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Why cod from Norway is the perfect catch

With culinary possibilities that are as vast as the ocean itself, it’s time to explore the delectable taste of Norwegian cod for yourself

Whether you cook cod with aromatic spices and fragrant herbs or enjoy it as part of a traditional fish and chips meal, the versatility of this fish makes it the star of just about any dish. While this delicate white fish remains a popular choice all over the world, Norway’s cold, clear water provide the perfect conditions for premium quality seafood.

Indeed, the Norwegians have caught cod in their fjords and open waters for centuries – and it’s little wonder, as the optimal conditions found there result in truly delicious cod. The ice-cold water, for example, not only improves freshness, but it also leads to a slower growth rate, allowing the fish to develop a firmer, more tender flesh and a mild, delicate flavour. Once caught, it’s then shipped quickly to preserve its unique quality. That’s why it continues to captivate people’s palates and elevate seafood experiences across the globe.

Norwegian cod with red peppers and tomatoes

Fabulously versatile

Norwegian cod is the ideal choice if you’re wanting to experiment with new flavours. It can handle just about any cooking method, from pan-searing and steaming to baking and grilling, while its neutral flavour acts as the ideal blank canvas for a range of herbs, spices and condiments. So, whether you team it with the umami goodness of soy sauce, a rich and fiery tomato and paprika combination or a classic mix of thyme, oregano and garlic, you’re sure to love the end result.

Better yet, you can take comfort from knowing your produce is a source of protein and omega-3 fatty acids, plus an array of essential vitamins and minerals, including vitamin B12, vitamin D and selenium.

A fisherwoman on a fishing boat in Norway

The mindful choice

While fishing methods and technology may have changed significantly over the years, the respect Norway’s fisherman have for their catch has not. To this day, responsible and sustainable practices remain at the heart of the fishing industry, with quotas carefully decided according to the latest science.

A close working relationship between fishermen, authorities and marine research institutions is held in high regard and plays a crucial role in creating the ideal growth conditions for Norwegian fish. Simply put, Norwegian cod and haddock is a mindful choice and Norway works hard to keep it that way.

Have you tried Norwegian haddock?

Norway may be renowned for its first-class cod, but its haddock is also pretty spectacular. Its tender flesh is almost transparent upon cutting, but turns shiny, white and firm once cooked, and it works beautifully in a range of dishes. For the ultimate comfort food, try adding it to a creamy gratin or risotto, or serve it simply with crushed new potatoes and your favourite green veggies for a nutritious dinner in a hurry.