When NSC trained Nigerians on Norwegian seafoods

The Norwegian Seafood Council (NSC) recently created awareness on the safety of seafoods from Norway to Nigeria.

The Director for Central and West Africa at the Norwegian Seafood Council, Mr. Trond Kostveit stressed the importance of seafood safety, especially in the process of preserving them for export and consumption.

The Director made the disclosure at a seminar and free training session for Nigerian Independent Chefs recently in Lagos.

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“Nigeria is our second largest country after China for the export of Norwegian seafood.

“Hence the need to address safety and create awareness among Nigerians dealers and chefs on how best to prepare preserved seafood from Norway,” he  said.

Kostveit frowned at the poor storage facilities for imported seafoods in Nigeria, especially the move by some traders to preserve seafoods with insecticides that are harmful to human.

He said the best way to preserve seafoods exported from Norway is through the natural preservation process practiced by Norwegian Seafood Council, which takes a minimum of three months to naturally dry and preserve seafood in the open air.

Nigerian Tribune