In 1985, Norwegian pioneers were determined to convince the Japanese that their high-quality raw salmon could complement Japanese sushi, a pursuit that developed into a global sushi wave, with Norwegian salmon at its core.
Salmon has gained worldwide recognition for its nutritional value and delicious taste, playing a crucial role in driving global preference for raw fish.
The Norwegian Seafood Council (NSC) estimates that approximately 30% of Norwegian salmon exports are used for raw consumption, primarily for sushi.
Japan then leveraged its sophisticated culinary traditions to bring salmon sushi to the world stage, making it a main dish in international cuisine.
Research by the Norwegian Seafood Council shows that in 20 studied countries, consumers in 17 countries prefer salmon as a sushi ingredient. A recent study on Japanese dietary habits confirmed that raw salmon is the consumer's top choice, with 59% preferring to consume raw salmon in sushi, sashimi, or poke, a proportion far exceeding other cooking methods.
Norway holds approximately 53% of the global salmon market, exporting products to 113 countries and regions.