Did you know that regular consumption of Norwegian salmon contributes to protecting cardiovascular health, bone health, and brain function? This fish is rich in protein, vitamin A, D, and B12, antioxidants, and omega-3, as noted by the Norwegian Seafood Council.
It is the favorite fish for millions of people around the world and also the most valued in Spain. More than 21 million servings of Norwegian Salmon are consumed every day around the world. And 1.4 million servings, just in Spain, where it has outsold other longstanding products like hake. The tasty and unmistakable flavor and versatility play in favor of Norwegian salmon, which allows for easy integration of healthy omega-3 fatty acids into the diet.
There are few foods with as much nutritional value as Norwegian salmon, whose consumption helps protect cardiovascular health, bone health, and brain function, as highlighted by experts in healthy eating. A true “energy boost” and natural “cocktail” for millions of workers and students to tackle the return to routine. “It contains Omega-3, a fundamental and essential fatty acid; also proteins of high biological value; vitamin D essential for the immune system and bone health; vitamin A and B vitamins, especially B12; and minerals like iodine or selenium, which also have antioxidant functions,” emphasizes nutritionist Amelia Platón.
As pointed out by the director of the Norwegian Seafood Council in Spain, Tore Holvik, Norwegian salmon is the best ally for lunchboxes for the return to school or the office, for breakfasts or snacks, or to quickly prepare a nutritious and healthy sandwich, especially when using ready-to-cook or ready-to-eat products, or even the beloved smoked salmon. “Norwegian and Spanish companies working with the product are offering new proposals every day to facilitate its preparation, such as new formats of pre-cut fillets and packaging for sushi, sashimi, poke, and many others,” adds Holvik. “Of course, whether raw or cooked, the food or culinary preparation should be refrigerated as soon as possible, otherwise we will be entering an ideal temperature window for the growth of microorganisms,” adds the director. “Likewise, for cooking at home, consumers can opt for raw in sushi, sashimi, tataki, poke or salads, and also in delicious cooked dishes whether steamed, baked, grilled, barbecue, sautéed, poached or roasted,” specifies.
Recent surveys for Mar de Noruega have revealed surprising data, such as eight out of 10 Spaniards consuming salmon at home at least once a month, while 31% also have it in restaurants. In this way, Norwegian salmon is becoming increasingly present in homes – almost 90% of all consumed comes exclusively from this Nordic country and its clean, crystal-clear, and icy waters – after a dizzying growth in sales: in ten years, the export of Norwegian sea salmon to Spain has increased by 298% in value, while in volume it has grown by 98%.
via: MiMub in Spanish