Gunnar Jensen’s new restaurant in Trømso, called Mathallen, where you can taste an interpretation of Danish Smørrebrød, prepared with codfish placed on a slice of focaccia, with shallot and red onion purée
Norway, in the first months of the year, offers codfish enthusiasts one of its most sought after products, namely Skrei, which is caught from January till April in the most Northern islands, the mythical Lofoten islands, and must be eaten very fresh only. Besides, the quality of the raw materials, the firmness of the meat, the almost dazzling white of the filet, which is the noblest part of the Skrei but it is certainly not the only one since not a single part of this fish is wasted, can make one foresee the varied uses available for many of our own chefs.
Young Norwegian chef Gunnar Jensen
These hands belong to Jostein Medhus, during his lesson on codfish at the Kulinarisk Akademi in Oslo
Fried codfish tongues
The establishments, tastes and cooking personalities in Europe, as seen by Gualtero Spotti