HAS NORWAY FORGOTTEN ITS MOST IMPORTANT PANTRY?

Several hundred thousand tons of herring and mackerel are fished annually in Norwegian waters. Herring and mackerel are two major food resources, which are also among the most climate-friendly species we have.

This means that in uncertain times and crises we can be self-sufficient in fish that is both healthy and sustainable. Yet there is little herring and mackerel to be found on Norwegian dinner tables.

The sum of research shows that eating fish is positive for our health . If we increase our intake of seafood and reduce our intake of red meat, we will gain public health benefits while significantly reducing our CO₂ footprint. The Norwegian Directorate of Health recommends that we eat fish two to three times a week, where at least 200 grams should be oily fish such as mackerel, herring, salmon and trout.

Nevertheless, the Norkost dietary survey shows that fish intake is too low and decreasing, while red meat intake is too high and increasing. This means that more must be done to promote seafood intake. The seafood industry must also contribute to being more relevant in the Norwegian market.

In addition to a health benefit,  seafood can also contribute to national preparedness and food security . Political unrest, pandemics and wars have clearly shown how vulnerable we are. This has highlighted the importance of preparedness and self-sufficiency in the food area. Recently, Swedish authorities chose to postpone the launch of their dietary guidelines to investigate how dietary guidelines on red meat affect the country’s production and food preparedness.

In Norway, seafood can help ensure that we have enough food in times of crisis, and reduce our dependence on imported food. Although Norway is one of the leading nations in fisheries and aquaculture in the world, seafood is often forgotten in the debate about self-sufficiency.

By strengthening and facilitating the harvesting, production and use of local seafood, we can improve our self-sufficiency rate and be prepared to meet future crises.

If we are going to eat more seafood, we need to know how to prepare it, and many people may be unsure about how to cook fish for dinner? Many people need increased knowledge about how to prepare seafood in order to include it in their diet.

Using national and local seafood resources should be a key component of Norway’s strategy to strengthen preparedness and self-sufficiency. Herring and mackerel can help ensure we have enough food in times of crisis. It is also healthy and sustainable.

Photo by Harris Vo on Unsplash

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