To make Vietnamese seafood become the world's leading product

On the bus from Alta (Norway) to North Cape (Norwegian: Nordkapp) in late July 2023, we stopped by Daniels Hus Skarsvåg, one of the most famous restaurants in the North Cape, Norway. A local couple named Lill and Karin rolled up their sleeves and got to work 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 poor man's dish in Norway," Lill briefly introduced the dish. Lill couldn't remember when it first appeared, but she knew that she had been eating it since she was a child and was "addicted" to it until now. Fresh salmon, thinly sliced, seasoned with salt, sugar, pepper and a generous amount of dill.

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

The Lills are getting older. She plans to work a few more years and then pass the skill on to her 17-year-old daughter. She teaches her how to ferment salmon to get the best flavor. She wants the Norwegian “poor man’s food” to reach diners all over the world.

Speaking with 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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