As the largest exporter of sustainably farmed salmon in the world, Norway continues to be set apart as a leader in the production and supply of blue food. The Norwegian Seafood Council (NSC), a key partner and approval authority for the country’s aquaculture industry, supports Norway’s trade operations and serves as an educator on the nature and benefits of Norwegian salmon.
With schools back in session across the Northern hemisphere, the brand is shedding light on the role of Norwegian salmon as a nutrient-rich, dietary ally that supports healthy cognitive development in students. Underpinned by both scientific research and consumer studies, Norwegian salmon emerges as an important part of a well-balanced diet, with recorded improvements in concentration, energy levels, and immunity.
The pink fish – raised in and farmed from Norway’s clear, cold fjords – possesses significant health benefits, many of which are especially important for children and young adults. Rich in proteins, antioxidants, omega-3 oils, and vitamins A, D, and B12, Norwegian salmon is an accessible protein that can be eaten raw, fried, boiled, cooked, or smoked. Its nutrient-rich composition and versatile nature make it a compelling dietary choice to support students’ overall wellbeing.
In a study shared in 2020, the NSC found that an alarmingly low rate of children between the ages of 8 and 19 were consuming enough fish, according to national dietary guidelines – only two in every 10 were getting their weekly two-to-three portions. This trend wasn’t isolated to Norway, either, but was observed throughout western countries across Europe.
Since discovering the disparity, the NSC has overseen awareness campaigns to drive healthy fish consumption and continues to urge parents to take control of their children’s health. The council emphasises the importance of receiving the vital nutrients that are needed for timely cognitive development and optimal brain function in students, sharing that every seven out of 10 kids reported that they would eat more fish if they were served dishes that they like – such as pan-fried salmon, sushi, and fish cakes.
Ingelill Jacobsen, Project Manager Emerging Markets said:“It’s no secret that Atlantic salmon maintains its reputation as an integral part of a well-balanced diet. Its positive impact on brain function, cognitive development, and heart health are especially effective in supporting young children and students as their bodies continue to grow and change. Our study from a few years ago indicated that the public largely misjudges its fish consumption – or lack thereof – and we have made it our goal to educate and encourage parents to take ownership of their children’s diets by making Norwegian salmon accessible, recognisable, and enjoyable,”
Find a selection of Norwegian salmon-inspired dishes below to support with easy, weekly meal planning. To learn more about the NSC, visit https://en.seafood.no/.
Recipes:
Ingredients
- 500g soft Norwegian salmon fillet, skinned and deboned
- 1 egg
- 2 dl milk
- 2 slices of bread
- 1 tbsp dill, chopped
- 1 spring onion, shredded
- 4 tbsp teriyaki sauce
- 4 tbsp mustard, coarse grain
- 4 tbsp mayonnaise
- 4 brioche buns
- 1g rocket (arugula lettuce)
- Salt and pepper
Instructions
- Chop salmon into small cubes
- Soak the bread in a little milk
- Beat the eggs and chop the dill finely
- Mix salmon cubes, the torn soaked bread, the beaten egg, dill, and salt and pepper to taste
- Make four balls and press them flat into patties
- Put the burgers on a preheated grill over high heat for 8 minutes
- Brush with teriyaki sauce and flip halfway through, brush the other side and remove once done
- Toast the breads lightly on the grill
- Put some mayonnaise and slices of pickled cucumbers on each bun
- Add the salmon burger and a teaspoon of mustard, and top with rocket leaves
NO-BAKE NORWEGIAN SALMON CHEESECAKE
Ingredients
- 300g Norwegian salmon, whole
- 1 mango
- 10g ginger, fresh
- 0.25 pomegranate
- 1 lime
- 1 bunch coriander leaves, fresh
- 1 bunch chives
- 200g cream cheese
- 120g ricotta cheese
- 1 kaffir lime
- 80g salty crackers
- 50g butter, melted
- Salt and pepper
Instructions
- Slice the Norwegian salmon into 1cm cubes and marinate in olive oil, mixed with grated ginger and some ground pepper. Keep in a cool place until ready to serve.
- Crumble the crackers into a salad bowl. Add the melted butter, the juice of half a lemon, and pepper. Mix well and fill the bottom of some cookie cutters or moulds. Put them in a cool place for 30 minutes.
- Mix the cream cheese and ricotta, and then grate the kaffir lime on top. Add some salt and pepper before filling the moulds with the mixture. Keep in the refrigerator for a minimum of four hours.
- Finish the Norwegian salmon tartare immediately before serving. Cut the mango into small cubes and add them to the salad bowl with the salmon, marinade, pomegranate seeds, chopped chives, coriander, lime juice, salt, and pepper.
- Take the cheesecakes out of the refrigerator and tap them with a knife to loosen them from the moulds. Place on a serving plate and top with the salmon tartare.
–ENDS–
About the Norwegian Seafood Council (NSC):
Owned by the Ministry of Trade, Industry, and Fisheries, the Norwegian Seafood Council (NSC) is a marketing communications organisation that seeks to increase the value of Norwegian seafood globally. The council works closely with fisheries and aquaculture industry players to research, educate on, and develop seafood markets around the world.
Its “Seafood from Norway” brand reaffirms its commitment to consumers of Norwegian origin and promotes the country’s high-quality seafood in international spaces. A pioneer in salmon production and leader in sustainable seafood sourcing, the NSC continues to set the standard for seafood exports around the world.
Headquartered in Tromsø, Norway, the NSC has 13 international offices in over 20 countries. For more information, please visit: https://norwegianseafoodcouncil.com/.