

Norwegian saltfish has long been a staple in Jamaican cuisine, beloved for its taste and cultural significance.
Despite the differences between Norway and Jamaica in climate, culture, and geography, the two countries are uniquely connected through their shared love of seafood.
Norway, the largest seafood exporter globally, supplies products that contribute to over 37 million seafood meals daily to more than 150 countries, including Jamaica, where it has integrated saltfish into its culinary landscape.
Although Jamaica’s tropical climate produces a wide array of seafood, it cannot produce saltfish. But Norway’s cold waters provide the ideal environment to harvest world-class seafood.

Orjan Olsen, country director of the Norwegian Seafood Council (NSC) for the Caribbean and Mexico, highlighted the significance of this relationship during his visit to Jamaica in May.
Our seafood not only represents a product but a piece of Norwegian heritage. Sharing it with Jamaica, a nation that cherishes saltfish in its daily meals, creates a wonderful cultural bride. The enthusiasm with which Jamaicans embrace saltfish speaks volumes about the cultural synergy between our two nations.
Country Director for the Caribbean and Mexico at the Norwegian Seafood Council, Orjan Olsen
Jamaica is one of the largest consumers of saltfish per capita in the world, with Jamaicans eating saltfish slightly more than twice a week on average. Having been imported to Jamaica since the 1950s, saltfish is the second most popular dish at every meal in Jamaica.
During his visit, Olsen toured local corner shops, the market and wholesales, where he met with small business operators and wholesalers to better understand the local market.

“Seeing firsthand how saltfish is sold and prepared in Jamaica was eye-opening. The creativity and passion that local cooks put into their dishes are truly inspiring,” Olsen noted. “Everywhere we went, we saw how integral saltfish is to the Jamaican culinary identity. It’s not just an ingredient; it’s a part of their way of life.”
Olsen highlighted Norway’s commitment to quality in seafood production.
“Norwegians working in the seafood industry leverage their extensive knowledge and experience to deliver the highest quality products. It is our long seafood tradition combined with innovative thinking that sets us apart,” he explained. “With a rich tradition of working with and living by the sea, Norwegians approach the industry with a passion for delivering the best products to seafood lovers,” he said.

Norway now aims to enhance its service to the Jamaican market and continues to explore ways to do so. During his visit, Olsen tried various local dishes, such as ackee and saltfish, callaloo and saltfish, and cabbage and saltfish.
“Our visit to Jamaica was part of our ongoing efforts to understand and cater to the needs of the local market. We are committed to providing the best quality saltfish and ensuring it meets the expectations of Jamaican consumers,” Olsen stated. “By listening to feedback and engaging with the community, we aim to strengthen this culinary connection for years to come,” he said.
This culinary integration has allowed Norwegians and Jamaicans to share a piece of their cultural identity and is a testament to the adaptability of culinary traditions and highlights the beauty of cultural exchange.
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