EAT DELICIOUS & SUCCULENT NORWEGIAN SALMON THIS SUMMER
Norwegian salmon is a mouth-watering fish with a fresh, smooth, rich flavour and a soft, red flesh and defined flakes; perfect for dining al fresco this summer. Turning a delicate pink colour when cooked, Norwegian salmon is deliciously sweet and its succulent flakes fall away easily when cooked making it an ideal key ingredient for any summer meal.
Whether it’s a weekday barbecue with the family or a picnic with friends, Norwegian salmon is a hugely versatile fish and can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes. A firm favourite for children and adults alike, you can also use up leftover salmon in a tasty salad lunchbox the next day.
EAT LIKE A SCANDI
Often referred to as a superfood, Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet and a great choice for those looking for a lighter lunch or dinner this summer.
Norway’s cold, clear waters are home to an abundance of this favourite fish. In year-round supply and enjoyed in over 100 countries worldwide, so there is really no reason not to pop a pack or two of Norwegian salmon in your shopping basket this summer.
- Norwegian salmon is abundant and available all year round
- Norway is the world’s biggest producer of Atlantic salmon – over 1.1 million tonnes in 2013 which equates to 60% of the world’s production
- In 2013 55,000 tonnes were exported to the UK, up from 46,900 tonnes in 2012
- Seafood from Norway is served in around 31 million meals every day – of which 12 million are salmon
- A typical salmon net-bag is wider than an Olympic swimming pool – the largest being 160m in circumference and 70 metres deep – and the maximum ratio of fish to water is 2.5% fish to 97.5% water, though the average is lower at 1.4% of fish to 98.6% water
- There isn’t an average size for salmon, different markets have various preferences, with Russians choosing a larger fish (4-6 kilos) and Italians liking the smallest fish (1-2 kilos)
ABOUT THE NORWEGIAN SEAFOOD COUNCIL (NSC)
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. 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. Look out for stickered packs in Morrisons.
The Norwegian Seafood Council is offering Elizabeth’s Kitchen Diary readers the chance to win a £50 Morrisons voucher plus a hardback copy of Signe Johansen’s cookbook Scandilicious, Secrets of Scandinavian Cooking RRP £25 for a total prize value of £75
Signe Johansen is an Norwegian-American food writer and cook living in London.
How to Enter
For your chance to win a £50 Morrisons voucher and a copy of Scandilicious, Secrets of Scandianvian Cooking RRP £25 for a total prize value of £75 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
Terms & Conditions
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 48 hours of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by The Norwegian Seafood Council. The prize is a £50 Morrisons voucher and a copy of Scandilicious, Secrets of Scandianvian Cooking RRP £75. There is no cash alternative and the prize is not transferable.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory!
Closing date is midnight on Monday 1 September 2014 and the winner will be announced that day.
a Rafflecopter giveaway
Don’t forget to visit Elizabeth’s Kitchen Diary giveaways page for more fantastic prizes!
Prizes currently include:
A Thornton’s Indulgence Intimate Wicker Hamper RRP £45
A Gone Crabbing Apron & Double Oven Glove set RRP £28
Vanilla Salt, the debut novel by Catalan chef Ada Parellada RRP £7-99
A bento-style children’s Yumbox RRP £25
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Elizabeth’s Kitchen Diary was sent a complimentary copy of Scandilicous in return for hosting this competition. All content is from the Norwegian Seafood Council. This is not a paid post.