Turning point in seafood consumption

An assortment of Nigiri Sushi using Norwegian salmon and Seared Fjord Trout (pic, below) with roasted vegetables and Norwegian butter sauce were served during the virtual luncheon.

IT IS a truism that Malaysians love seafood, be it local or imported.

And when it comes to fish, Norwegian salmon and fjord trout have always been popular choices because of their flavour, nutrients and versatility.

Not only are they good sources of low-fat protein, but also essential vitamins and minerals, including iodine and the all-important Omega-3 fatty acids.

Norwegian salmon and fjord trout are also easily available in supermarkets, grocers and even online thanks to businesses like Art of Salmo, which specialises in delivering fresh fjord trout even during the Covid-19 pandemic.

At an “East Meets West Lunch” virtual luncheon prepared by chefs Jordash DeCruz and Steve Chua that was organised by Norwegian Seafood Council (NSC), Southeast Asia director Asbjorn Warvik Rortveit gave an overview of Norwegian seafood performance and consumer insights in the region.

Based on consumption data provided by NSC, 78% ate seafood at home at least once a week while 80% wanted to consume seafood more frequently.

Meanwhile, salmon was the first choice in sushi for 63% of respondents, 52% ate salmon at least once a month and 16% had it at least once a week.

Rortveit said that as more Malaysians become aware of food sustainability, NSC took pride that Norwegian salmon had captured the top spot in global sustainable food rankings for two years running.

Three Norwegian seafood companies are ranked among the world’s top 10 most sustainable protein producers in the Coller FAIRR Protein Index, which factors in greenhouse gas emissions, deforestation, use of antibiotics and labour conditions.

As the world’s second largest seafood exporter, Norway –- through NSC –- owns the “Seafood from Norway” trademark.

The trademark was introduced as a symbol of origin and quality for all Norwegian seafood, farmed or wild, for the conscious consumer.

According to Rortveit, fish exported from Norway is closely monitored until they reach Malaysian shores in adhering to very strict standards to ensure quality.

Asbjorn Warvik Rortvei

During the presentation, he also said that no other animal farming used less antibiotics than Norwegian aquaculture.

“Keeping safe as well as eating safe and healthy is the way to go during this pandemic and beyond.

“Many markets in the region are reporting increased demand for processed and pre-packed seafood, 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 and sustainable seafood during this time, ” he added.

At the virtual luncheon, Art of Salmo founder and chief executive officer Phyllis Teh spoke of adapting to consumer needs during the pandemic while aquaculture group Nordlaks communication head Lars Fredrik Martinussen touched on the company’s sustainable farming operation.