At least that’s according to Bjorn Eirik Olsen, director of Nofima Marked, in an interview with IntraFish.
Currently, between 5 percent and 10 percent of all Norwegian salmon (and trout) is eaten raw, according to an estimate from the Norwegian Seafood Export Council (NSEC). That amounts to between 50 and 100,000 metric tons.
Consumption of raw salmon is tied up with growth in the global sushi trend. Salmon has long ago become the flagship for sushi.
“There are now sushi outlets on every street corner in modern cities across the globe,” said Olsen.
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