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There’s no secret that Thai people love to eat salmon, especially salmon sushi and sashimi in Japanese restaurant. To make sure that Thai people have access to the most premium, delicious, safe salmon, we believe it is paramount to promote proper handling of salmon and other types of seafood among chefs and restaurants in Thailand.
To showcase “Best Practice”, The Norwegian Seafood Council is hosting a very special “From Norway to Japan” cocktail dinner at the residence of The Norwegian Ambassador to Thailand, H.E. Mrs. Kjersti Rødsmoen, with Chef Puttipong Wichachai, the winner of the first Global Sushi Academy in Thailand, as the guest chef.
The eight-course dinner was a harmonious marriage between fresh Norwegian produce, and Japanese flavours with signature dishes such as Double nigiri sushi: Fresh Norwegian Salmon and Konbu Aged Norwegian Salmon nigiri sushi – Iwashi roll: Sardine roll with pickled ginger and okra – and “The Fritter”: Fried wet aged Norway Halibut with vinaigrette yolk. Through these delicately crafted and beautifully presented dishes, Chef Puttipong showcases his knowledge and skills around hygienic handling of raw seafood to perfection, which he has developed during the 13 years of working at renowned Japanese restaurants in Thailand.
To showcase “Best Practice”, The Norwegian Seafood Council is hosting a very special “From Norway to Japan” cocktail dinner at the residence of The Norwegian Ambassador to Thailand, H.E. Mrs. Kjersti Rødsmoen, with Chef Puttipong Wichachai, the winner of the first Global Sushi Academy in Thailand, as the guest chef.
The eight-course dinner was a harmonious marriage between fresh Norwegian produce, and Japanese flavours with signature dishes such as Double nigiri sushi: Fresh Norwegian Salmon and Konbu Aged Norwegian Salmon nigiri sushi – Iwashi roll: Sardine roll with pickled ginger and okra – and “The Fritter”: Fried wet aged Norway Halibut with vinaigrette yolk. Through these delicately crafted and beautifully presented dishes, Chef Puttipong showcases his knowledge and skills around hygienic handling of raw seafood to perfection, which he has developed during the 13 years of working at renowned Japanese restaurants in Thailand.
  | “For today’s dinner, I want the guests to feel excited and inspired throughout the course,” said Chef Puttipong, “This is why I choose to serve both raw and cooked ingredients, highlighting the best of Seafood from Norway. The course I create today demonstrate my respect for authentic culinary history and traditions of sushi-making, but also my love for new flavours and artistry.” Regarding the “Best Practice” of Salmon and Seafood handling, Chef Puttipong stressed that “Being a sushi chef, I prioritise serving the most hygienic food as much as techniques and presentation. The customers’ safety is the priority. Therefore, it is very important for the sushi restaurants and the chefs to be very selective and careful with the sourcing.” Norwegian seafood, especially Norwegian salmon and Fjord Trout has been gaining traction in Thailand in the past few years. The value of Norwegian Salmon and Fjord Trout export to Thailand has more than double since 2014. As of July 2019, the Year-to-Date total Norwegian exports of Salmon to Thailand amounts to almost THB 2 Billion and 8,000 tons, which is an increase in volume of 26 % and an increase in value by 29%, compared the by January to July 2018. The export of Norwegian Fjord Trout account for a volume of 3,000 tons to a value of THB 620 Million. An increase of 70%, both in volume and value. “NSC has been actively working in the Thai market for the past five years; and since 2018, Thailand has become the most important market in Southeast Asia region due to its robust growth in domestic consumption,” says Mr. Asbjørn Warvik Rørtveit (PhD), the newly appointed Southeast Asia Regional Director, Norwegian Seafood Council, “Building partnership with suppliers, chefs, and restaurant is very important to achieve our goal of educating consumer about Norwegian salmon and Norwegian Fjord Trout.” |
