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SOURCE Norwegian Seafood Council
NEW YORK, March 1, 2013 /PRNewswire/ -- This week, the Norwegian Seafood Council introduced Norwegian Skrei™, a special type of seasonal Norwegian Cod, during a launch event at Back Forty West in New York's SoHo neighborhood. Chefs from New York City's top seafood and sustainable restaurants including Aamanns-Copenhagen, Annisa, Aquavit, Bell, Book and Candle, Blue Ribbon Sushi Izakaya, Ditch Plains, Grand Central Oyster Bar, Landmarc, Smorgas Chef and The John Dory Oyster Bar were in attendance for an exclusive Norwegian Skrei™ event.
Karin Olsen, the U.S. Director of the Norwegian Seafood Council, along with Chef Ambassadors Peter Hoffman and Harald Osa presented an in-depth look at Norwegian Skrei™ including its origin, unique properties and sustainability practices, as well as proper cooking techniques and Nordic-inspired recipes.
Following the demonstration, a Norwegian Skrei™ tasting menu was presented, that included:
According to Chef Hoffman, he learned about Norwegian Skrei™ first-hand when he visited Norway last year, "I developed an appreciation for the sustainability and pristine quality of the Norwegian Skrei™. I feel lucky to have the opportunity to work with Norwegian Skrei™, especially since it's only available for such a limited time every year. The clean, delicate flavors and tender meaty flesh are the perfect foundation for a variety of preparations and I'm excited to share such a high-quality fish with my peers."
Considered a culinary delicacy, Norwegian Skrei™ is renowned for its white, lean, flaky meat and delicate flavor. Rich in protein, vitamins and minerals, as well as Omega-3 fatty acids, Norwegian Skrei™ is a healthy, sustainable seafood choice. It is not just the Norwegian Skrei™ meat that is a delicacy; the liver, roe and tongue are also highly sought after.
Norwegian Skrei™ is a premium quality Cod that is only available between January and April. To be classified as Norwegian Skrei™, the fish needs to be caught fully-grown from the traditional spawning grounds along the northern Norwegian coastline and must be in immaculate condition. Norwegian Skrei™ must be packaged within 12 hours of being caught and stored on ice at a temperature between 32° and 39.2° Fahrenheit. Whole, fresh Norwegian Skrei™ is required to have the Skrei™ brand fastened to the forward dorsal fin and put in a branded Skrei™ box. Norwegian Skrei™ is sustainably managed and MSC certified.
"For hundreds of years, Norwegian Skrei™ has been an important part of Norway's heritage," says Karin Olsen, U.S. Director of the Norwegian Seafood Council. "Every year in Norway, we look forward to Norwegian Skrei™ season, when we can enjoy this lean and tasty fish, so we are thrilled to be able to share this spectacular fish with the U.S. We are looking forward to seeing how these chefs reinterpret Norwegian Skrei™ on their menus."
In the coming weeks, several New York City chefs will be featuring Norwegian Skrei™ on their menus. For more information, visit www.SkreifromNorway.com
About Chef Peter Hoffman
Peter Hoffman is the chef and owner of Back Forty and Back Forty West in New York City.
About Chef Harald Osa
Harald Osa is an award-winning chef and the head of the Norwegian Food Culture Foundation in Oslo.
About the Norwegian Seafood Council
Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Council (NSC) builds awareness of and educates the public on seafood from Norway. From the headquarters in Tromso, Norway and a U.S. branch in Boston, Mass., the NSC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its entire efforts are financed by the Norwegian seafood industry itself. As the world's second largest exporter of seafood, Norway provides quality, nutrient rich seafood to over 150 different countries, and is the world's largest joint marketer of seafood. For more information on the NSC visit www.seafoodfromnorway.com
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