National Fish and Chip Shop of the Year owner David Miller reveals the secrets of his success and why he won't settle for anything other than Norwegian fish
A rough climate, an unforgiving nature and a brutally cold sea. The harsh conditions that make Norway an inhospitable place for humans, make it perfect for seafood.
There is often conflicting information on the sustainability of fish and seafood, particularly Arctic cod, which can lead to confusion among chefs and consumers. But now, new work by Greenpeace and the Norwegian fishing industry is set to make things...
