Ensure food safety through rigorous controls and ensure that all fishing practices are carried out according to sustainable water use. This is the task of the Norwegian Seafood Council (NSC), a body founded by the Ministry of Fisheries in 1991 based in Tromsø, which will be present at the Festival of Food Journalism.
The institution will be there to talk about the Norwegian model for managing fish caught and the modern aquaculture method, often considered as the best example for other countries based on a fish economy. In fact, every Norwegian company must comply with environmental protection and fish health requirements.
NSC - which operates in Portugal, Brazil, Japan, Singapore, China and the USA - constitutes a "bridge" between world consumers and the Norwegian fish industry and, through its work, supports and strengthens Norway's position in the market world fishery. Among his duties there are also promotional and PR activities both in Norway and abroad, administrative activities, the collection and publication of data and statistics on the exports of Norwegian fish products, the assiduous presence at the meetings in which they discuss the current issues such as sustainable fishing and the environment.
Every day, millions of Norwegian fish dishes are served around the world. The Norwegian fish is unique because it comes from cold and clear waters, it combines the experience handed down from different generations with the most modern knowledge, and is bred and fished sustainably. "Seafood from Norway" is the collective brand that guarantees the quality of Norwegian fish to consumers all over the world.
