To make Vietnamese seafood become the world's leading

On the bus from Alta (Norway) to North Cape (Norwegian: Nordkapp) in late July 2023, we stopped by Daniels Hus Skarsvåg, one of the famous restaurants in North Cape, Norway. The local couple Lill and Karin rolled up their sleeves in the kitchen, baking bread. The bread slowly cooked and expanded in the oven while Lill busily prepared the appetizer “salted salmon” to treat us.

"This is a dish of the poor in Norway," Lill briefly introduced this dish. Lill couldn't remember when this dish was created, only that she had been eating it since she was little and was "addicted" to it until now. Fresh salmon, thinly sliced, marinated with salt, sugar, pepper and a large amount of dill.

Lill served the clear, blood-orange cured salmon on fragrant whole-grain bread. The cured salmon was served with mustard sauce or mashed potatoes, accompanied by a glass of craft beer brewed by the Lills.

Lill and her husband are getting older. She plans to work a few more years and then pass the job on to her 17-year-old daughter. She teaches her how to ferment salmon to achieve the most delicious flavor. Because she wants the "poor man's food" of the Norwegian people to reach all diners in the world .

Speaking to Lao Dong, Mr. Asbjorn Warvik Rortveit - Director of Southeast Asia of the Norwegian Seafood Council said: "Norwegian seafood in general and Norwegian salmon in particular are quality seafood, that is why our seafood is loved all over the world, present in 150 countries and territories".

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