A workshop was organised by Matis in collaboration with Møreforsking and Klippfiskakademiet in Ålesund, with funding from AG-Fisk (Arbejdsgruppen for Fiskerisamarbedet) and The Ministry of Trade, Industry and Fisheries in Norway. The workshop was held on 29th and 30th of October 2019 and the focus was on salt-cured cod and clip fish. Culinary students together with chefs from Norway, Faroe Islands and Iceland, aimed to develop new trendy dishes with emphasis on Nordic raw materials, salt-cured cod and clip fish. During the workshop, Nordic traditions and history were presented, the different salt fish products and their different sensory properties. Nordic chefs gave talks of their experiences, thoughts, visions and ideas for Nordic raw materials, to set the scene for the work ahead. Group work was focused on analysing opportunities and barriers, todays status and ideas to increase consumption of traditional products, product ideas to make salt-cured and clip fish more known and attractive in-home markets. One of the main targets was to increase the understanding and consumption among young people by inspiring them to create new, trendy recipes and dishes that they would like. Based on the innovative dishes were made and evaluated during the workshop.
Following is a summary of the main results from the workshop:
Sensory evaluation. The participants tasted different cod products (thawed, lightly salted, desalted salt-cured cod and desalted clip fish) with the aim of analysing the different sensory properties of these products. The results clearly demonstrated the unique sensory properties of salt-cured and clip fish products, such as processing odour and flavour, tough and rubbery texture.
New trendy dishes. The variety in the dishes prepared during the workshop, clearly demonstrated the enormous potentials of this traditional raw material, to be used in delicious trendy innovative dishes, from simple and easily prepared to challenging and ambitious.
Group Discussions. The group discussions showed that traditions were considered a strength but a lack of ready to cook and ready to eat meals as well as changes in consumption habits were considered a threat. This kind of information is important when setting the scene for the future of salt-cured fish, both in home markets and export markets. The Norwegian participants were familiar with salt-cured fish and clip fish and it was not uncommon to prepare such dishes at home, and some variety was available in the supermarkets. However, to increase product variety and increased consumption of traditional Nordic foods such as salted fish, it is important to work with kids, both at home and at schools. It is of great importance to educate them about Nordic food and involve them in food preparation, both at home and in school. The emphasis on sustainability health and positive climate impact, as well as adapting food trends from all over the world, can be used to inspire new innovative dishes made from traditional raw materials such as salted fish.
Emphasis must be placed on increasing knowledge among chefs, as well as consumers, of the different products made of salted fish, such as lightly salted cod, fully salt-cured pickle salted and pickled, as the characteristics of these products are very different. How consumers, and not the least young consumers, are to be educated and motivated to consume such dishes needs thorough consideration. Newer means of communication deserve attention, with focus on how the young people seek, find and receive information.
29th – 30th of October 2019
Ingebrigt Bjørkevoll, Møreforsking, Norway (email@example.com)
Wenche Emblem Larssen, Møreforsking, Norway (firstname.lastname@example.org)
Aðalheiður Ólafsdóttir, Matís Iceland (email@example.com)
Kolbrún Sveinsdóttir, Matís Iceland (firstname.lastname@example.org)
Open Access Report:
Klippfiskakademiet, Ålesund, Norway
|08:30||Welcome, Ingebrigt Bjørkevol|
|08:40||History, traditions and products of salted and dried fish in Norway, Ingebrigt Bjørkevoll|
|08:50||Icelandic history, traditions and products of salted fish, Kolbrún Sveinsdóttir|
|09:00||Production and sensory characteristics of salted and dried salted fish, Ingebrigt Bjørkevoll|
|09:30||Nordic chefs experiences – Inspirational ideas and recipes of traditional salted and dried fish with local, Nordic ingredients|
Ronny Kolvik, Head Chef Bro
Fanney Dóra Sigurjónsdóttir, Chef and Culinary instructor
Gutti Winther, Chef
Leif Sørensen, Chef
Ole Christian Skogen, Head Chef og Mette Marie Scott-Dahl, Communication Leader
|11:00||Sensory characteristics of different cod products, Aðalheiður Ólafsdóttir|
Tasting of four products of cod: (Fresh, lightly salted, desalted and desalted dried pickle salted). Discussion of the results.
|12:30||Group work: |
Group 1: Opportunities and barriers regarding young people and consumption of traditional dishes (SWOT)
Group 2: Status today for salted and dried fish/food
Group 3: Ideas of dishes, local ingredients from Nordic regions
|13:40||Presentation and discussion of results from group work|
|14:20||Preparation for next day concerning plans for choice of recipes and ingredients etc) for each group, split into 5 groups|
|15:00||Summary of the day|
|09:00||Student preparation of new dishes in groups under the guidance of the chefs. Introduction of the dishes to the other 5 groups and participants|
|12:00||Lunch &Tasting of the prepared dishes|
|13:00||Discussion of dishes and results from the tasting|
|13:30||Presentation of bacalao workshop in Iceland, Kolbrún Sveinsdóttir|
|13:45||End discussion and summary of the workshop, identification of further actions, Ingebrigt Bjørkevoll|