan and around the world later,” he explained. Stabell. Todo sobre peces y sus Acuarios, Plantas, Accesorios
Such has been its expansion that, for many years, the salmon of Norway has become the most popular garrison for sushi in Japan and other international destinations like Spain. The high quality, intense color and fresh taste of salmon have made Norway the largest exporter of salmon in the Atlantic of the world, also driven by the sustainability of breeding methods and healthy benefits. Not in vain, Norwegian salmon is rich in proteins; vitamins A, D, B12 and riboflavin; antioxidants and omega fatty acids 3.
Consumer Survey in Spain: Salmon at home or at the restaurant?
The salmon, in sushi or in other of its many productions, is undoubtedly the most popular sea product among the Spanish, as confirmed by the latest IPSOS survey for the Norwegian Sea Products Council, from a sample of 1,000 people aged 20 to 65 years. Thus, this report collects that 8 out of 10 Spanish They consume salmon in their house at least once a month while 31% take it in restaurants. Far away is the number of people who choose the ‘take away’ or salmon to carry, more than 20% of consumers consulted, who use it at least once a month.
Among the benefits that Spaniards associate with Norwegian salmon, the survey indicates that 90% believes it is Healthy85% consider it “Yummy.” and 83% value that “is fast and easy to prepare”.
The Norwegian Sea Products Council (NSC) is directly dependent on the Norwegian Ministry of Trade, Industry and Fisheries and is responsible for publicizing the differential values of national references. The NSC is based in Tromsø and has local offices in 12 of the world's most important Norwegian fish and seafood markets: Sweden, Germany, United Kingdom, France, Portugal, Italy, Brazil, Japan, China, Singapore and USA. In addition to Spain.
Norway, the country that popularized salmon sushi worldwide
Every June 18th is celebrated the World Sushi Day, a very special date to celebrate this popular dish. One of its main ingredients is the salmon of Norway, alt
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2023-04-11
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