Workshop first step for seafood campaign

Blue Food's overall goal is to increase the production and consumption of sustainable seafood in Sweden.A workshop at Sjömatsfrämjandet in Gothenburg in mid-April was the start of the work for a seafood campaign that will contribute to just that.

On April 16, the Swedish Seafood Council hosted a workshop where participants—partners in the “ Blue Food ” initiative—attended a presentation by Elena Costa, a doctoral student at the Blue Food, cooked together, and discussed the basics of an upcoming seafood campaign.

The lunch menu included Wallenbergers of the sea with herring mince, mussels and sea lettuce and a variation on Tore Wretman's classic herring balls with corinth sauce. It was served with a salad of seaweed, cucumber, fennel and radish.

During the workshop, concepts such as health, sustainability and locality were discussed and will form the basis of the upcoming campaign.