Riyadh, XX May 2024: The Norwegian Seafood Council (NSC), in partnership with the Norwegian Embassy in the Kingdom of Saudi Arabia, hosted an interactive cooking session with local chefs at the Hotel and Tourism Management Institute Switzerland (HTMi) in Riyadh.
The exclusive workshop was overseen by acclaimed Norwegian Chef, Daniel Rouge and focused on the culinary art of preparing seafood with the chef sharing insights and the best recipes that resemble the Middle Eastern, Asian, and Norwegian cultures.
The local chefs in attendance, who were primarily Saudi nationals, tasted high-quality Norwegian seafood, including the Norwegian Trout, mackerel salad, roasted cod, and salmon. They also gained an understanding of Norway’s seafood and its rich coastal heritage.
Renowned for its global initiatives in researching, educating, and developing seafood markets, the NSC is helping promote the country’s high-quality seafood around the world.
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