Seafood could play greater role in Nordic food preparedness, report finds

A new Nordic study has concluded that fish and shellfish could play a greater role in strengthening food security and public health across the Nordic region, but warned that vulnerable supply chains and declining consumption are limiting their potential.

The report, Nordic Aquatic Food Systems: System Preparedness and Recommendations for Increasing Seafood Consumption, was prepared by Norwegian food research institute Nofima together with the University of Copenhagen, Aarhus University, the University of Iceland, Lund University and the University of the Faroe Islands, with support from the Nordic Council of Ministers.

According to Nofima, the Nordic region is among the world’s largest producers and exporters of fish and shellfish. Norway, Iceland, the Faroe Islands and Greenland account for a significant share of production, while Denmark, Sweden and Finland are more dependent on imports and processing.

However, the report found that Nordic aquatic food value chains remain highly globalised. A large proportion of fish produced in the region is exported for processing elsewhere, while aquaculture production depends on international logistics and imported raw materials for fish feed. This leaves the system exposed to disruptions in trade and transport, including those linked to geopolitical instability, the authors argue.

“The report shows that aquatic food is a strategic resource that the Nordic region is currently underutilizing. Food from the sea and freshwater can play a greater role in both preparedness and public health. And we benefit from stronger Nordic cooperation on this issue,” said Unni Kløvstad, acting chief of staff at the Nordic Council of Ministers.

The study also highlighted several obstacles to better use of aquatic foods in the region, including the continued problem of overfishing, the lack of long-term agreements for certain shared fish stocks, and the distance between production areas and population centres as factors that weaken resilience.

To address these issues, the study authors recommend increased regional processing capacity, more diversified feed sources and stronger cooperation on the sustainable management of fish stocks.

“Nofima, together with other research institutes, is now preparing broad research-based documentation of the role and importance of seafood in food systems and for food safety,” said Bente E. Torstensen, CEO of Nofima.

However, the report warned that production alone will not be enough to improve preparedness, arguing that consumption patterns also need to change.

The NORMO 2025 survey found that people in the Nordic region eat significantly less fish and shellfish than recommended, with seafood consumption continuing to decline.

Price is identified as one of the main barriers: according to the report, fish and shellfish have seen the largest price rise among food products in the Nordic region, increasing by more than 40% since 2015. Additional factors affecting demand include limited cooking knowledge and lack of familiarity with seafood, the report found.

The report argues that no single measure will be sufficient to reverse the decline in consumption. Suggested actions include reducing VAT on fish and shellfish, improving seafood education in schools, running targeted information campaigns for young people, and increasing the use of seafood in public meals, including in schools and care homes. It also recommends promoting lesser-known and more affordable species.

“For the Nordic region to become less vulnerable, we need both stronger value chains and more people choosing fish and shellfish on their plates. This requires joint Nordic measures – from production and processing to knowledge and consumption,” said Torstensen.

The findings are due to be presented on 10 June at the Nordic Council of Ministers for Fisheries and Aquaculture, Agriculture, Food and Forestry. A second report on the same topic is expected to follow.

The full report can be accessed online here.