Norway, with more than 83,000km of coastline, is the second-largest exporter of seafood in the world. Its cold, clear waters are home to globally popular salmon, fjord trout, cod, snow crab and scallops. Each day, approximately 34 million meals prepared with Norway's aquatic harvest are reportedly consumed in over 140 countries across the globe.
Known for highly standardised aquacultural processes and profound respect for the natural environment, Norway is second to none when it comes to ethically sourced commercial seafood. Its bright-orange-hued salmon and rainbow trout, from meticulously controlled, large-scale pens anchored to the clean ocean floor, are regarded as some of the most sustainable seafood on Earth and very safe to eat raw.
Recently, H.E. Kjersti Rødsmoen, Norwegian ambassador-designate to Thailand, hosted an exclusive media dinner to celebrate the much-cherished aquaculture produce from the Land of the Midnight Sun. The event aimed to also inspire awareness among consumers in Thailand that Norwegian produce may be the perfect sustainability answer to the country's massive demand for seafood.
Held at the ambassador's residence, the gastronomic affair was co-organised by the Norwegian Seafood Council, a marketing organisation under Norway's Ministry of Trade, Industry and Fisheries.
Snow crab salad with citrus dressing.
The evening showcased a variety of freshly imported seafood crafted and served by Norwegian celebrity chef Øyvind Naesheim, owner of Kita, a much-acclaimed Nordic izakaya restaurant in Stavanger, Norway.
The exquisite five-course dinner featured a subtle marriage between Norwegian seafood, Japanese flavours and Thai ingredients.
The meal started with Atlantic scallop and rainbow trout sashimi -- a chilled platter of raw seafood that offered a flawless freshness and heavenly mouthfeel.
It was followed by slow-cooked fjord trout with yuzu miso. The fillet of trout, also known as Norwegian rainbow trout, may look similar to that of the Norwegian salmon. But its meat is a little redder and with a network of marbling fat spreading over the entire body rather than concentrated on just the belly part. For dinner the fish was impeccably prepared to retain its supple texture and naturally flavourful taste, enhanced marvellously by the Japanese-inspired salty-sweet citrus soy bean sauce.
A super-refreshing snow crab salad with local pomelo, okra, baby corn, Japanese cucumber and citrus dressing deliciously represented the third course.
Another dish that wowed the 15 guests that evening was baked Norwegian cod with teriyaki sauce. The glossy white cod meat provided sumptuous taste-bud ecstasy. The fish was complemented nicely by mashed potato, charred asparagus, bok choi and the rich sauce.
Dishes were paired with fine European wines. The selection included 2015 Riesling Nikolaihof Vom Stein Federspiel Wachau, Austria; 2015 Riesling Schloss Shönborn Rheingau, Germany; 2015 Lan Duquesa de Valladolid Verdejo, Rueda, Spain; and 2014 Domaine Faiveley Mercurey Clos des Myglands 1er Cru, Burgundy France. A dual helping of Whiskey Iced Cappuccino dessert and 12-year-aged Glenfarclas Whisky wonderfully wrapped up the night.
"I see that there is so much potential for Norwegian seafood in Asia, and at the moment only a small part of the resources is being used. This is one thing I really burn to tell more people about," said chef Øyvind. Travelling to Thailand for the first time, he has been greatly inspired by the variety of ingredients and flavours of Thai cuisine which he said brilliantly incorporate Norwegian produce.
According to Jon Erik Steenslid, the Norwegian Seafood Council's Southeast Asia regional director, Thailand is the largest importer of Norwegian salmon in the region. And thanks to smart technology and logistic systems, he said, "the fish swimming in Norway can arrive at markets in Bangkok in as little as 48 hours".
