“Cod is best during the winter. Of course, you knew that, coming from Newfoundland?” I was with my Norwegian colleague, Egil, at the university I work at in Trondheim. I returned his question with a blank stare. During much of the winter in Newfoundland, the cod fishery is closed. And when it was available, I don't recall winter season cod being anything to write home about. So what was he talking about? Taking my silence as his cue, Egil launched into a lesson with a seafood lover's zeal. “The cod is spawning at this time of year. We call them skrei. They are full of health, full of flavour, and - most importantly - full of roe. It’s traditional to boil the cod and serve it with its roe and liver. It’s a meal for celebrations!” I was totally stunned. Same fish, different side of the pond. So why was the spawning cod considered a delicacy in one fishery but virtually unheard of in the other? This post is about rediscovering a fish in Norway that I was practically raised with in Newfoundland. I look into the skrei fishery, which refers to the unique Northeast Arctic Cod stock - and represents the world’s only remaining sustainable cod fishery. I also share a fantastic recipe that I've tested over the past several weeks for poached cod with its roe and liver, prepared in the traditional Norwegian style.
1 Comment
|
AuthorI'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food. Archives
November 2019
Categories
All
|