Norwegian seafood is changing the world, where you least expect it
Page date: published 24 March 2023; updated 15 June 2026; 4 min read (as rendered).
The article tells three stories about Norwegian seafood markets. It attributes the introduction of Norwegian salmon as a sushi topping to a 1985 delegation of Norwegian politicians, businesspeople and researchers who promoted it in Japan. It describes the Dutch seasonal trade in young herring for maatjesharing, noting the page’s claim that only around 2% of Northern European catches meet the required first-season and fat-content criteria, with a substantial share caught in Norway.
The third example is Urchinomics, which the article says collects sea urchins from areas where overgrazing can damage kelp forests, then fattens them at land-based ranches and sells the roe to seafood markets. The page presents this as a potential business incentive for kelp restoration, while acknowledging any climate benefit would be small. Its ecological, market and seafood-origin statements are source-page descriptions, not independently verified assessments.
Related link: Aquaculture and fisheries.