Safe, Sustainable and Nutritious Norwegian Salmon and Fjord Trout

I was invited to join a virtual luncheon organized by Norwegian Seafood Council on last week with a few discussion topics presented by Mr. Asbjørn Warvik Rørtveit (Director of South-East Asia, Norwegian Seafood Council), Mr Asbjorn Warvik Rortveit, (Regional Director of Norwegian Seafood Council), Ms. Phyllis Teh (Founder and CEO, Art of Salmo) and Mr. Lars Fredrik Martinussen (Head of Communications, Nordlaks Group). 



Norwegian Seafood Council

The Norwegian Seafood Council (NSC) is owned by the Ministry of Trade, Industry and Fisheries. The Norwegian seafood industry finances its activities through fees levied on all exports of Norwegian seafood. Headquartered in Tromsø, NSC has presence in major markets
around the world aiming to increase the value of Norwegian seafood resources. NSC oversees the administration and use of the trademark “Seafood from Norway”, a joint value for the Norwegian seafood industry. Together with the industry, NSC aims to increase the demand for the consumption of seafood from Norway. 

Art of Salmo

Art of Salmo is Malaysia’s first online store specialising in Norwegian Fjord Trout delivery, providing ready to eat solutions to their customers.

Nordlaks Group

Nordlaks is a family owned aquaculture company located in the north of Norway, which are currently working to realize ambitious plans for a sustainable development of both the company and the aquaculture industry in Norway.


Norwegian salmon and fjord trout have always been a nutritious, versatile and safe fish to cook and eat at home or in the restaurants. They are easily available in the markets, supermarkets and at the grocers even during this pandemic. Consumer trends may have evolved during this time, but the Norwegian seafood industry has its finger on the pulse on what consumers want.

The Norwegian Seafood Council takes pride in the fact that Norwegian salmon has captured the top spot in global sustainable food ranking for two years running. Three Norwegian seafood companies are ranked among the top 10 of the list of the world’s most sustainable protein producers in the Coller FAIRR Protein Index. The Index looks at how the world’s 60 largest publicly listed companies producing meat, dairy and seafood perform on various risk factors relating to sustainability. The risk factors include greenhouse gas emissions, deforestation, use of antibiotics and labour conditions. No other animal farming uses less antibiotics than Norwegian aquaculture.

In 2019, Norwegian salmon farms have near eliminated the use of antibiotics. “Eating more seafood is a good way to reduce our climate emissions, and Norwegian salmon companies are leading the way in sustainable protein production,” says Renate Larsen, CEO of the Norwegian Seafood Council (NSC).

Keeping safe and eating safe and healthy is the way to go during this pandemic and beyond. The Norwegian Seafood Council, led by NSC Regional Director Asbjorn Warvik Rortveit, shows how in the NSC Virtual Luncheon of Norwegian Salmon and Fjord Trout with the Media on 25 November 2020.

Norwegian Ambassador to Malaysia, Her Excellency Gunn Jorid Roset spoke at the virtual lunch while Asbjorn Warvik Rortveit shared an overview of Norwegian seafood performance and Seafood Consumer Insights with the media.

Phyllis Teh, co-founder of online store Art of Salmo, strongly believes in quality should not comes at the expense of convenience, nor the other way around – especially when it comes to the freshness of fjord trout. With more 13K followers on Instagram in the span of less than a year, she is continuously developing new food solutions in line with new consumer trends which the products included ‘mó-cake’ (a “cake” made from sushi rice, chukka wakame, ikura, sashimi, sakura denbu, black sesame, cabbage and others.), ‘mó-la | rendang’ (furikake made from dried fjord trout, lemongrass, kerisik and other herbs and spices) and ‘mó-lli’ (fjord trout and cream cheese ravioli), just to name a few. 

There has been an increase in seafood consumption, driven by a shift towards a more sustainable diet. This is according to a recent study of more than 25,000 consumers across 20 markets performed by Kantar on behalf of the Norwegian Seafood Council. The study is the largest seafood consumer study of its kind and offers invaluable insight into seafood consumer behaviors and preferences over time.

Many markets in this region are reporting increased demand for processed and pre-packed seafood, as well as products with longer sell-by dates. The Norwegian seafood industry is adapting to these shifts in buyer preference and is turning its production to meet these needs. It continues its efforts to provide safe, sustainable, and nutritious seafood during this time.


“When East Meets West, Norwegian Seafood Tasting Menu”

Specially crafted by Chefs Jordash DeCruz and Steve Chua, the menu showcased Norwegian salmon and fjord trout prepared in different style. 


Amouse bouche – Jewel of The Norwegian Fjords

Mesclun salad with cured beetroot trout and pickled daikon, dressed in tangy and appetizing lemon essence.


Starters – A Touch of Land of the Rising Sun

Seared sliced salmon with truffle and grated onion dressing.


Mains – A Taste of Norway

Nicely cooked salmon fillet with charred outer and tender moist center. Served along with roasted carrot and asparagus, mashed potatoes and sandefjordsmor (Norwegian brown butter sauce), for that extra creaminess to the overall bite.


Mains – Modernism in Edo

Assorted Nigiri sushi featuring Norwegian fjord trout, not only adorable to the eyes but also provided great satisfaction to the palate.


Dessert – The Best of Both Worlds

Norwegian success cake with almonds and grated chocolate.

Azuki Crepe with red beans, topped with orange essence and served with matcha sauce.


Thank you Norwegian Seafood Council for the invitation and it was indeed a good opportunity for me to learn more about Norwegian salmon and fjord trout and its related industries. 








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