Latest news

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  9 July 2026 16:31

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

  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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• Norway-UK Seafood Summit 2026: Redefining the future of seafood: powered by innovation, anchored on sustainability

  26 February 2026 11:53

  Collaboration, innovation and sustainability were at the heart of discussions at the Norwegian Seafood Council’s annual arena for influential industry voicesA record number of industry leaders gathered on Tuesday at the historic Fishmongers’ Hall in London for the 2026 edition of the Norway–UK Seafood Summit, hosted by the Norwegian Seafood Council (NSC).This annual gathering has become a vital pl

  

• Celebrating skrei season with UK chefs as Norway’s fittest fish makes its culinary migration to restaurant tables.

  11 February 2026 15:58

  
  While famous for its long migration, the journey of Norwegian skrei continues after the catch into the hands of UK chefs who are transforming it into a variety of exclusive serves
  The much-anticipated Norwegian skrei season has arrived, with this exclusive whitefish available in the UK until April. Hailed for its delicate flavour and silky texture, this relative of the cod family is a high

  

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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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Late summer calls for fresh, vibrant meals. 🦐 This colourful poke bowl pairs sweet Norwegian prawns with crisp vegetables, creamy avocado and juicy mango - bringing together flavour, texture and visual appeal. For chefs and operators, it’s a versatile idea for lighter lunch menus and seasonal specials. At home, it’s a simple way to bring something fresh and satisfying to the table. Discover the recipe via the link in our bio. #SeafoodFromNorway #OriginMatters #SustainableSeafood #NorwegianColdWaterPrawns #NorwegianSeafood​

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What does the future of seafood look like? In this short interview, Jack Bobo, Executive Director at the Rothman Family Institute for Food Studies, shares his thoughts on changing consumer expectations, trust and the role aquaculture can play in feeding future demand. Watch the interview for more and look out for further insights into aquaculture this autumn. #SeafoodFromNorway #OriginMatters #SustainableSeafood #FutureOfFood #NorwegianSeafood​

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Have you noticed seafood becoming a bigger feature on summer menus? 🐟 Poke bowls, ceviche, small plates and sharing dishes all reflect how people want to eat at this time of year - fresh, flavourful and convenient, with opportunities to explore something new. As consumers become more adventurous with seafood choices, there is growing scope to introduce different species, flavours and formats. Seafood naturally lends itself to lighter meals, informal occasions and everyday summer dining. #SeafoodFromNorway #OriginMatters #SustainableSeafood #SeafoodTrends2026 #NorwegianSeafood​

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Versatility is one of the reasons Norwegian salmon continues to earn its place on summer menus. 🐟 Norwegian salmon can take many forms - grilled for summer mains, served cold in lighter dishes or used across sharing plates, bowls and lunch menus. That flexibility, quality and versatility help salmon earn its place in busy kitchens where every ingredient needs to work hard. What role is salmon playing on your summer menu? #SeafoodFromNorway #OriginMatters #SustainableSeafood #NorwegianSalmon #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