Just a few millilitres of anchovy concentrate are sufficient to transform a neutral tasting stock into an aromatic fish soup. “For a shrimp or anchovy stock the share of concentrate should be about 0.2%. The intense flavour of smoked herring can even be achieved by adding only 0.1% of the concentrate”, Tormod Thomsen, CEO of Firmenich Bjørge Biomarin, informed us.
Norway
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The fisheries and aquaculture sector in Norway is an important and growing part of the country’s economy. Highly diversified in terms of types of production, species, products, and above all, markets, yet the sector still has the potential to increase its contribution to the economy several-fold. Steering this development is Elisabeth Aspaker, Minister of Fisheries, who outlines here some of the ways in which this growth will be realised.
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The Norwegian seafood sector had another dream year, the second in a row, in terms of its export performance in 2014. Overall, the country’s seafood exports at NOK68.8bn (≈EUR8.2bn) represented a 12% increase over 2013 and this despite the sudden closure (for political reasons) of their biggest market, Russia, in August last year.
