On the occasion of Seafood Day on June 11, I thought I would get some perspective on Indian seafood and fish production in India.
Shrimp and fish are popular items on Norwegian tables. In the summer, it's easy to have shrimp sandwiches or a summer party with shrimp, bread and lemon. Unfortunately, this does not apply in the Indian context, food is extremely important in Indian societies. Over time, it just gets worse and worse, I would say. Food is prepared in buckets and pails and 52 dishes or more are normal at weddings, large parties, etc. However, seafood is quicker to prepare than many advanced Indian meat dishes, as an easy solution, the same type of sauce is often used for different ingredients. Especially in southern India, there are many tasty fish and shellfish dishes.
India has 7517 km of marine coastline and the fishing industry has increased tenfold since its independence in 1947. In a 20-year period from 1990, fish production doubled, and India is a major supplier of fish to the world. Giant tiger prawns and white prawns are one of the specialties. Despite this, India does not have much internal distribution caused by poor infrastructure, lack of cold storage and absent retail in several places. Even with large exports, an Indian fisherman has an average of only 2 tons, compared to 172 tons on average per fisherman in Norway and 6 tons per fisherman in China. This is possibly the reason for a large increase in export earnings of fish from Norway to India ( source )
When I find these numbers on Google, it's a bit strange that there is so little selection of Indian seafood in Indian restaurants in Norway. There should be countless opportunities to make delicious seafood with Indian flavor.
Here are some suggestions:
