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

Author(s):

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

Funded by:

AG Fisk 185-2019

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Trendy fish with Nordic Flavours, 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 to increase 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 organise 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 analysing 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 analysing 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 the 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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Sérstaða hefðbundins skyrs / Uniqueness of traditional skyr

Author(s):

Þóra Valsdóttir, Þórarinn E. Sveinsson

Funded by:

Framleiðnisjóður landbúnaðarins

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Sérstaða hefðbundins skyrs / Uniqueness of traditional skyr

Skyr er mikilvægur hluti af íslenskri arfleifð, allt frá landnámi, en mjólkurafurð undir þessu sama heiti var þá þekkt á öllum Norðurlöndunum. Skyrgerð virðist þó eingöngu hafa varðveist á Íslandi. Miklar breytingar hafa orðið á framleiðslu skyrs á síðustu öld með tilkomu verksmiðjuframleiðslu þess og hefur skapast umræða um að hefðbundið skyr eigi undir högg að sækja. Í þessari samantekt verður gerð grein fyrir upplýsingaöflun um hefðbundna framleiðslu á skyri, könnun á því hvar og hvernig það er framleitt í dag, yfirlit yfir rannsóknir, viðmið og lýsingar á hefðbundinni skyrgerð, auk þess verður greint frá undirbúningi umsóknar um alþjóðlega viðurkenningu á hefðbundnu skyri. Slík viðurkenning getur leitt til virðisaukningar afurðarinnar og stuðlað að viðhaldi og vexti verkþekkingar sem er nú á undanhaldi. Slíkt getur eflt staðbundna matvælaframleiðslu, aukið fjölbreytni hennar og þar með fjölgun verðmætra starfa.

Skyr is an important part of Icelandic heritage, dating back to the settlement of the country. At that time skyr production existed as well in the other Nordic countries but seems to have vanished except for Iceland. With industrial production starting in the 20th century, processing of skyr has changed, and growing concern is of the maintenance of traditional skyr production. In this summation, overview of existing knowledge on traditional skyr production is made as well as opportunities for international recognition are discussed. Such recognition could be a tool for maintaining the traditional production and processing knowledge, as well as give opportunities for local food production in rural areas.

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