The seafood from the coast of Fjord Norway is considered among the greatest on this planet. During winter, it’s at its absolute best, with flavours that may take your go to to Norway to a complete new stage.
“It’s so fresh and so good that I want to show it off – not hide it. Nothing here needs any camouflage. The ingredients need to shine,” says Ronny Kolvik, head chef and driving pressure behind the eating places Bro and Bryt, located on the water’s edge in the course of the slender and charming Brosundet in Ålesund in Western Norway.
He’s standing down by the jetty proper exterior the restaurant as a small fishing boat comes chugging in the direction of us. The devoted chef has a superb settlement to have world-class recent fish and shellfish delivered straight to his doorstep.
“The taste experience you get from such fresh ingredients gives a completely different sensation on the palate. The Norway lobsters are so lively that they sometimes jump out of their boxes. We almost have to let the ingredients calm down a bit before we can use them,” he provides.
The small boat hasn’t needed to journey far. The world’s greatest shellfish, Norway lobsters, oysters and lobsters can all be discovered close by. Kolvik shares his enthusiasm for recent, native elements straight from the ocean with seafood cooks and foodies all through Fjord Norway.
Locally sourced, world-class elements
In Øygarden exterior Bergen you can see Norway’s main seafood and maritime experience. Scalmarin provides elements to Michelin eating places and different seafood eating places each in Norway and overseas. Manager Knut Magnus Persson says it’s no coincidence that the seafood alongside Norway’s west coast is so wonderful.
“We are in a unique positioned in this area, and it’s all got to do with the climate and the temperature of the sea. The water gets cold but still the fish and shellfish survive. It’s right on the verge of being too cold, so it’s really pushing it to the limit”, he says.
That’s exactly why seafood is at its absolute best in the course of winter.
“The cold slows down the metabolism of the shellfish, giving it a sweeter and more characteristic flavour. They spawn over the summer, so they have started to develop well physically, and when they enter hibernation they are absolutely fantastic”, he continues.
Interest in seafood from Fjord Norway has soared in recent times, and Persson is struggling to deal with the huge demand.
“We deliver to regular and Michelin-starred restaurants in Norway, including to Under, Maemo, BARE, Lysverket, ReNaa and Credo, and also to Michelin-starred restaurants in Sweden and Denmark. We need to focus on expanding in order to satisfy the demand,” says Persson.
Bacalao! Is it from Norway?
Fresh fish and seafood are signature dishes in most of the restaurant within the villages and cities in Fjord Norway. Seafood has at all times been a part of on a regular basis life among the many locals too. In Bergen, the export of stockfish and seafood is the very basis on which the town was constructed. In the identical manner, klippfisk (fish dried on rocks) from the Northwest of Fjord Norway is credited with being the cornerstone of the city Kristiansund and its growth into an vital Norwegian seafood export hub. For instance, Klippfisk from Kristiansund is used as an ingredient within the Bacalao served in eating places in Portugal, Spain and Brazil. Bacalao and Klippfisk can be discovered on menus all through Fjord Norway.
“Klippfisk is wild-caught fish that is salted and dried on smooth, coastal rocks. It can be stored for several years and therefore became a very popular commodity and formed the basis for a lot of industry in our region. Today we export around 100,000 tonnes of klippfisk worldwide, and it is an important export trade in our region. It is also a sustainable resource because it can be transported without using air transport,” says Tore Legernes on the innovation firm Vindel in Kristiansund.
Fish and seafood have additionally fashioned many small and engaging native communities alongside the coast of Fjord Norway. Solund is an island neighborhood that grew due to the realm’s proximity to the ocean and recent seafood. The inhabitants settled out on the ocean’s edge to be as shut as potential to the ocean’s bounty. Nowadays there are guided boat excursions within the space and you could find out how seafood and fisheries formed the area people all through historical past.
“Life on the outermost islands wasn’t that agreeable, and the advent of motorboats made it possible to live more centrally and still fish for a living. All that’s left on the outer islands are the buildings left by the undertakings that were once based there, and those who grew up there have now moved to Hardbakke, which was once just home to a police station, a priest and a school,” says Tom Færøy, common supervisor of Suljet, which organises guided excursions and island hopping within the area.
Seafood competition
Throughout historical past, seafood has been the lifeblood of Norwegian coastal tradition, in the identical manner that’s now a significant function of Fjord Norway’s gastronomy. This is widely known every year with a seafood competition in Bergen.
“We celebrate seafood being at its very best with a lively festival in the restaurants in Bergen and seafood activities in the Mathallen food court and at the Fish Market. There are courses, lectures and competitions, and the restaurants serve lunches and dinners using world-class ingredients. There’s a chance to experience seafood combined with cider and learn how to make your own sushi at home”, says Alexandra Krage Angell, head of Matarena and Bergen Seafood Festival.
This yr, the competition will likely be held from 17–19 February, with native meals producers promoting produce and specialties from each the ocean and land. You can discover out extra in regards to the meals, uncover the story behind it, and acquire perception into how it’s made. Over twenty eating places are participating within the competition, all paying tribute to the native, distinctive elements from the ocean.
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Top 15 seafood eating places in Fjord Norway
Our focus is on the most effective merchandise from the ocean, fjords, land, forests and mountains on this fertile and beneficiant area.
Sabi Omakase was the primary sushi restaurant to obtain Michelin standing in Norway! Sushi grasp Roger Asakil Joya creates items of artwork on a plate from Norwegian elements. A delight for each the attention and the palate.
Fisketorget in Stavanger, Stavanger
A restaurant with fish and seafood, the place the menu relies on in the present day’s catch. The Fish Market’s enthusiastic cooks provide easy and engaging dishes for each lunch and dinner. They focus completely on native produce.
Cornelius Sjømatrestaurant, Bergen
An attractive boat journey and a novel seafood expertise at Cornelius Seafood Restaurant on Holmen island simply exterior Bergen.
Located on the Fish Market, Fish Me affords a big choice of seafood and snacks. Caters for teams and may ship to cruise ships.
Michelin star restaurant Lysverket affords trendy Nordic meals with seafood from Western Norway in addition to seasonal meat and vegetarian dishes.
BARE Restaurant is considered one of Bergen’s two Michelin-starred eating places. The award was a results of our philosophy and love for the uncooked supplies our surrounding nature supplies.
Bekkjarvik Gjestgiveri, Bekkjarvik
Bekkjarvik Gjestgiveri is located by the harbor in idyllic Bekkjarvik in Austevoll, solely 50 minutes by boat from Bergen Airport/ Flesland or Bergen metropolis heart.
Restaurant Bryggekanten, Florø
Restaurant Bryggekanten is enthusiastic about good meals and drinks. We take no shortcuts in pursuit of culinary treasures!
In the middle of Florø is Hjørnevikbua Restaurant, in what was a herring hut.
Kalvåg is a big dwelling resort! Within strolling distance across the small bay you can see fishing huts, rooms or residences, a restaurant, pub, dance ground and assembly rooms.
We welcome you to Skotholmen and the seafood restaurant Kami Skotholmen. A restaurant that splashes on the water’s edge only a stone’s throw from Fosnavåg and a look from Ålesund. With a kitchen that follows the season, the sundown and affords the ocean and the horizon as a mural in a ramshackle sea mess from the center of the nineteenth century.
Bro invitations you on a journey by means of what we name coastal gastronomy. It is a nordic restaurant, with sturdy deal with what the native and the Norwegian coast has to supply.
XL Diner is called considered one of Europe’s largest bacalao eating places, and the primary focus is to organize, serve and promote Norwegian clipfish (dried, salted fish). Combined with inspiration and information from a number of corners of the world and enthusiastic workers, allows XL Diner to supply a menu to most individuals’s style.
Sjøstjerna is a fish restaurant positioned t within the coronary heart of Kristiansund, within the pedestrian space. This is a small household restaurant identified for serving good high quality meals like the normal bacalao and different fish dishes. Interior is embellished with Norwegian artwork and previous cures from klipfish manufacturing. Open in the summertime solely. In addition to the well-known bacalao, you may additionally ordered klipfish in small balls; Bolinhos de Bacalhau, or a big piece of tenderloin grilled klipfish in Portuguese manner and served withtomato salad and aioli. Try best-seller, cheese gratinated klipfish. Sjøstjerna has 70 seats within the restaurant and a small bar “Star”. Outdoor serving in summertime.