Norwegian Salmon Revolutionized Japanese Sushi

Raw salmon was not a traditional sushi topping in Japan because local Pacific salmon often carried parasites and was usually cooked before eating. In the early 1990s, a Norwegian market researcher named Bjorn Eirik Olsen persuaded Japanese food company Nichirei to sell farmed Atlantic salmon specifically for raw consumption. Norway marketed the fatty, parasite-free fish to Japanese consumers, and salmon sushi became widely available across Japan by 1995.

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