Velkommen til The Future of Clipfish 2018. Klippfiskseminaret arrangeres for sjette gang i Lisboa. Seminaret er forbeholdt norske og portugisiske sjømatbedrifter.

Sted: Hotel Estoril Palácio 

14:30 - 15:00 – Velkomst-kaffe

15:00 - 15:15 – Åpningstaler:

  • Norges ambassadør til Portugal, Anders Erdal
  • Norges sjømatråds fiskeriutsending til Portugal, Johnny Thomassen
  • Konferansier: Trond Rismo, Norges sjømatråd

Working sessions

Session I – Clipfish market

15:15 - 15:30 (15 min) Cod Crazy: World market update of Codfish
Ørjan Olsen, teamleader insight services, Norges sjømatråd

15:30 - 15:50 (20 min) Portuguese market. Evolution in 2017 and previsions for 2018
Johnny Thomassen, fiskeriutsending i Portugal, Norges sjømatråd

15:50 - 16:00 (10 min) Brazil; Market access process 2018
Øystein Valanes, fiskeriutsending i Brasil, Norges sjømatråd

16:00 - 16:10 (10 min): Smaller quotas, higher demand; what to expect in 2018
Benedicte Nielsen, sales leader, Norges Råfisklag

Pause -20 minutter

Session II – Salt- and Clipfish – threats and opportunities.

16:30 - 16:45 (15 min) Salted cod
Rita Karlsen, adm. direktør, Brødrene Karlsen

16:45 – 17:00 (15 min) Traditional dried salted cod
Miguel Esteves, CEO Mets. 

17:00 - 17:10 (10 min) The Portuguese Clipfish consumer: Nielsen's point of view
Manuel Carvalho Martins, analytiker, AC Nielsen

17:10 - 17:20 (10 min) The Portuguese Clipfish consumer: Kantar's point of view
Marta Santos, analytiker, Kantar

Pause 20 minutter

Session III – Clipfish and gastronomy

17:40 – 17:55 (15 min) MSC Certification. The retail business perspective
Vanessa Romeu, kommunikasjonsdirektør, Lidl Corporate  

17:55 – 18:10 (15 min) Cod as gastronomic heritage. The impact of tourism
José Borralho, president for APTECE – Portuguese Culinary Tourism and Economy Association

18:10 - 18:20 (10 min) O Fiel: Gadget for correct soaking of Clipfish
Sergio Paulo, adm. direktør, Solitics

Seminaret er slutt 18:30

WORKSHOP /LIVE Cooking starts at 19.30

19:30 – 20:30 Clipfish preparation. “Chefs” tips
Luís Gaspar, årets kokk 2017

20:30 Dinner