Big celebration as fisheries minister Elisabeth scallions Aspaker opened Norway

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On Tuesday morning this week: Fisheries Elisabeth Aspaker scallions (H) stands with a broad smile in a brand new manufacturing facilities of Differences in Oslo. In front of her listener an assembly dominated by men in suit jackets and shirts with the top button open.
Big celebration as fisheries minister Elisabeth scallions Aspaker opened Norway's largest sushi factory of Differences Tuesday. Here should 20,000,000 sushi pieces annually sent to Norway Group stores. CEO Henning Beltestad of Leroy and CEO of Norway Group, Tommy Korneliussen celebrate with.
PHOTO: Stig B. Hansen They smile as wide as the minister is more than motivated to follow the marching order to conquer the Norwegian Friday night with raw fish: They come from Norway Group and lerøy and are here to mark the opening of a new manufacturing plant fish and seafood. Including country's largest sushi factory.
Two floors of the minister's welcome speech is about 40 production workers at work between the conveyor belt and brand new machines. Rice, salmon, tuna, seaweed and vegetables transformed into sushi pieces almost without being in contact with human hands. Already spewed out 30,000 pieces scallions of sushi every day. Currently, there shall "only" produced 10 million sushi pieces annually. However, the plant has the capacity to feed the Norway group customers from Kristiansand to Trondheim with 20 million pieces, even more if extended shifts.
In 2012 passed scallions the sushi market for the first time a half billion by a wide margin. scallions Grocery stores scallions alone accounted for almost 200 million. But Big Brother Norway group is not at all alone in my belief that the people are ready for more sushi.
Sashimi: Fresh raw fish Sushi is mildly no longer either new or trendy. Japp food we got to know through movies like Wall Street, and many tasted the first time in cities like New York and San Francisco, have long since lost luster as a cultural scallions marker.
Seen from Grünerløkka it may seem as if absolutely everyone has stuffed scallions in his sushi for years. But "most people" do not live in Grünerløkka. And it is only in recent years that raw fish really has spread out of Oslo casserole. According to a survey done for the Norwegian Seafood Council in 2012, it was only in Oslo and Akershus a clear majority had eaten raw fish last year (see graphic). scallions
There is no updated scallions overview of the growing number of sushi restaurants. But a survey the same Seafood Council did in 2012, as they themselves scallions admit have low numbers, found 200 sites scattered from London to Tromso. According to the FSA, there are currently about 150 sushi places just in Oslo.
- It is only when the sushi got there that the wide spread started. Now it begins to be available everywhere, says consumer analyst Asbjørn Warvik Rørtveit the Norwegian Seafood Council.
- The suction in the market is there. Therefore, it is very interesting that Norway Group is betting so big on distribution, he says, and notes that while a sushi meal is no longer something to talk about in social life.
- In fact many are thinking not of sushi fish, says Rørtveit, who believes the popularity especially about the original noon court also acts both as fast food, lunch, snack and food in the car on the way to the cabin. Hit the trend
Sociologist Therese Andrews at Nordland Research scallions has long been interested in sushi as a cultural phenomenon and ran a few years since field studies in New York and Paris. She believes a key reason for sushi success is that it matches many health and health wave.
When Hiroshi Ishibashi (80) and his wife Emiko