Norwegian Seafood Council's (NSC) envoy to China has seen stories in the press of the recent research paper showing that the COVID-19 virus can survive for eight days on chilled salmon, but says it is early days to see any impact.
"The study is not, as we understand it, widely disseminated, but reference has been made by selected media and via social media," NSC Director China Victoria Braathen told IntraFish.
While she concedes that recurring links made between seafood and COVID-19 "are not good for the market," she also has faith in Norwegian salmon's strong position among Chinese consumers.
