Thailand Demands More Salmon, Shifting Trade from Norway
Thailand’s increasing appetite for Norwegian seafood, particularly salmon and saba (mackerel), points to a fascinating confluence of globalization, shifting consumer preferences, and the intricate dance of international trade. The exponential growth, as evidenced by recent reports, reveals deeper trends than simply a newfound love for Nordic cuisine. It’s a story about logistics, diplomacy, and the evolving demands of a rapidly developing nation.
Ashild Nakken, the Norwegian Seafood Council’s Director for Southeast Asia, highlighted a 12 percent growth in exports to Thailand for 2024, with an impressive 18 percent surge already projected for 2025. This isn’t merely statistical noise; it signifies a marked shift in the accessibility and desirability of these products. Crucially, the transition from primarily frozen imports to 90 percent fresh arrivals, facilitated by daily Thai Airways flights between Bangkok and Oslo, showcases the increasing sophistication of the supply chain. Thai Airways is even celebrating this connection with a campaign offering round-trip tickets to Oslo when consumers purchase Norwegian seafood products, further incentivizing the trend.
This boom raises several important questions:
- What are the underlying drivers of this increased demand? Is it simply a matter of taste, or are there deeper socioeconomic factors at play, such as rising disposable incomes and exposure to global culinary trends?
- What are the environmental implications? The carbon footprint of air-freighting fresh seafood across continents is considerable, raising concerns about sustainability.
- How does this trend impact local fisheries and seafood industries in Thailand? Is the influx of Norwegian salmon creating displacement or fostering innovation and competition?
- What role does diplomacy play in facilitating trade? The celebration of 120 years of Thai-Norway diplomatic relations, as highlighted during a recent media event, suggests a strong commitment from both nations to strengthen economic ties. The upcoming free trade agreement under EFTA could be a significant factor.
Chef Jib, from The Sukhothai Hotel’s Celadon Restaurant, demonstrated the versatility of these ingredients by crafting traditional Thai dishes using Norwegian salmon, saba, fjord trout, and cold-water prawn. This fusion of cultures, combining local culinary traditions with imported ingredients, highlights the adaptability and innovation within Thailand’s food scene. The chef even remarked about the Norwegian saba, noting how it is so tasteful and fatty that it can be fried without much seasoning.
“The growing popularity of Norwegian seafood in Thailand represents more than just a fleeting culinary trend. It’s a complex interplay of logistical advancements, diplomatic efforts, and evolving consumer tastes that are reshaping global food systems.”
Phi-roon Sakulthong, an executive from Thai Airways, mentioned the daily transport of 15–18 tonnes of Norwegian seafood via TG, some destined for Singapore, Taiwan, Japan, and South Korea. This underscores the hub status Bangkok has developed within the region for seafood distribution, adding yet another layer to the narrative. And on the return trips, many Thais are now visiting Norway to see the aurora borealis.
Ultimately, the “Norwegian salmon mania” in Thailand, as reported by Khaosod English, serves as a microcosm of globalization’s multifaceted impact, with both opportunities and challenges emerging from this transcontinental culinary exchange.
