Reports

Trendy fish with Nordic Flavors, Workshop in Ålesund, Norway 29-30 October 2019

Published:

20/12/2019

Authors:

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Ingebrigt Bjørkevoll, Wenche Emblem Larssen

Supported by:

AG Fisk 185-2019

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Trendy fish with Nordic Flavors, 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 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 of increasing 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 organize 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 analyzing 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 analyzing 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 consumption among young people by inspiring them to create new, trendy recipes and dishes that they would like. Based on this, innovative dishes were made and evaluated during the workshop. The variety in the dishes, 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.

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 and clip fish, as the characteristics of these products are very different. How consumers, and not 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.

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Reports

Workshop on SMEs and Nordic Food Competence Centers - Ny Nordisk Mad II / Workshop on food factories and new Nordic foods

Published:

01/05/2012

Authors:

Gunnþórunn Einarsdóttir, Guðjón Þorkelsson

Supported by:

New Nordic Food

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Workshop on SMEs and Nordic Food Competence Centers - New Nordic Mad II / Workshop on food factories and new Nordic foods

All over the Nordic countries, there are food factories that provide entrepreneurs and small producers with advice and access to production facilities. The food factories have organized courses, conferences and helped to form networks and exchange experiences. There are 5 such workshops in Norway that Nofima runs with the support of Innovation Norway. In Iceland, there are three food factories that Matís runs in collaboration with municipalities and business development associations. In Finland, the Food Development Competence Cluster is part of the National Center of Expertise Program and has five food factories around the country. There are many such workshops in Sweden, for example there are counseling centers in Jämtland for farmers who produce milk on a small scale. In the town of Östersund, which was voted "Unesco City of Gastronomy" in 2011, you will find Eldrimner, a national center for small producers in Sweden. In Denmark, there are many different centers with a similar approach, ie. to support entrepreneurs and small producers. The aim of this workshop was for representatives from all these food workshops to meet and learn from each other, build networks and come up with ideas on how activities such as these could support and strengthen "New Nordic Food".

In all Nordic countries there are competence centers that offer entrepreneurs and very small scale producers services like consultation, processing facilities, courses, seminars, networks, work practice exchanges and more. In Norway there are five centers run by Nofima and supported by Innovation Norway. In Iceland there are three run by Matís in collaboration with local authorities and support agencies. In Finland the Food Development Competence Cluster is a part of the National Center of Expertise Program with five food centers around the country. In Sweden there are many centers for example: Resource center for small scale dairy production in Jamtland. In Östersund the Unesco city of gastronomy 2011 we have "Eldrimner", the Swedish National Center for Small Scale Artisan Food Processing giving producers the best possible support. In Denmark there are many different centers with the same approach to support entrepreneurs and small scale producers. The aim of this seminar/workshop was to bring the Competence Centers together for two days to get to know and learn from each other; build a network and to discuss and come up with proposals on how these activities can support and strengthen New Nordic Food.

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