The UK visitors pictured aboard Langøy, a trawler operated by Prestfjord, part of the Holmøy Group.
Photo: Seafood from Norway
Winners of the 2025 National Fish and Chip Awards joined seafood industry representatives and stakeholders in Northern Norway earlier this month for a three-day educational trip hosted by Seafood from Norway, the Norwegian Seafood Council's consumer brand, and fishing industry trade body Norwegian Frozen at Sea.
The programme, held from June 17 to 19 in Sortland, Vesterålen, aimed to showcase the sourcing and sustainability practices behind the cod and haddock commonly served by UK fish and chip shops, according to the organisers.
The visit is part of a long-standing partnership between the Norwegian seafood industry and the UK fish and chip sector, now in its eleventh year. According to the Norwegian Seafood Council, the tour offers award recipients the chance to experience the origins of their key ingredients firsthand and to gain insight into Norway’s approach to sustainable fishing.
Victoria Braathen, UK Director of the Norwegian Seafood Council, said the trip was an opportunity to “strengthen ties while showcasing the care and commitment that goes into delivering the high-quality Norwegian whitefish used by fish and chip operators across the UK.”
The group included National Fish and Chip Award winners, members of the National Federation of Fish Friers (NFFF), the Frozen at Sea Fillets Association (FASFA), invited stakeholders, and media representatives. They were welcomed by Sortland’s mayor, Grete Ellingsen, and hosted by Norwegian company Holmøy Maritime.
Participants met with the Norwegian Fishing Vessel Owners Association and the Norwegian Coast Guard, and received a video message from Norway’s Minister of Fisheries and Ocean Policy, Marianne Sivertsen Næss, in sessions covering Norway’s fishery management policies.
Voyage aboard Langøy to Trollfjord.
A central feature of the trip was a voyage aboard Langøy, a vessel operated by Prestfjord, part of the Holmøy Group, where attendees were shown frozen-at-sea processing methods. The itinerary also included cultural and operational tours, such as a visit to the traditional fishing site of Sildpollen, Holmøy’s whitefish storage facilities, and a modern production facility to highlight technological innovation in seafood processing.
NFFF President Andrew Crook described the experience as a celebration of industry excellence and a valuable insight into the Norwegian seafood supply chain. "Experiencing first-hand the innovation, care, and sustainability that define Norway’s fishing industry gives our winners a renewed appreciation for the quality of the seafood they serve — and the people behind it," he stated via a press release.