Seafood consumption has fallen by 2.8 kilograms per person over the past ten years.
PHOTO: Try
The Norwegian Seafood Council (NSC) has warned that seafood consumption in Norway fell from 18.26 to 17.94 kilograms per person in just one year (2024–2025).
Although the decline is relatively small, seafood consumption has fallen by 2.8 kilograms per person over the past ten years, representing a 13.5% decrease, or approximately 15 fewer seafood meals per person per year.
Flesland Market Information compiled these estimates based on purchasing data from distributors supplying supermarket chains and large-scale catering establishments in Norway.
The Norwegian Seafood Council's manager for Norway, Agnete Bell, identifies cod quotas, rising prices, and new food trends—where fish is no longer a regular part of many diets—as the main causes behind this situation.
"Most Norwegians say they want to eat more fish, and seafood is currently in vogue, driven by health trends and supported by figures such as Erling Braut Haaland and the World Cup," Bell points out.
Norwegians' shopping baskets were almost 42% more expensive in 2025 than in 2016. In particular, the prices of fish and seafood increased significantly more than those of other competing protein sources, according to data from Statistics Norway (SSB).
"The result is that the growth in salmon consumption has not been enough to offset the decline in cod. Overall, this still means lower seafood consumption and a higher average price for seafood," explained Bell.
Therefore, lower prices and the use of promotional campaigns act as incentives to increase consumption, along with greater visibility and media exposure for seafood products.
"Our collaboration with influencers, particularly through initiatives linked to the World Cup and star striker Erling Braut Haaland, has also had a very positive impact and has boosted interest in seafood," Bell said.
Against this backdrop, work is underway on a new cooperation agreement known as the Dietary Partnership. In addition, the Government will establish a dedicated seafood network to bring the industry together and reverse the negative consumption trend.
"It requires a joint effort from all stakeholders. We have seen that it works when everyone works in the same direction to promote seafood consumption," Bell concludes.