US EditionRevealed: Why 30% of Norwegian salmon never gets cooked
Summary by SalmonBusiness
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.1 Articles
1 Articles
All
Left
Center
Right
Revealed: Why 30% of Norwegian salmon never gets cooked
Forty years on: From unlikely pitch to global staple. Norwegian salmon continues to dominate the global sushi market four decades after its introduction to Japan through a government-backed export initiative known as Project Japan. With International Sushi Day approaching on 18 June, the Norwegian Seafood Council (NSC) is marking 40 years since raw salmon from [...]
Coverage Details
Total News Sources1
Leaning Left0Leaning Right0Center0Last UpdatedBias DistributionNo sources with tracked biases.
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
