The World’s 50 Best Restaurants:  International culinary leaders to experience the freshness of Norwegian seafood

The World’s 50 Best Restaurants: International culinary leaders to experience the freshness of Norwegian seafood

When 650 of the world's gastronomic elite gather in London on 1 June to find out who is on this year’s “The World’s 50 Best Restaurants” list, they will get the chance to dine on high-quality, sustainable Norwegian seafood. 

When 650 of the world's gastronomic elite gather in London on 1 June to find out who is on this year’s “The World’s 50 Best Restaurants” list, they will get the chance to dine on high-quality, sustainable Norwegian seafood.

 

This, the 14th annual event, will see Norwegian seafood products promoted to some of the most influential individuals in the industry. The Norwegian Seafood Council (NSC) aims to raise the profile of its members with influential stakeholders in the restaurant industry as a global producer of sustainable, top-end seafood.

 

NSC aims to promote some of Norway’s premium seafood species at the event, including:

 

Prawns: Norwegian prawns are left to slowly mature in cold, clear Arctic waters for a remarkably intense flavour.

 

Fresh cod: Norway boasts plentiful stocks of sought-after migratory cod, sustainably fished and famed for its firm, meaty flesh. 

 

Salt Cod: Norwegian salt cod, or Bacalao, has been part of the culinary makeup of dozens of international cultures around the Atlantic for generations.

 

King Crab: With its superbly firm white meat, this giant of the sea ranks among the most impressive and exquisite shellfish you can serve.

 

Michelin-starred chef and Roux Scholar Simon Hulstone, of Torquay restaurant, The Elephant, helped develop the canapé menu and will be preparing the canapés personally on the night, assisted by his team of expert chefs. Each dish is designed to impress the 650 guests at the event:

 

  • Norwegian Prawn, Kohlrabi , apple and lemon with Nepalese pepper:A kohlrabi half parcel stuffed with fresh, meaty Norwegian prawns, diced apple and zesty lemon, apple puree and Nepalese pepper.

  • Norwegian King crab, lovage emulsion and onion ash:A skewered medallion of crab, bathed in a lively lovage leaf emulsion and served with a dusting of bitter-sweet onion ash.

  • Chilled White almond and garlic cream with poached Norwegian Cod:A delicious flaked Norwegian cod served in a creamy garlic, onion and almond soup with hints of orange and coriander. 

  • Bacalou (salted dried codfish), quail egg, roasted onions and parsley: Developed by the renowned Portuguese chef Vitor Sobral, it comprisessteamed, bay-infused Norwegian Bacalou codfish loin in a white wine, garlic and onion emulsion; served with a quail egg, parsley and pepper garnish and thin fries.

 

Jack Robert Møller, Norway's Seafood Council fisheries envoy to Britain said: “It’s the combination of nature, culture, management and above all, taste that makes Norwegian seafood popular with restaurant owners in many countries. We want the industry to see that sustainable, fresh Norwegian seafood delicacies are available to you in your market, wherever you are.”

 

Norwegian Seafood’s partnership with The World’s 50 Best Restaurants, which also includes branding and exhibition activity at the event, is arranged and delivered by the creative communications agency Bray Leino.

 

Notes to editor

 

For more information please contact:

Matt Henkes

mhenkes@brayleino.co.uk

Tel +44 (0) 117 973 1173
Mobile 07912 558 262

 

ABOUT THE NORWEGIAN SEAFOOD COUNCIL (NSC) - http://en.seafood.no/

 

In Norway the tradition of fishing goes back thousands of year - today, Norway is one of the world’s three leading exporters of seafood products and is a world leader in sustainable fisheries management. Norwegian fish and seafood are of superior quality, excellent for health and appreciated by consumers around the world.

 

The NSC has its headquarters in Tromsø, Norway, 600 km (372 miles) north of the Arctic Circle. The NSC was created by the Norwegian Minister of Fishing in 1991 in order to promote Norwegian seafood products throughout the world. The NSC is a public company owned by the Ministry of Fisheries and Coastal Affairs.

 

ABOUT THE NORGE LOGO

Norge is Norwegian for ‘Norway’ and this logo is a guarantee that the product is of Norwegian origin. The logo can only be used on products caught, farmed and processed in Norway and on licensed products in foreign markets.

 

 

ABOUT NORWAY’S SUSTAINABLE FISHERIES MANAGEMENT & NORWEGIAN COD

  • Norway banned discards in 1987

  • Norway has the world’s largest growing cod stock

  • Norway captures about 93% of its cod from the Barents Sea

  • The Barents Sea (which accounts for 93% of Norwegian Cod catches) has the largest cod stock in the world - the fishery is defined by International Council for Exploration of the Sea as having full reproductive capacity and can be harvested sustainably.

  • In 2013, the Barents Sea cod quota was a historic 1,000,000 tonnes

  • In 2014, the Barents Sea cod quota was reduced to 993,000 tonnes to keep stocks at a sustainable level

  • A study by the University of York in 2009 concluded that adopting Norwegian policies in the North Sea would provide substantial benefits to the stocks with minimal short term costs to the fishing industry.

  • Norwegian seafood is caught using a variety of catching methods and by different types and sizes of fishing vessels. From hand-line fishing, long-line fishing to Danish Seine fishing, gillnet fishing and trawling. All these methods are accepted as sustainable fishing methods. 

  • According to the WWF bycatch initiative report (Norway, October 2008)

    • The Norwegian groundfish fisheries management system is significantly better than other similar fisheries in the Atlantic.

    • Compared with other groundfish fisheries around the world, Norwegian fisheries have shown that it can ensure a relatively robust and rational management.

    • WWF highlighted the practical measures employed by Norway that have a proven positive effect and could be adopted by any other fishery see report for more details.