Today’s consumers place an ever-higher premium on corporate responsibility to the planet, with reputation and activity carrying a greater influence on purchase decisions. Foodservice operations that demonstrate their own commitment to sustainability can gain a valuable advantage with a discerning clientele.

When you specify salmon and other seafood from Norway, you’re partnering with a responsible seafood nation that understands sustainability is not a destination, but a continuous journey that means always striving for better. Applying generations of aquaculture knowledge and experience, Norway has demonstrated a special responsibility to promote and pioneer sustainable practices in modern seafood production, and these efforts are protected by law.

Norwegian seafood producers earn top marks on several independent assessments that monitor critical environmental, social and governance benchmarks, including the elimination of antibiotics in farmed salmon, developing innovative solutions to lowering carbon footprints and improving fishing welfare.

• Its salmon feed is completely non-GMO, with ingredients sourced from certifiably sustainable vendors, including a ban on products grown on deforested land.
• Norway’s ocean-farmed salmon is one of the most sustainable protein choices chefs can make.
• Farms are required to implement a fallowing period after each cycle to allow the natural seabed to enter a recovery period.
• All of Norway’s seafood exports come from fish stocks considered healthy and viable by independent monitors.

Sustainability is embedded in Norway’s DNA, says Chef John Livera, owner of Red Barn Culinary in Riverhead, N.Y., and a Seafood from Norway culinary ambassador. “Norway openly shares technology and techniques for best practices, so the global farming community grows stronger and more trusted,” he notes. “It’s a story I can easily share with my customers.”

To be able to use every part of the fish and have each cut taste delicious is why I choose Seafood from Norway.”

—Chef John Livera, Red Barn Culinary

GRILLING FLAVOR

Seafood from Norway’s sustainability reputation pairs well with its premium product, which is a complete protein source with essential amino acids for human health. Grilling is an ideal way to optimize the quality, flavor and versatility inherent in salmon from Norway.

Norwegian salmon blooms with flavor when grilled with a blend of Caribbean spices.

Caribbean-Spiced Grilled Salmon

Use a spice blend of garlic, fried onions, allspice, black peppercorn, thyme, chile powder, cinnamon, nutmeg, sugar and salt, rubbing it into a whole salmon fillet with skin. “Salmon’s fat content and buttery flavor bloom the spices when grilled together,” says Chef John Livera. “The fat within the salmon toasts the spices, bringing out the perfect flavor.” Serve with a mango salad.

Get the recipe here.

Barbecue Salmon Skewers with Gremolata

Cut skinned and deboned salmon fillet into cubes and cover in oil. Thread cubes on a skewer, sprinkling with salt and pepper. Serve with housemade gremolata.

Get the recipe here.

Visit seafoodfromnorway.us/b2b for more.