This delicious arctic fish from the pristine, ice-cold waters off the Norwegian coast shines in any dish. The culinary world of cod is as vast as the ocean itself, with dishes like the fragrant and spiced Indian cod curry and the savory, herb-infused Mediterranean cod showcasing its incredible adaptability.
Get ready to explore the Norwegian cod
Norwegian cod is nutritious, sustainable – and delicious. However, many people may not know how versatile this healthy fish is. The mild, delicate flavor and tender texture makes Norwegian cod a fantastic choice if you want to explore with different spices, herbs and vegatables such as chili, fresh coriander and aromatic fennel. You could also explore different cooking techniques such as baking, broiling, frying, grilling, steaming and more.
A nice piece of Norwegian cod is the perfect hero; its natural taste allows it to harmonise with diverse flavours, such as the aromatic spices and fragrant herbs found in Asian dishes. The firm and delicate texture holds up well to various cooking methods commonly used in Asian cuisine, including steaming, stir-frying, and grilling. If you are more eager to use the flavours of the Mediterranean cuisine, you could prepare the cod with a delightful blend of spices and herbs, such as garlic, oregano, basil, thyme and rosemary, as well as the vibrant flavours of tomatoes and paprika – perfect to highlight the fresh taste of the fish. Cod also has a proud Nordic heritage and is perfect for more traditional preparations such as salted cod or lutefisk.
Norwegian cod: Why does origin matter?
While fishing methods and technology have changed significantly over the years, Norwegian fishermen’s respect for the fish that sustained the country for generations has not.
Every year, Norwegian cod is the star of countless meals across the globe. The tasty fish, which is high in protein and low in fat, is lean and brimming with nutrients. Sustainably fished in ice-cold Norwegian waters, the cod is shipped out immediately to ensure excellent quality and flavour.
The excellent quality of Norwegian cod boils down to a series of factors. The most important being that the quality and flavour of cod are significantly influenced by the environment, and Norwegian nutrient-rich waters offer unique conditions that make the cod truly superior. We don’t talk about the ice-cold water just because of the impression of increased freshness, but it actually leads to a slower growth rate for the cod, allowing it to develop a firmer and more tender flesh. Norway’s longstanding tradition for responsible and sustainable fishing practices ensures that the cod is caught with minimal environmental impact, with quotas carefully decided according to the latest science. After all, it’s no coincidence that Norway was the first country to set up a ministry of fisheries, all the way back in 1946. We’ve always been in this for the long haul – and still are.