Restaurants spotlight salmon

As slaughter-free meats trend among health- and eco-conscious young consumers, food industry players are increasingly open to offering alternative protein sources that offset the massive carbon footprint of the conventional meat industry. In this pursuit, restaurateurs are turning their focus to salmon for its increased sustainability, nutritious profile, and general delectability.


Norwegian restaurant Pink Fish is further redefining the fast casual dining vertical by focusing on a sole offering: salmon. The chain, which already has seven locations in Norway and is set to open its first overseas outpost in Singapore this upcoming spring, offers diners salmon-based burgers, salads, wraps, and more, with all salmon sourced from top-quality Norwegian salmon farms. The success of this concept, and its international demand, is echoed in the popularity of other interesting salmon-flavored products, including smoked salmon ice cream.


The recently renamed Mowi, which was previously Marine Harvest, plans to open 2,000 salmon-focused fast casual chain restaurants in China. As Norway’s largest farmed salmon producer, Mowi intends to implement this massive expansion to increase availability of their products in this particular market. The company currently operates five Supreme Salmon locations in Taiwan, where diners can feast on salmon-centric twists on traditional Asian fare, including gyoza and fried rice, alongside other global dishes like their salmon risotto, offering imported lunch options that are quick and delicious.


IKEA is known just as much for its famed Swedish meatballs as it is for its design-forward yet affordable furniture, so it might come as a shock to some that the company debuted salmon “eatballs” at all of their U.S. locations last November. While the fish-based eatballs are certainly on-brand for the Scandinavian company, they’re also environmentally friendly: the carbon footprint of the eatball is seven times lower than that of the brand’s classic Swedish meatballs. What’s more, the balls are seasoned with seaweed, an ingredient that boasts serious sustainability cred.