A reception hosted by the Norwegian Seafood Council and the Norwegian Embassy in France highlighted how Norwegian salmon has become central to the world’s sushi culture.
With France now Europe’s largest sushi market, the milestone underscored the strong link between Norwegian salmon, sushi innovation and growing salmon exports.
“The story is captivating, and we all feel proud to be part of this success story in one way or another – as producers, importers, sushi chains and consumers – everybody loves salmon on sushi,” said Sigrid Louise Philippart, the Norwegian Seafood Council’s country director in France.
Important ingredient
Journalists wer invited to attend a salmon masterclass at Le Cordon Bleu led by chef Eric Ticana, designed to spotlight the versatility of Norwegian salmon and reinforce its importance within global seafood exports.
The celebration continued at the Ambassador’s residence, where Bjørn Eirik Olsen – the diplomat credited with introducing Norwegian salmon to Japanese sushi chefs in 1985 – shared the origins of the now-iconic pairing.
During the event, guests enjoyed creative tastings and demonstrations emphasising the premium quality and taste of Norwegian salmon, while receiving insights on shifting consumer trends and the rising popularity of sushi worldwide.
Ms Philippart noted the broader importance of salmon sushi in Norway’s international culinary presence.
She said that Norwegian seafood has long travelled the world, shaping diverse food cultures and strengthening the country’s position as a leader in sustainable seafood exports.
