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Quality, traceability and sustainability are three axes on which the fishing activity of the Norwegian Salmon, as explained by the Norwegian Sea Products Council. From the food security point of view, it has strict quality controls from its breeding in the Norwegian fjords until it reaches the tables
The holiday of 2022 passes to history for millions of Spaniards who must return to their daily routines in offices and centers of studies. A time where it is more relevant than ever the importance of maintaining a balanced diet without giving up the gastronomic pleasure of tasting a tasty food like the Salmon of Norway, a blue fish of the healthiest and most delicious.
More than 21 million rations with Salmon from Norway are consumed every day around the world and 1.4 million, only in Spain. What many do not know is that a ration of 150 grams of salmon covers the weekly needs of Omega 3 recommended and the amount of vitamin D daily. It is also a source of some essential minerals such as phosphorus and potassium and antioxidants such as selenium and vitamin E.
On the other hand, it is one of the fish preferred by Spanish families all year round. In fact, and according to a survey Ipsossalmon is the most consumed and known product. 81% of Spaniards are able to identify it without any help. And 42% eat salmon at least once a week, a trend that stays, as consumption remains stable. Thus, 20% of Spanish households claim to eat more salmon than before.
Norwegian salmon is a healthy option, which helps in the recommended daily intake of many of the nutrients essential to the organism. This, coupled with the taste and versatility of salmon, has made it the healthy and fashionable fish, protagonist of many of the gastronomic movements of the moment, such as poke or sushi, in addition to the daily kitchen of many families, without forgetting its introduction in the barbecues, which this summer have been absolute trend. Giantess Videos and comics
Quality, traceability and sustainability are three axes on which the fishing activity of the Salmon of Norway revolves. From the food security point of view, Norwegian salmon has strict quality controls from its breeding in the Norwegian fjords until it reaches the table of all Spaniards. The traceability from the origin is collected in its very special “passport”.
DNI del Salmon
This document includes information about each stage: where the salmon comes from, where and when it has been processed, in which particular lot, who is the exporter or what has been the production dates and storage temperature, among other data. “By consuming Norwegian salmon, there is the tranquility that it arrives at the fishery in perfect conditions of quality and conservation”, they explain from the Norwegian Sea Products Council.
Norwegian salmon is also very sustainable. In fact, the Coller Fairr index classifies Norwegian aquaculture companies as the best in their class globally.
Research and innovation for sustainability and ecosystem care, in addition to experience as a pioneering country in aquaculture and Norway ' s strict resource management system, have made the Norwegian model recognized worldwide.
Meanwhile, its versatility in the kitchen is proof of the most innovative, with recipes like these, to enjoy a very appreciated delicatessen.
On the Norwegian Sea Products Council
The Norwegian Sea Products Council (NSC) is directly dependent on the Norwegian Ministry of Trade, Industry and Fisheries and is responsible for publicizing the differential values of national references. The NSC is based in Tromsø and has local offices in 12 of the world's most important Norwegian fish and seafood markets: Sweden, Germany, United Kingdom, France, Portugal, Italy, Brazil, Japan, China, Singapore and USA. In addition to Spain.
‘Chute’ of energy for the return to offices and schools: The Secrets of the Salmon of Norway
Quality, traceability and sustainability are three axes on which the fishing activity of the Norwegian Salmon, as explained by the Norwegian Sea Products Counc
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2024-09-18
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