The Norwegian Seafood Export Council (NSEC) has sent the first samples by air. Last week, a group of around 20 Japanese journalists enthusiastically tucked into these in Tokyo.
They were formally invited by the Norwegian ambassador to Japan, Arne Walther, Export Delegate Hans Petter Naes and, direct from Norway, Cabinet Secretary Vidar Ulriksen of the Ministry of Fisheries and Coastal Affairs, and NSEC Managing Director Terje Martinussen.
The event took place at an izakaya, an informal drinking and dining restaurant. It is in these Japanese tapas bars almost half of the capelin is served whole or deep-fried with the head, or in the form of other small dishes –- often washed down with beer.
The
