The Norwegian Seafood Council (NSC), in collaboration with the Norwegian Embassy in the Kingdom of Saudi Arabia, recently hosted an interactive cooking session with local chefs at the Hotel and Tourism Management Institute Switzerland (HTMi) in Riyadh
The exclusive workshop was led by acclaimed Norwegian Chef Daniel Rouge, who focused on the culinary art of seafood preparation. He shared insights and recipes that blend Middle Eastern, Asian, and Norwegian culinary traditions.
Saudi national chefs in attendance sampled high-quality Norwegian seafood, including Norwegian Trout, mackerel salad, roasted cod, and salmon. They also learned about Norway’s seafood industry and its rich coastal heritage.
Known for its global initiatives in researching, educating, and developing seafood markets, the Norwegian Seafood Council continues to promote Norway’s high-quality seafood worldwide.
