Norway

Cold, nutrient-rich North Atlantic waters sustain one of the world's great fisheries. Norway is the largest exporter of seafood by value in Europe, with salmon, mackerel, and herring the dominant species. Brisling sardines from Norwegian waters, small sprats packed in olive oil under the King Oscar label, became a global export staple from the early 20th century onward. Norwegian mackerel, caught in the North Sea and Norwegian Sea, is distributed to markets across Europe and Asia. The country manages its herring, mackerel, and capelin stocks under some of the most rigorous quota systems in the world. Stabburet's makrell i tomat is a Norwegian cultural institution. Bergen, Stavanger, and Ålesund are the main processing centres.