The unique combination of nature, culture and management gives Norwegian seafood a world-class position in terms of quality, tradition and sustainability.
The sea has played an important role in our daily life for over a thousand years. Long fjords, small islands and minor inlets are perfect environment for fishing and aquaculture. These rich ocean resources have formed a solid foundation for vigorous local communities along the entire Norwegian coast.
Here in Norway, fishing and aquaculture aren’t just an industry, it’s a way of life. People have exploited the resources with respect and knowledge built up over generations. There is no doubt that we are a proud seafaring nation with deep respect for our cold and clear sea, the long coastline and the high mountain ranges.
This pride is reflected in the unique taste of the Norwegian seafood, that emerges from the clear, cold waters of Norway. Norwegian seafood culture contributes to both good health and great cuisine. This is something also the world around us has discovered.
Every day, more than 37 million meals of Norwegian seafood is served in more than 140 different countries across the globe.
The production of Norwegian seafood has evolved in terms of technology, experience and knowledge, but it has never lost a sense of respect for the environment, for the sea or for the people.