According to the NSC, around 30% of Norwegian salmon is used to make sushi and is consumed raw.
NSC
The Norwegian Seafood Council is celebrating the 40th anniversary of the introduction of salmon sushi to Japan, in conjunction with International Sushi Day, which is approaching on June 18.
All these years have been crucial in establishing the value of salmon sushi, both for its nutritional benefits and its taste, making it one of the top choices for this dish. According to the NSC, around 30% of Norwegian salmon is used to make sushi and is consumed raw.
It also found that, in 17 out of the 20 countries studied, salmon is the most preferred sushi ingredient, and that Norway accounts for 53% of the global salmon market, exporting to 113 countries.
"Norwegian salmon wouldn't be the global favourite it is today without the help of sushi. This year, we want to celebrate the shared history between Norway and Japan, as well as highlight 40 years of salmon sushi," expressed NSC CEO Christian Chramer.
It all started in the 1980s when the demand for sushi in Japan surpassed the supply of tuna, which was the most popular sushi ingredient. This created a clear opportunity for Norway to introduce its salmon to the market, leading to the launch of the Project Japan initiative, led by former Minister of Fisheries Thor Listau.
As confirmed by the NSC, this project paid off: Norway started by exporting 2 tons annually to the country, and 20 years later, it was exporting more than 45,000 tons. Norwegian salmon is globally popular, largely due to Japanese cuisine, which introduced raw salmon to the world.
"Norway played a crucial role in introducing salmon as an ingredient in Japanese sushi during the 1980s and 1990s. Through Project Japan’s efforts, Norwegian salmon became a preferred choice in Japanese cuisine, initially as part of a trade and relationship-building initiative," assured Johan Kvalheim, NSC Country Director to Japan.
As reported each month by the Council, the value of Norwegian seafood exports in May decreased due to the higher salmon production in Norway and lower prices globally.
However, fresh whole salmon continued to be the most exported product, and its supply continues to strengthen in international markets, such as the U.S. and China.