March 12, 2026
Last updated: July 6, 2026, 1:51 p.m.
Sjömatsfrämjandet works to give seafood the place it deserves – through knowledge, inspiration, and a strong commitment to helping more people discover the bounty of the sea. Through education, inspiration, and modern communication methods, the organization reaches home cooks, restaurants, and the public sector – and not least children and young people.
"We are incredibly happy and proud to receive the Seafood Award. It means a lot to us and to everyone who works every day to spread knowledge and enjoyment of seafood," says Linda Frithiof, Seafood Promotion.
An important part of the work involves making seafood more accessible in everyday life and lowering the barriers for more people to choose ingredients from the sea more often.
– Many people want to cook simpler and quicker meals today, and many find seafood difficult to prepare. We try to contribute by spreading knowledge and making it easier to choose and cook seafood, says Linda Frithiof.
A particularly important part of the organization's work is its engagement with children and young people, where curiosity and taste experiences can lay the foundation for future eating habits.
– What makes me most proud is the work with children and young people. When a child who says they don't like fish dares to try it – and you later hear that they have even started taking their parents to the fish counter – then you feel that what we do really makes a difference.
The Seafood Award is presented in conjunction with the Nordic Seafood Summit and highlights initiatives that contribute to the development of the seafood industry and strengthen interest in seafood. Seafood refers to everything edible below the surface – for example, fish, shellfish, mussels, squid, and seaweed.
The Seafood Award is presented in conjunction with the Nordic Seafood Summit and highlights initiatives that contribute to the development of the seafood industry and strengthen interest in seafood. Seafood refers to everything edible below the surface – for example, fish, shellfish, mussels, squid, and seaweed.
By seafood, the Swedish Seafood Association means everything edible below the surface, such as fish, shellfish, mussels, squid, and seaweed.
This event is organized as part of the Blå Samverkan project, which promotes collaboration between businesses, research institutions, and academia to drive innovation and sustainable solutions within the blue bioeconomy. Through networking, knowledge-building initiatives, and testing and demonstration environments, new business opportunities are created and the competitiveness of companies in the industry is strengthened.
The project also helps develop industrial symbiosis, in which waste streams are utilized more intelligently, and works to create more meeting places, startups, and collaborations. By working across regional boundaries, Western Sweden is solidifying its position as a leading region in the blue bioeconomy.
Project partners: Falkenberg Municipality, RISE, University of Gothenburg (Sea and Society and SWEMARC), GU Ventures, Chalmers University of Technology, Chalmers Industriteknik, CSR Västsverige, the Fishing Municipalities, Sotenäs Municipality, the Swedish Seafood Council, Innovatum Science Center
Read about the Blå Samverkan project.