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Safe, Sustainable and Nutritious Norwegian Salmon and Fjord Trout in a Virtual Seafood Luncheon

On the 25th November, I attended the Virtual Seafood Luncheon by the Norwegian Seafood Council. This is a virtual lunch where there was a speech by Norwegian Ambassador to Malaysia, Her Excellency Gunn Jorid Roset and the Director of South-East Asia, Norwegian Seafood Council Asbjorn Warvik Rortveit who has shared an overview of Norwegian seafood performance and Seafood Consumer Insights with the media.

The Norwegian Seafood Council and Art of Art of Salmó are so kind to deliver their finest and freshest Norwegian fjord trout and salmon dishes for this virtual lunch.

From my years of experience writing food reviews and eating out in various eateries, I learnt that the Norwegian salmon and fjord trout have always been a nutritious, versatile and safe fish to cook and eat at home or in the restaurants. Now 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.

Top: Assorted sushi creations. 

Bottom: Seared fjord trout, roasted vegetables and sandefjordsmør sauce.

The Norwegian Seafood Council takes pride in the fact that Norwegian salmon has captured the top spot in global sustainable food ranking for two years running. Three 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 and seafood perform on various risk factors relating to sustainability. The risk factors include greenhouse gas emissions, deforestation, use of antibiotics and labour conditions.

We Malaysians are truly seafood lovers! Just look at the stats!

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, and Norwegian salmon companies are leading the way in sustainable protein production,” says Renate Larsen, CEO of the Norwegian Seafood Council (NSC).

Keeping safe and eating safe and healthy is the way to go during this pandemic and beyond. The Norwegian Seafood Council, led by NSC Regional Director Asbjorn Warvik Rortveit, shows how in the NSC Virtual Luncheon of Norwegian Salmon and Fjord Trout with the Media on 25 November 2020.

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 and Seafood Consumer Insights with the media.

Phyllis Teh, co-founder of online store Art of Salmó, that specialises in delivering the finest and 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 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 World Sushi Cup 2018.

Top: Seared slice Norwegian fjord trout with truffle and grated onion dressing, sprinkled with cured egg egg yolks.

Bottom: Cured beetroot Norwegian Salmon with lemon essence and pickled daikon. 

Time for some desserts! :D

Azuki Crepe with red beans, served with green tea sauce.

Norwegian success cake with fresh berries.

mó-cake | gill — Gill is a special concoction of sweet, sour and savoury flavours.

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 and offers invaluable insight into seafood consumer behaviours and preferences over time.

Many markets in this region are reporting increased demand for processed and 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, and nutritious seafood during this time.

It was indeed an interesting take on the virtual lunch during this covid-19 situation where I still get to learn new things from the sharing and filled up my tummy with some good seafood! :D

If you are interested to find out more information on Norwegian Seafood Council, do visit their website at https://en.seafood.no/.

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5 comments :

  1. Wow looks delicious. I want a piece. :)

    ReplyDelete
    Replies
    1. They were delicious! Go get them from Art of Salmo! :D

      Delete
  2. This was my first experience of virtual lunch and it was interesting!

    ReplyDelete
  3. I am always lazy to cook because I feel the smell will linger on my curtains and I will have curtain cleaning service once a while to remove the odour, but this virtual lunch ideas make me wanna try it with my friends and cook my food! It looks delicious and healthy.

    ReplyDelete

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