“Cooking Norwegian Fjord Trout” Workshop at KDU University College

Seafood will always be an essential part of our diet. However, consumers today are increasingly focused on the origin of food, how it is produced and how it meets concerns regarding sustainability. Norway was built on its seafood industry, and managing its ocean resources in a sustainable manner.

The new trademark “Seafood from Norway” is addressing these matters, founded on a genuine concern for environment. This trademark is a symbol of origin and quality for all Norwegian seafood, farmed or wild caught in Norway’s cold, clear waters.  Because there is no doubt about it: Origin matters.

Recently I’ve joined the “Cooking Norwegian Fjord Trout” Workshop organized by Norwegian Seafood Council at KDU University College in Shah Alam.

About Norwegian Seafood Council

The Norwegian Seafood Council (NSC) is owned by the Ministry of Trade, Industry and Fisheries. The Norwegian seafood industry finances its activities through fees levied on all exports of Norwegian seafood. NSC is the approval authority for Norwegian seafood exporters. Headquartered in Tromsø, NSC has presence in major markets around the world aiming to increase the value of Norwegian seafood resources. NSC oversees the administration and use of the trademark “Seafood from Norway”, a joint value for the Norwegian seafood industry. Together with the industry, NSC aims to increase the demand for and consumption of seafood from Norway.

 

The work shop began with video presentation of where Norwegian Fjord Trout is farmed, by Jon Erik Stenslid, Director, Southeast Asia, Norwegian Seafood Council. He led us in a journey through the cold, clear waters of Norway, with fjords stretching deep into its coastline. Seawater meets fresh meltwater from glaciers and snow, presenting the perfect living conditions in the ocean for fjord trout.

Over the past few years Norwegian Fjord Trout has become very popular in Malaysia due to its unique taste, health benefits and appealing red colour. It has a similar appearance to Salmon, and is often sol d in supermarkets as Salmon Trout or even Salmon, making consumers believe it is a type of Salmon when in fact it is a whole different species.

 

Chef Jimmy Chok, our demonstrator that day who has worked with Norwegian seafood for the past 10 years taught us how to differentiate both Norwegian Fjord Trout and Salmon. He pointed out how the fjord trout head is rounder and that of the salmon is sharper, and the difference in colour between the two, the fjord trout being of a deep red-orange while that of the salmon a pink colour.

 

Left: salmon Right:Norwegian Fjord Trout

Norway is a world-renowned pioneer when it comes to modern Trout and Salmon farming. Generations of experience with harvesting from the sea, has given Norwegians unique knowledge in what it takes to manage these resources in the right way and deliver fish of the highest quality possible.

Norway is the second largest seafood exporter in the world, and the world’s largest producer of farmed Atlantic Salmon and Fjord Trout. Harvesting from the seas has always been an important part of Norwegian culture and history. In fact, fishing was a vital premise for the first Norwegians being able to settle and live along the cold, windy coastline of this northern country.

For centuries seafood has been both a basic source of food and an important trade for Norway. This has given Norwegians unsurpassed knowledge and experience in every aspect of handling these precious treasures from the sea.

 

The fjord trout grows to a weight of 2-5 kilos, which is generally a bit smaller than salmon. The skin of the fjord trout is similar to salmon, with a lustrous and silvery colour. Fjord trout meat with white marbling has a healthy sheen and is firm, yet tender and mellow. Fjord trout has a remarkably rich flavour with a pure aftertaste. Chef Jimmy also talked about the various ways to cook fjord trout and salmon, and how they work very well with sweet, sour and spicy, as in asam curry, masak lemak or steaming with soya sauce.

We had the opportunity to taste both Fjord Trout and Salmon in sashimi style, as well as smoked. The aim was to show the difference in texture and flavour between the two.

The workshop kick started with a demonstration on how to fry the trout, over medium heat, and served it with mango salsa. Never overcook the fish, he said; half cooked is the best. 

 

Also joining us that day was Gunn Jorid Roset, the Norwegian Ambassador to Malaysia and teamed up with Jon in the hands-on cooking workshop.

 

The Ambassador together with the participants adjourned to the kitchen for the full-on cooking session replicating the same dish which Chef Jimmy had demonstrated earlier.

Everyone enjoyed the cooking workshop and took home with them the skill of cooking Fjord Trout (and Salmon) and knowing about the versatility of the fish.

 

Norwegian Seafood Council

Website: https://en.seafood.no/

Facebook: https://www.facebook.com/seafoodfromnorway/

 

 

 

 

 

 

 

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