From the Sea

From the Sea

By
Simon Bajada
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781742708799
Photographer
Simon Bajada

Nordic countries are surrounded by sea and at almost every turn inland you will find a lake or a river. The varying salt levels and temperatures found across the region result in a rich abundance of fish species to be celebrated in the kitchen. It is no wonder that fish and seafood form a central part of new Nordic cooking.

In days gone by, preserving methods, such as salting, drying, fermenting and smoking were necessary to provide for leaner times. During the winter, the harsh weather conditions made fishing an arduous endeavour. Even today, ice covers the waterways in the northern reaches for half the year. Recently, however, fishing has become an increasingly popular pastime. I’ve even seen caravans set directly on the ice with a hole cut through the bottom straight into the water – from sea to caravan and into a pan, it doesn’t get much fresher than that.

Today, Nordic chefs continue to preserve and cook fish in the traditional ways in order to obtain those wonderful unique flavours. And nowhere more so than in Sweden, where they appear to have more ways than any other country for preparing fish. With this multitude of cooking techniques comes a multitude of serving ideas, including attempts to match the fish with other local ingredients, such as cheeses, fruits and jams.

Mackerel, herring and salmon are all strong, oily fish, packing a lot of punch in the flavour department. This means they can stand up to almost any ingredient: herring with cheese, salmon with feta and bacon. Some work, while others take a bit of getting used to! In this chapter I explore some traditional preparation and serving ideas, as well as some newer techniques for enjoying these fruits of the water.

Featured Recipes in this Chapter

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