The encounter with Norwegian aquaculture surprised British chefs
Ocean Stories hosted distinguished guests when the Norwegian Seafood Council, led by Bjørn-Erik Stabell, took a group of renowned British chefs and a journalist from Chefs Magazine on a tour through Finnmark. The group included three Michelin chefs, two emerging young stars in the culinary world, and a teacher from Culinary Arts at Westminster Kingsway College.
During the visit, the group received an in-depth tour of Ocean Stories, where topics such as fish health, feed content, and sustainable seafood production were central. For us, it is essential that professional food communicators and chefs gain insight into how Norwegian salmon is actually produced, and why it is safe, healthy, and sustainable food.
