Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019
Salt-curing of cod is an ancient storage method. Today, salt-curing is not merely a storage method, but a method of producing high quality products of specific characteristics. To promote a product as salt-cured fish, with long tradition, history and strong connection to Nordic livelihoods, it is im...
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ftzenodo:oai:zenodo.org:3587879 2023-05-15T16:11:04+02:00 Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 Sveinsdóttir, Kolbrún Ólafsdóttir, Aðalheiður Bjørkevoll, Ingebrigt Larssen, Wenche Emblem 2019-12-20 https://zenodo.org/record/3587879 https://doi.org/10.5281/zenodo.3587879 eng eng doi:10.5281/zenodo.3587878 https://zenodo.org/record/3587879 https://doi.org/10.5281/zenodo.3587879 oai:zenodo.org:3587879 info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/legalcode workshop fully salt-cured cod desalted cod nordic food traditional food info:eu-repo/semantics/article publication-article 2019 ftzenodo https://doi.org/10.5281/zenodo.358787910.5281/zenodo.3587878 2023-03-11T01:08:31Z Salt-curing of cod is an ancient storage method. Today, salt-curing is not merely a storage method, but a method of producing high quality products of specific characteristics. To promote a product as salt-cured fish, with long tradition, history and strong connection to Nordic livelihoods, it is important to motivate the whole chain, from producers, to retailers, to chefs, to schools and the consumers. AG-Fisk (Arbejdsgruppen for Fiskerisamarbedet) under the auspices of the Nordic Council of Ministers has provided funding for a project with the aim to increase the knowledge of seafood, such as salt-cured cod, thus contributing to increased respect and thus increased value. The project is led by Matís and one of the project tasks was to organise a workshop in Norway in collaboration with Møreforsking and Klippfiskakademiet in Ålesund. The workshop was co-financed by The Ministry of Trade, Industry and Fisheries in Norway. The workshop was held on 29th and 30th of October 2019 and the focus was salted and dried cod. Culinary students together with chefs from Norway, Faroe Islands and Iceland, aimed to develop new trendy dishes with emphasis on Nordic raw materials combined with salted and dried cod. During the workshop, Nordic traditions and history were presented, the different salt fish products and their different sensory properties. 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. 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 ... Article in Journal/Newspaper Faroe Islands Iceland Zenodo Faroe Islands Norway |
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workshop fully salt-cured cod desalted cod nordic food traditional food |
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workshop fully salt-cured cod desalted cod nordic food traditional food Sveinsdóttir, Kolbrún Ólafsdóttir, Aðalheiður Bjørkevoll, Ingebrigt Larssen, Wenche Emblem Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 |
topic_facet |
workshop fully salt-cured cod desalted cod nordic food traditional food |
description |
Salt-curing of cod is an ancient storage method. Today, salt-curing is not merely a storage method, but a method of producing high quality products of specific characteristics. To promote a product as salt-cured fish, with long tradition, history and strong connection to Nordic livelihoods, it is important to motivate the whole chain, from producers, to retailers, to chefs, to schools and the consumers. AG-Fisk (Arbejdsgruppen for Fiskerisamarbedet) under the auspices of the Nordic Council of Ministers has provided funding for a project with the aim to increase the knowledge of seafood, such as salt-cured cod, thus contributing to increased respect and thus increased value. The project is led by Matís and one of the project tasks was to organise a workshop in Norway in collaboration with Møreforsking and Klippfiskakademiet in Ålesund. The workshop was co-financed by The Ministry of Trade, Industry and Fisheries in Norway. The workshop was held on 29th and 30th of October 2019 and the focus was salted and dried cod. Culinary students together with chefs from Norway, Faroe Islands and Iceland, aimed to develop new trendy dishes with emphasis on Nordic raw materials combined with salted and dried cod. During the workshop, Nordic traditions and history were presented, the different salt fish products and their different sensory properties. 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. 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 ... |
format |
Article in Journal/Newspaper |
author |
Sveinsdóttir, Kolbrún Ólafsdóttir, Aðalheiður Bjørkevoll, Ingebrigt Larssen, Wenche Emblem |
author_facet |
Sveinsdóttir, Kolbrún Ólafsdóttir, Aðalheiður Bjørkevoll, Ingebrigt Larssen, Wenche Emblem |
author_sort |
Sveinsdóttir, Kolbrún |
title |
Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 |
title_short |
Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 |
title_full |
Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 |
title_fullStr |
Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 |
title_full_unstemmed |
Trendy fish with Nordic Flavours, Workshop in Ålesund, Norway 29-30 October 2019 |
title_sort |
trendy fish with nordic flavours, workshop in ålesund, norway 29-30 october 2019 |
publishDate |
2019 |
url |
https://zenodo.org/record/3587879 https://doi.org/10.5281/zenodo.3587879 |
geographic |
Faroe Islands Norway |
geographic_facet |
Faroe Islands Norway |
genre |
Faroe Islands Iceland |
genre_facet |
Faroe Islands Iceland |
op_relation |
doi:10.5281/zenodo.3587878 https://zenodo.org/record/3587879 https://doi.org/10.5281/zenodo.3587879 oai:zenodo.org:3587879 |
op_rights |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/legalcode |
op_doi |
https://doi.org/10.5281/zenodo.358787910.5281/zenodo.3587878 |
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1765996192032882688 |