Are you tough enough to brave the cold clear waters of Norway? The Arctic Ocean might seem like the world’s most dangerous place to work, but by taking precautions, our fisherman are as safe as can be, and yield some of the greatest quality fish because of this environment.

If you watched the @MWGoneFishing show in Norway this Christmas, did you enjoy it? If you’re yet to see it, you can still catch the show on BBC iPlayer and see for yourself why sustainable fishing takes precedence over almost everything else in Norway.

On the ultimate fishing adventure to Norway, the pair visited the world-famous Lofoten Islands and Vesteraalen, and learnt about why locals say that “cod is God” We’re so pleased to see Norwegian seafood traditions introduced through a warm and humorous Christmas adventure!

We hope everyone is enjoying the Christmas break, especially the festive TV shows! Our favourite so far must be this show from UK comedy duo - @RealBobMortimer and Paul Whitehouse: Gone Fishing on BBC2 @MWGoneFishing

We are immensely passionate about producing the best tasting cod and haddock on the planet! By choosing sustainably sourced seafood, there are so many ways chefs can add variety to menus, and be safe in the knowledge that these dishes can be enjoyed now and in the future.

Norwegians have been fishing for 1000s ofyears, the skills handed down between generations and cultivated from when they are able to step foot on a boat. And without these fishermen and fisherwomen, sharing and enjoying seafood from Norway with the world wouldn’t be possible!

As the temperatures drop, we like to remember the warm sunnier days! These dishes certainly take us back and make the perfect accompaniment all year round to a cod supper this week. Check out our website to get both recipes and many more!

Norway is a world leader in sustainability with some of the world's most advanced and well-established systems for sustainability and fishing management. We also adhere to strict regulations, meaning that our seafood is of consistently high quality for all future generations.

We had some great collaborative discussions and actions to take forward for the future of the fish and chip industry. @NFFF_UK @seafishuk @wetherbywhaler

Earlier this week we held a round table in partnership with the @NFFF_UK bringing together local stakeholders from across the fish and chip industry, in addition to @seafishuk and @wetherbywhaler to explore sustainable business and seafood.

The Ethicurean also mentioned how much there is still to do, vowing to continue their efforts towards sustainability and a regenerative future - something the Norwegian seafood industry is also passionate about. We can't wait to see what they get up to in the future!

In their acceptance speech, Ethicurean spoke about what an honour it was to be recognised for something that is so close to their hearts, as they strive to make their business as fair and responsible as possible. @CanteenTweets #TSCAwards2022

Sustainability is at the heart of everything we do, so it was a privilege to champion all of the fantastic entries and ultimately see the Ethicurean crowned the winners. Huge congratulations to these worthy winners, whose own ethos supports our drive for sustainability. 👏 👏

We were delighted to attend @CanteenTweets Awards 2022 earlier this week in Birmingham. As sponsors of the Sustainable Hospitality Business of the Year category, it was a great opportunity for us to recognize all the hard work that has been carried out in the industry.

We also work closely with our chef ambassadors and two of our key contacts are CJ Jackson, from @SeafoodSchool, and @wildfoodboy, Senior Chef Lecturer at Westminster Kingsway. They recently spoke to us about what they think the biggest skill gaps are in professional kitchens!.

Right now, it's apparent that chefs aren't getting regular opportunities to hone their knife and fishmongery skills. This is why it feels so important to be involved with competitions like the Young National Chef of the Year, and to really bring seafood into the spotlight.

We're always looking at ways to help chefs and FOH teams develop valuable skills. To do this we work with education and industry partners who keep us up to date on skills gaps in professional kitchens, particularly when they involve fish.