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  5 October 2026 16:55

  Natural protein demand puts seafood in the spotlight

  
  While protein-fortified bars, snacks and drinks continue to grow in popularity, seafood has naturally provided high-quality protein alongside a wider range of nutrients all along. As UK consumers increasingly look towards everyday sources of protein, the Norwegian Seafood Council (NSC) says there is an opportunity to put seafood’s natural protein credentials more firmly at the centre of the c

• UK demand for premium seafood creates strong opportunity for Norwegian halibut

  17 September 2026 09:00

  
  Rising production towards 2030 could open up new opportunities for retailers, suppliers and foodservice operators to meet growing demand for premium seafood with quality, provenance and versatility
  
  Norway is significantly expanding halibut production to help meet the growing demand for premium seafood in markets such as the UK.
  
  According to the Norwegian Seafood Council (

  

• Norway's World Cup team tops up 500kg seafood supply ahead of England quarter-final

  9 July 2026 16:31

  Additional seafood shipment sent to the team camp as Norway's World Cup nutrition strategy continues to attract international attention

  

• From sea to fryer: why provenance is becoming one of the fish and chip sector's strongest tools

  7 July 2026 10:30

  Norwegian Seafood Council and industry partners highlight how verified origin, traceability and supply chain transparency are giving operators stronger proof points behind the seafood they serve.

  

• Street-food-inspired seafood offers a new route to growth for fish and chip shops

  8 June 2026 10:28

  Chef-led recipe inspiration showcases how Norwegian whitefish can help fish and chip shops tap into the street-food trend as a route to growth, through simple, versatile formats that attract new customers and demonstrate value through menu innovation.

  

• Significant opportunity for seafood targeting the “protein boom” using clearer messaging and more convenient formats

  30 April 2026 11:17

  With 20% of UK consumers now following a high-protein diet[1] the seafood industry is in a strong position to capitalise on the fast-growing protein category. Insights from the Norwegian Seafood Council’s (NSC) latest research highlight a significant opportunity to better align seafood’s natural nutritional strengths with evolving consumer expectations.

  

• Scottish business The Real Food Cafe is named among the UK’s 15 best fish and chip shops after landing top sustainability honour at the National Fish and Chip Awards

  2 March 2026 11:11

  
  One of Scotland’s best-loved roadside stops is now officially one of the UK’s top fish and chip shops.
  
  The Real Food Café, based in Tyndrum, has won the Environment and Sustainable Business category at the National Fish and Chip Awards – organised by the National Federation of Fish Friers and sponsored by Seafood from Norway – cementing its place among Britain’s top 15 chippies.
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How much do you know about the seafood you’re sourcing? 🐟 For chefs, operators and retailers, asking the right questions can give a clearer view of origin, handling and availability. 🌊 Where does it come from? 🐟 How has it been caught, farmed and handled? 📦 What should I know about consistency and availability? Good sourcing starts with good questions. Swipe to see what leading operators and retail buyers are asking ➡️ #SeafoodSourcing #OriginMatters #NorwegianSeafood

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🥢🐟 Why is poké proving so popular? Fresh ingredients, bold flavours and endless opportunities to customise. It’s also a format where salmon plays a starring role. NSC research shows that 63% of UK consumers who prepare poké bowls at home use salmon as a main ingredient. A great example of how Norwegian salmon fits naturally into modern eating habits. #NorwegianSeafood #SeafoodFromNorway #InternationalPokeDay

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This delicate, tasty dinner is perfect for a special occasion or to see in the weekend. Treat yourself to this pan-fried Norwegian halibut, with braised fennel and chimichurry. Cooked to perfection, the juicy yet firm texture and snowy white, flaky flesh is irresistable. Rich in protein – as well as vitamins A, D and B12, iron and selenium – halibut from Norway is both healthy and delicious. Explore the recipe via the link in our bio.

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What can seeing the seafood industry first-hand teach us? Gavin Dhesi, co-owner of The Scrap Box and 2026 National Fish & Chip Awards Takeaway of the Year winner, recently travelled to Norway with Seafood from Norway. From spending time on vessels to learning more about the journey of seafood from sea to shore, the trip offered a deeper understanding of the people, processes and passion behind the industry. In this short video, Gavin shares some of the insights and reflections he is taking back to his business. Watch the video to hear more. 🎥 #SeafoodIndustry #FishAndChips #SustainableSeafood #SeafoodSupplyChain #UKSeafood

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🐟 What’s driving seafood choices today? Health is now one of the biggest drivers of seafood consumption, with consumers increasingly seeking foods that support a balanced lifestyle. While protein often leads the conversation, seafood offers much more - combining high-quality protein with a range of important nutrients. For the industry, the challenge is making that wider story as visible as the protein message itself. 💪 #NorwegianSeafood #SeafoodFromNorway #SeafoodIndustry #SeafoodNutrition #HealthyEating

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What makes a fish feel truly premium? For generations, Norwegian halibut has been associated with special occasions - valued for its delicate flavour, firm texture and impressive presentation. For chefs, its appeal lies in its veratility. Equally at home in simple preparations or as the centrepiece of a more elevated dish, halibut offers an opportunity to bring something distinctive to the menu. Combined with strong Norwegian provenance and a long-standing reputation for quality, it’s easy to see why halibut continues to be regarded as one of the seafood world’s most prized species. #NorwegianSeafood #NorwegianHalibut #SeafoodIndustry #Whitefish #SeafoodTrends

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Why do cod and haddock continue to earn their place on menus? 🐟 Familiar enough to reassure customers, but versatile enough to keep menus fresh, Norwegian cod and haddock give chefs plenty of room to experiment. Their mild flavour and tender texture make them a natural fit for everything from Thai and Indian-inspired dishes to Spanish and Italian flavours, as well as classics like fish and chips. Bake it, steam it, barbecue it, coat it or pair it with something bolder. The opportunity is to take a whitefish customers already know and use it in new and interesting ways. Swipe through for inspiration on how Norwegian cod and haddock can work across different dishes and cuisines, and discover the recipes via the link in our bio. 🔗 #NorwegianSeafood #NorwegianCod #NorwegianHaddock #Whitefish #SeafoodIndustry

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“Our planet is 70% water, yet only 4% of our caloric intake comes from the ocean.” 🌊 For Catarina Martins, Chief Sustainability and Technology Officer at Mowi, this points to the growing role blue foods and aquaculture could play in our future food supply. Speaking at the Norway-UK Seafood Summit 2026, Catarina explains how aquaculture is becoming increasingly data-driven and biologically precise, with technology helping farms move from reactive to more proactive management. Watch the video to hear Catarina’s full perspective on what could shape the next chapter of aquaculture. #NorwegianSeafood #SustainableAquaculture #AquacultureInnovation #SmartFarming #SeafoodIndustry

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🍔🐟 Fish burgers deserve more attention. This National Burger Day, and with the Bank Holiday weekend just around the corner, why not look beyond beef? This Norwegian salmon burger pairs diced salmon with tartare sauce and fresh watercress, bringing a fresh twist to a classic favourite. Perfect for casual dining, summer menus and outdoor eating. Explore the recipe via the link in our bio. #SeafoodFromNorway #OriginMatters #NorwegianSalmon #NationalBurgerDay #NorwegianSeafood​

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One point from Julie Waites' Inspiration Day session that really resonated: the story of seafood begins long before it reaches the kitchen. Julie, Executive Director of the Frozen at Sea Fillets Association (FASFA), took us through the journey from sea to plate, exploring how whitefish is caught, processed and frozen on board within hours of being landed. Along the way, she highlighted the many factors that contribute to quality, from fishery management and vessel technology to crew expertise and reducing waste. For chefs and operators, understanding this process provides valuable insight into the provenance, quality and people behind the fish they serve. Because the more we understand about what happens at sea, the better we can tell the story on shore. #SeafoodFromNorway #OriginMatters #SustainableSefood #InspirationDay2026 #NorwegianSeafood

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How much menu potential can you unlock from one whole cod? Chef Michel Roux demonstrates how different cuts of Norwegian cod can be transformed into a variety of dishes, each with its own character, flavour and presentation. It’s a creative approach to whole-fish cookery that makes the most of every cut, while opening up more possibilities across the menu. Watch the full video to see Michel’s approach in action. #SeafoodFromNorway #OriginMatters #SustainableSeafood #NorwegianCod #NorwegianSeafood

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One question. Three perspectives. 🇳🇴 During this year’s National Fish & Chip Awards winners’ trip to Norway, we asked operators: What’s one thing you’ve taken away from the experience? From a shared passion for quality seafood to the strong connection between Norway and the UK’s fish & chip sector, their answers highlight the value of seeing the industry first-hand. Watch the reel to hear their thoughts. #SeafoodFromNorway #OriginMatters #SustainableSefood #FishAndChips #NorwegianSeafood

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Contacts

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  Bjørn-Erik Stabell

  Press contact Country Director (UK) Norwegian seafood Council's representative in the United Kingdom bes@seafood.no +4793409806

  Linked In
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  Bojana Dos Santos

  Press contact Market Adviser UK bds@seafood.no +44 7932 045 130
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  William Murray

  Press contact NSC Press Office nscpr@williammurray.co.uk