The newly formed US Culinary Board represents a leading culinary advisory panel of top seafood and sustainability focused chefs in key markets across the U.S. to facilitate and spread the key messages of Norwegian Seafood, culinary trends and sustainability. The chefs were educated in aquaculture practices of Norway, which included tours of the cool, clear waters in the fjords along the Norwegian coastline and pristine quality of the salmon and halibut production facilities.
In the coming weeks, each member of the Culinary Board will be promoting a Nordic Cuisine Tasting Menu featuring Norwegian ocean-farmed salmon in their restaurant.
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