Norwegian salmon sushi milestone marked in Paris.
The Norwegian Seafood Council and the Norwegian Embassy in France have marked 40 years since Norwegian salmon was first used in sushi, hosting a reception at the ambassador’s residence in Paris on 13 November.
France is Europe’s largest sushi market, with more than 3,000 Japanese restaurants and an estimated 10–13 million monthly sushi consumers, according to the organisers. Salmon has become one of the most popular toppings for sushi in the country.
To highlight the anniversary and the role of Norwegian salmon in the category, the Norwegian Seafood Council held a salmon-focused masterclass for journalists at Le Cordon Bleu, led by chef Eric Ticana. Country director in France, Sigrid Louise Philippart, said the response underlined the strength of the story behind salmon sushi.
“The story is captivating, and we all feel proud to be part of this success story in one way or another– as producers, importers, sushi chains and consumers – everybody loves salmon on sushi,” Philippart said.
Following the masterclass, guests attended a reception at the ambassador’s residence, which included a presentation from Norwegian diplomat Bjørn Eirik Olsen, who was involved in introducing salmon into sushi in Japan in 1985. The event also featured tastings and culinary demonstrations designed to showcase the quality, taste and versatility of Norwegian salmon.
“Not only did this event celebrate a historic culinary innovation and its indispensable role in the global sushi market, but it also shows how Norwegian seafood has been travelling the world for decades, blending into such a variety of food traditions,” Philippart said.
“We want to say thank you to all the exporters for the continued commitment to quality and innovation. Your work is at the heart of this ongoing success story,” she added.
