Signed agreement: Luísa Melo from AIB (left) and seafood correspondent Gudfinna Traustadottir signed a collaboration agreement from the stage during O Futuro do Bacalhau.
Norwegian Seafood Council
State Secretary at Norway's Ministry of Trade, Industry and Fisheries, Kristina Sigurdsdottir Hansen, has paid her first official visit to Portugal to strengthen international cooperation between the two countries and promote the consumption of cod and salted dried cod (clipfish).
Also, she took the opportunity to attend, alongside around a hundred exporters, producers, importers, and representatives from the restaurant and food industry, the seminar O Futuro do Bacalhau, organized by the Norwegian Seafood Council.
"Norway and Portugal maintain very close ties, especially through the salted dried cod industry. The meeting helped strengthen these historical and economic bonds. We will continue working to deepen this partnership and promote even closer and more sustainable cooperation between our countries," Hansen said.
One of the main topics discussed during the seminar was the concern caused by historically low cod quotas and the resulting rise in prices, which is creating uncertainty among Norwegian and Portuguese operators.
The presentation by Daniel Howell, researcher at the Institute of Marine Research, focused on possible changes to cod quotas in the Barents Sea. During his speech, he expressed cautious optimism about next year's quota recommendations.
On the other hand, concerns were raised about a less traditional future, where classic cod dishes may decline in popularity in contrast to the growing preference for ready-made meals, especially among younger generations.
"The challenges are that clipfish and cod have not innovated much compared to other proteins. The opportunities lie in innovation: creating new, easy-to-prepare dishes with interesting flavor combinations," explained Gudfinna Traustadottir, seafood envoy in Portugal and event organizer.
Finally, the Norwegian Seafood Council signed an agreement with AIB – Association of Cod Industry Producers, together with AHRESP, the Portuguese association of hotels, restaurants, and catering, aimed at preserving the heritage that bacalhau represents in Portuguese gastronomy.