Two days of seafood, markets, and collaboration when the Nordic Seafood Summit brings the industry together in 2026

On March 11–12, the Nordic Seafood Summit returns to Eriksberg in Gothenburg. With an in-depth stage program, a clear focus on the restaurant industry, and a holistic experience that extends beyond the stage, the venue consolidates its role as a gathering place for the entire seafood industry—from sea to table.

This year's edition is led by head moderator Lisa Lemke, who guides the audience through two days of discussions, analyses and concrete perspectives on the role of seafood in Sweden – in everyday life, in times of crisis and in the future.

"The only way to achieve change is to do it together. The Nordic Seafood Summit creates space for dialogue, understanding, and shared goals—and that's where real progress can take off," says Lisa Lemke.

From industry issues to HoReCa in focus

On the first day, stakeholders from across the value chain will gather to discuss the current situation, supply, export opportunities, and how the seafood industry can contribute to a robust food supply. On day two, the spotlight will be on the restaurant and food service sector under the themeFrom challenge to opportunity – how seafood will become a natural part of the HoReCa of the future. Chefs, wholesalers, and experts will meet to discuss pricing, menu development, trends, and how more species can find their way onto our plates.

HoReCa Day is less about pointing fingers and more about the reality in the kitchen. What works on the menu, what guests want, and how seafood can become an obvious and more profitable option for more restaurants, says Emelie Hennström, project manager at Innovatum Science Park.

The program also includes a playful Q&A session where a panel examines myths about seafood and invites the audience to join in the conversation.

Mingling dinner signed by Frida Ronge

Outside of the stage program, the conversations continue on Wednesday evening, when star chef Frida Ronge will be responsible for this year's networking dinner. The menu is based on Nordic ingredients from the sea and lakes, with clear influences from the Nordic-Japanese cuisine for which she is known.

"The quality of the raw ingredients from our Nordic waters is absolutely top notch. I look forward to presenting taste experiences that both surprise and inspire—and perhaps accompany our guests home," says Frida Ronge.

A meeting place for the entire seafood industry

Nordic Seafood Summit is a non-profit meeting place owned by the Nordic Fish Fair and developed with support from the Västra Götaland Region, the Swedish Agency for Economic and Regional Growth, and the Swedish Board of Agriculture. The event is organized by Finnvacum, Innovatum Science Park, Västkustfiskarna, and Pelle Lindquist Omberg.

For more information about the Nordic Seafood Summit, visit nordicseafoodsummit.se

Contact persons:

Emelie Hennström, Project Manager, Innovatum Science Park
Email: emelie.hennstrom@innovatum.se
Phone: +46 763 - 90 46 77

Fredrik Grund, Project Manager, Innovatum Science Park
Email: fredrik.grund@innovatum.se
Phone: +46 739 - 86 16 99