Klippfiskseminar i Portugal:
O Futuro do Bacalhau.
Preliminary Program:
- 14:30 - 15:00 – Welcome Coffee
- 15:00 - 15:40 – Welcome Speeches and Institutional Guests
Work Sessions
Session I – Offer and demand of Bacalhau in the global market
- 15:40 - 15:55 – Quotas and development of important Norwegian stocks (cod, Saithe) - Scientist from Havforsknings Instituttet
- 15:55 - 16:10 – Catches and development of Norwegian codfisheries - Norges Råfisklag
- 16:10 - 16:25 – Overall flux of the Bacalhau market 2016 – Norwegian Seafood Council
- 16:30 - 17:00 – Coffee break
Session II – The salted dried Bacalhau markets
- 17:00 - 17:15 – Portugal: the consumption of Bacalhau in 2016
- 17:15 - 17:30 – Brazil: what is happening in the market and the expectations for the sector
- 17:30 - 17:40 – The perspective of the future of Bacalhau from a Norwegian producer point of view
- 17:40 - 17:50 – Frozen Bacalhau: perspectives of a producer
- 17:50 - 18:00 – Bacalhau as the raw material for ready meals
- 18:00 - 18:30 – Coffee break
Session III – The distribution perspective of the Bacalhau Market
- 18:30 - 18:40 – The Horeca perspective for the salted dried and frozen Bacalhau
- 18:40 - 18:50 – The hyper and supermarket distribution chains perspective
- 18:50 - 19:15 – Discussion Q&A: The future of dried salted Bacalhau vs frozen Bacalhau and the potential of growth on the markets.
End of sessions
- 20:30 – Fishermen’s Dinner
Sponsored by: Norges Råfisklag & Surofi
This year, the dinner will be a challenge to the "experts". The menu will be: 2 dishes made from salted dried bacalhau and 2 dishes made from frozen bacalhau. The guests will be challenged to guess which dishes are made with which bacalhau.
Dinner will be prepared and served by Hotel Estoril Palácio’s Chef and also Chef Justa Nobre.
