Facts about ILLUSTRATIONS Pål Thomas Sundhell (drawings of ) Stein Mortensen (illustrations)

PHOTOGRAPHERS Jean Gaumy, p.2, Rune Stoltz Bertinussen, p.3, Lisa Westgaard, p.10, Aina Hole, p.5, Tom Haga, p.4,6,18,21,22,23,25,26,27,29,30, Takashi Okuzumi, p.7,9, Espen Grønli, p.8,11,20, Alf Börjesson, p.12,16,19,28, Kjell Ove Storvik, p.15, Per Eide, p.31, Jean Cazals p.13, Ragge Strand p.17, Seventh – Comunicacão e marketing ltda, p.3. Norwegian Seafood Export Council Directorate of National Institute for Nutrition and For more information: GRAPHIC DESIGN PRINTING P.O. Box 6176 P.O. Box 2009 Nordnes Seafood Reseach www.imr.no Tank Design Gunnarshaug Trykkeri AS 9291 Tromsø, 5817 Bergen, Norway P.O. Box 2029 Nordnes (Institute of Marine Research) Tlf.: +47 77 60 33 33 Tlf.: +47 55 23 80 00 5817 Bergen, Norway www.laksefakta.no CIRCULATIONS Faks: +47 77 68 00 12 Faks: +47 55 23 80 90 Tlf.: +47 55 90 51 00 www.fiskeriforskning.no 2nd printing 20.000 copies www.seafoodfromnorway.com www.fiskeridir.no Faks: +47 55 90 52 99 www.mattilsynet.no Art. no. 19. May 2011 www.nifes.no

2 Facts about fish

CONTENT FOREWORD

Norway has fishing traditions dating Fishing and catching are regulated and menu long-term! It is better to make use of a Foreword 3 back over a thousand years – not that monitored by the fisheries administration, so that wide variety of seafood to create exciting meals! we achieve a good balance between utilising and Taste and nutritional content vary from fish to Atlantic Salmon 4 surprising for a nation with a coastline protecting marine life. If we take good care of fish. , and saithe are lean fish species that is over 83 000 km long when you Rainbow Trout 5 our marine resources, we can continue to harvest rich in protein. Mackerel, herring and salmon are include the islands! Norway is currently Norwegian Arctic Char 6 from the sea in the future. fatty with a high content of healthy omega- one of the world’s three largest 3 fatty acids. These omega-3 fatty acids are Mackerel 7 exporters of ­seafood, and good-quality, Norway’s coastal waters harbour more than 200 important for brain development, for a healthy Herring 8 healthy Norwegian ­seafood is enjoyed different species of fish and shellfish. In recent heart and for maintaining balanced mental Capelin 9 by people all over years, about 3 million tonnes of fish and seafood health. Shellfish such as oysters and mussels pro- have been harvested from the sea each year. vide important minerals, especially zinc. A varied Sprat 10 the world. diet with different types of seafood is a good Cod 11 Every one of these different fish and shellfish spe- guarantee that the body will get what it needs. In Saithe, Coley 12 cies are a source of vitality and health. Every time addition, seafood can be prepared in many ways Haddock 13 we eat a meal from the sea we ingest food that is – on a grill, in the oven, poached, fried – and good for our bodies: vitamins, minerals and pro- completely raw! Gleenland Halibut 14 teins with a unique structure that makes fish easy Ling 15 to digest. Fish and seafood contain no sugars and “Facts about fish” gives you information about the Redfish 16 are very low in carbohydrates. various species – their uses, fishing methods, fish- ing seasons and nutritional content. The nutrition- Tusk, Cusk 17 It is not surprising we have a saying that al data are average values, and can vary from fish Monkfish, Anglerfish 18 Norwegians have survived through history on to fish. A wide choice means that you are certain to Atlantic Halibut 19 “herring and potatoes”, but it is a rather boring find a fish to suit your tastes andnutritional ­ needs! Plaice 20 Pollack 21 Wolf-fish, Catfish 22 Turbot 23 Deep-water Prawns 24 Brown Crab, Common Crab 25 Red King Crab 26 Lobster 27 Blue Mussel 28 Great Scallop 29 Flat Oyster, Common Oyster 30 Sea Urchin 31

3 Atlantic Salmon

SALMO SALAR > LAKS > SAUMON ATLANTIQUE > LACHS DID YOU KNOW THAT...

Salmon is probably Norway’s favourite fish, especially for children. Norway exports salmon to more than 100 countries around the world. In China, salmon is known as “Lucky Fish”. Raw salmon is perfect for sushi and sashimi.

The fish/ leading producer of Atlantic salmon. Nutritional content The Atlantic salmon is an anadromous fish, As a coastal trade and export industry, the In terms of nutritional value, farmed salmon which means it migrates into freshwater to salmon industry has been extremely impor- is an excellent product. It contains plenty of spawn, but otherwise lives in the sea. After two tant for Norway. As a result of the tremendous omega-3 fatty acids and is rich in the fat-solu- to five years in a river, the salmon fry under- growth in production, which picked up speed ble vitamins A and D. Omega-3 fatty acids are goes a change, known as smoltification, render- significantly in the 1980s, the salmon industry important for various cells in the body; they ing it able to live in saltwater. Once the salmon currently accounts for about 40 per cent of the have a beneficial effect on heart and/or circula- SEASON fry has become a smolt, it leaves the river and total export value of Norwegian fish products. tory diseases and on bolstering our immuno- Protection laws determine the migrates out to sea. After two to four years, the logical defences. fishing season for wild salmon. fish is fully matured and starts the migration Use Farmed salmon are sold all year back to its native river to spawn. Atlantic salmon is sold fresh or frozen in slices, Fat Carbohydrates Protein round. Nowadays, fishing wild salmon is limited fillets or as whole fish. 14–23 < 0,1 18 for the most part to sports anglers. Salmon fillets can also be cured, cold-smoked SIZE and hot-smoked. Fresh salmon can be used raw All data in g/100 g fresh sample. Up to 150 cm, weight up to 35 kg. Fish farming in sashimi and sushi. It can be poached, fried For more nutritional data, cf. www.nifes.no/sjomatdata. Norway has been a pioneering nation in the or grilled and is very well-suited to stir-fry and IDEAS AND RECIPIES development of salmon farming, and since the casserole dishes. Smoked salmon can be served www.seafoodfromnorway.com breakthrough with sea-based farming in the as a sandwich filling or in salads, with pasta 1970s, it has kept its position as the world’s and in many other combinations.

4 Rainbow Trout

ONOCORHYNCHUS MYKISS > ØRRET > TRUITE ARC-EN-CIEL > REGENBOGENFORELLE DID YOU KNOW THAT...

The trout grows very quickly, and it is a very popular fish, especially in Japan, where it is often eaten raw. Sushi, sashimi and cured trout are an unbeatable source of omega-3 fatty acids.

The fish/fishery mostly farmed in the sea, where they grow to a Nutritional content Trout is a name that is used for many species of considerable weight. Like salmon, farmed trout is a good fish nutri- salmonids. They come in many different varie- tionally, with high concentrations of omega-3 ties and have different life cycles, depending, Fishing methods fatty acids. Trout is also rich in vitamins A among other things on the habitat in which Nets, fishing rod. and D. they live. We generally distinguish between sea trout and freshwater trout, brown trout (brook Use Fat Carbohydrates Protein SEASON trout) and rainbow trout. Trout is sold fresh or frozen in slices, fillets or 10 0,1 17 May to September. Farmed trout Freshwater trout and sea trout are also as whole fish. are sold all year round. referred to as “common” trout, and they belong Trout fillets may be cold-smoked and hot- All data in g/100 g fresh sample. to the same as Atlantic salmon – i.e. smoked, sugar-salted and cured. Trout goes For more nutritional data, cf. www.nifes.no/sjomatdata. SIZE Salmo, which means to leap or jump. well with very many types of dishes: raw in Freshwater trout: up to 80 cm. Rainbow trout were introduced to sushi and sashimi, poached, fried and grilled. Sea trout: up to 100 cm. Europe from the USA at the close of the It is excellent in stir-fry and casserole dishes. Rainbow trout: up to 120 cm. nineteenth century. The name of the genus, Cold-smoked and hot-smoked trout may be Onocorhynchus, means hooked nose. served in sandwiches or in salads, pasta or IDEAS AND RECIPIES Farmed trout are mostly rainbow trout. It other combinations. www.seafoodfromnorway.com is a fish that farms well. In Norway, trout are

5 Norwegian Arctic Char

SALVELINUS ALPINUS > RØYE > OMBLE CHEVALIER > SAIBLING DID YOU KNOW THAT...

Arctic Char is Norway’s oldest and most northerly freshwater fish. 80 % of the fat in the fish consists of mono and polyunsaturated fatty acids, which have many health benefits.

The fish/fishery factors. In the sea, the fish are silver with a dark Use Arctic Char is the name given to farmed back, but during the mating season, the abdo- Norwegian Arctic Char is sold fresh and frozen, Norwegian Char. Thousands of years ago, when men becomes blood red. Non-migratory Arctic whole or in fillets. It can be brine-cured, dry- the polar ice cap receded from our land area, Char are often darker on the back and sides than cured, smoked or fermented. Arctic Char may Arctic Char had already adapted to the harsh, anadromous Arctic Char. The flesh of the fish be grilled, fried or poached and is well-suited to cold, challenging environment of Arctic Norway. varies from red to pale red in colour. At present, sushi and sashimi. The fish had developed a migratory pattern in the salmonid Arctic Char is farmed in small SEASON which it alternated between the fresh water of facilities at many locations in Norway where Nutritional content: Farmed Norwegian Arctic Char; rivers and lakes and the salt water of the sea. In there is good access to pure, cold fresh water. The fat content is lower than that of the other All year availability. addition to being Norway’s oldest freshwater The emergence of this kind of small, quality- salmonids, and almost 80 % of the fat consists of fish, Arctic Char is also the one that lives the conscious fish farming industry has ensured healthy mono and polyunsaturated fatty acids.

SIZE farthest north. a regular supply of Norwegian Arctic Char to This fish is also rich in vitamins A, D and B12. Depends on the life cycle and There are two types of Arctic Char: the ana- retail outlets with well-stocked fish counters. habitat. Seagoing Arctic Char in dromous char (which migrates to the sea), and Fat Carbohydrates Protein Norway can be as large as 5 kg, the non-migratory char, which lives all its life in 9 < 1 19 usually 1-2 kg. fresh water. The Arctic Char has an oblong body and a small head, and it comes in many differ- All data in g/100 g fresh sample. IDEAS AND RECIPIES ent forms depending on its habitat, and other For more nutritional data, cf. www.nifes.no/sjomatdata. www.seafoodfromnorway.com

6 Mackerel

SCOMBER SCOMBRUS > MAKRELL > MAQUEREAU > MAKRELE DID YOU KNOW THAT...

Norway’s coastal waters are home to more than 200 different species of fish and ­shellfish.

The fish/fishery matured mackerel migrate out of the el and mackerel spreads in tomato sauce. Fresh Mackerel is a pelagic fish that can swim at great toward their spawning grounds to the west and mackerel can be fried, poached and grilled and speeds, and in summer and autumn it moves southwest of Ireland, where they start spawning is well-suited to brine-curing. in huge shoals along the coast of Norway and in March. Fried mackerel in a sour cream sauce is a into , the North Sea and the southern The fishery takes place primarily during popular delicacy in Norway. reaches of the Norwegian Sea. the summer half of the year. The vessels used In Europe, the mackerel family is divided vary from boats that use nets and trolling lines Nutritional content into three main stocks: one to the west of along the coast, to large -going seiners. In the spring, mackerel have a low fat content, the British Isles, one in the North Sea and about 3%, whereas autumn mackerel may con- Skagerrak and a third in the Gulf of Biscay. The Fishing methods tain up to 30%, and hence large concentrations SEASON mackerel fished in the North Sea, Skagerrak Purse seines, pelagic trawlers, nets and trolling of omega-3 fatty acids. It is also a good source

April to November. and the Norwegian Sea are generally managed lines. of vitamins D and B12. Vitamin B12 plays an together with the western stock of mackerel. important role in maintaining nerve fibres. SIZE Each year, Norwegian fishermen land Use Up to 66 cm, between 140,000 and 160,000 tonnes of mack- Mackerel is sold as fresh and frozen fillets and Fat Carbohydrates Protein seldom longer than 40 cm. erel in Norway. Most of these fish are Atlantic as whole fish. There are many processed mack- 3–30 < 0,1 14–18 mackerel that migrate into the North Sea and erel products, including hot-smoked, cold- IDEAS AND RECIPIES Skagerrak in the autumn. smoked and pepper-smoked mackerel. In addi- All data in g/100 g fresh sample. www.seafoodfromnorway.com Towards the end of the year, the fully tion, there are many varieties of tinned macker- For more nutritional data, cf. www.nifes.no/sjomatdata.

7 Herring

CLUPEA HARENGUS > SILD > HARENG > HERING DID YOU KNOW THAT...

Herring is called the silver of the sea – and is as sought after as gold. Russians are so fond of herring that they have a special dish for serving herring called a “seliodochnitsa”. When we think of Russia, we automatically think of big fur hats and coats, so perhaps it is hardly surprising that they also have a dish called “herring under a fur coat”, which consists of herring covered with several layers of boiled vegetables and boiled eggs with mayonnaise. A real delicacy!

The fish/fishery as the result of developments in technologi- Use In our marine areas, there are several dif- cal aids in the 1960s led to the near depletion Herring is sold as fresh and frozen fillets and ferent stocks of herring, but Norwegian of the stock through overfishing in the early as whole fish. Processed herring comes in an ­­spring-spawning herring are definitely the larg- 1970s, and herring had to be protected. abundance of varieties, e.g. salted, hot-smoked est. In addition, there are other herring stocks, By imposing strict regulations for a period and cold-smoked. There are many different e.g. near Iceland, in the North Sea and in the of about 20 years, the stock has now been types of marinated herring spread, such as Skagerrak. replenished and once again makes a major pickled herring, herring with tomato sauce and Norwegian spring-spawning herring ­contribution to Norwegian fisheries. The sour cream herring. Fresh herring is well-suited spend the winter in the Vestfjord area. In Norwegian fishing season mainly occurs dur- for breading and frying; it becomes crisp and February/March, they begin migrating toward ing the period from October to March when golden and goes well with many garnishes. SIZE/SEASON the grounds off the northerly part of the West the herring have attained a high quality and are Winter herring: 2–6 fish/kg. January to Norwegian coast (Nordvestlandet), where most easily accessible. Nutritional content March. Fat herring: 3–6 fish/kg. July to of the spawning occurs. The growing grounds The herring fishing season for the North Herring is an excellent source of vitamins A, D

December. Fjord herring: 3–20 fish/kg. for young herring are located in the Barents Sea and the Skagerrak mainly occurs during and B12. The fat content varies seasonally. It is August to April. North Sea herring: 3–7 Sea. summer and autumn. also rich in omega-3 fatty acids. fish/kg. January to March. In the past, Norwegian spring-spawning Fat Carbohydrates Protein herring formed the basis for the Norwegian Fishing methods 14 < 0,1 15 IDEAS AND RECIPIES catch of winter herring, fat herring and white- Purse seines, pelagic trawlers and nets. All data in g/100 g fresh sample. www.seafoodfromnorway.com bait. However, the changes in fishing methods For more nutritional data, cf. www.nifes.no/sjomatdata.

8 Capelin

MALLOTUS VILLOSUS > LODDE > CAPELAN ATLANTIQUE > LODDE DID YOU KNOW THAT...

In Japan, capelin is very popular and is mainly eaten there as a snack.

The fish/fishery of the fish will die, and this also explains the Fishing methods Our capelin stock, which we manage in coop- enormous variations in the size of the capelin Purse seine. eration with Russia, has its spawning grounds stock. on the coast of Northern Troms County, In recent years, the capelin stock in the Use in Finnmark County and along the Kola Barents Sea has been at a very low level. This is Little used in Norway, but in Japan it is a deli- Peninsula. Their growing and feeding grounds of concern because the capelin is an important cacy. Place it on a red-hot grill or in a dry fry- extend from Svalbard in the West to Novaja source of food for cod and herring that grow ing pan for a couple of minutes on each side. Zemlja in the Russian zone to the East. up in this area. Researchers think that the small Sprinkle with spices and eat from head to tail. The capelin’s German and Norwegian size of the stock has three causes: poor recruit- SEASON name, Lodde, derives from the stripe of scales ing year classes, increased natural death rates Nutritional content Winter capelin fishery: January to April. with hairlike elongations that develops along (feeding pressure from herring and cod) and The capelin is a fatty fish and is rich in omega- Summer capelin fishery: August to the flank of the male during the spawning lower individual growth. 3 fatty acids. The fat content varies seasonally. November. period. In Norwegian, the male is called “faks- No capelin were fished in the Barents Sea lodde”, whereas the female, which lacks this in the period 1994–1998. At present the fishery Fat Carbohydrates Protein SIZE stripe, is called “sil-lodde”. A female capelin full is banned again because of the problematic 10 < 0,1 13 Rarely more than 20 cm. of roe is regarded as a great delicacy in Japan. situation with the stock. The capelin becomes sexually mature at All data in g/100 g fresh sample. IDEAS AND RECIPIES 3–5 years of age. After the first spawning, most For more nutritional data, cf. www.nifes.no/sjomatdata. www.seafoodfromnorway.com

9 Sprat

SPRATTUS SPRATTUS > BRISLING > SPRAT, ESPROT > SPROTTE DID YOU KNOW THAT...

Sprats are good for women and children, who need to develop and maintain their

Photo: Photo: Lisa Westgaard bone structure. They contain omega-3 fatty acids, and the tiny fish bones are a valuable source of calcium.

The fish/fishery Fishing methods Nutritional content Sprats resemble herrings, but are much smaller. Purse seine. Sprats are a good source of omega-3 fatty acids Sprats are a pelagic fish that swim in enormous and vitamin D and also has a high content of

shoals, but are seldom found deeper than Use vitamin B12. 150 m. Sprats are mostly sold frozen or in processed In Norwegian waters, the fjord sprats form. Sprats are an important raw material Fat Carbohydrates Protein spawn each year in the Oslo fjord and in for the fish-processing industry, where, among 18 < 0,1 12 the eastern parts of the Skagerrak coast. other things it is processed into “anchovies”. Occasionally, sprats also spawn in the fjords In Norway, tinned sprat spreads are marketed All data in g/100 g fresh sample. between Lindesnes and Farsund on the South as sardines or anchovies. Fresh sprats may be For more nutritional data, cf. www.nifes.no/sjomatdata. SEASON coast of Norway and in some fjords on the fried and grilled. Sprats are also an important January, June to December. West coast. trash fish. Most of the commercial fishing for fjord SIZE sprats takes place in the fjords of southern 14–15 cm, up to 15 grammes. Norway. Catches are left in impoundment nets or pens for at least three days to allow the IDEAS AND RECIPIES intestines to empty before the fish are sent to www.seafoodfromnorway.com processing plants. In addition, commercial fish- ing for sea sprats takes place in the North Sea.

10 Cod

GADUS MORHUA > TORSK > CABILLAUD, MORUE > DORSCH, KABELJAU DID YOU KNOW THAT...

The Norwegian term “Skrei” (spawning cod) means to proceed – and each year millions of young cod migrate from the Barents Sea to the Norwegian coast to spawn. Cod take at least 5 years to reach sexual maturity. When they are strong, full of energy, and fertile, they make their way to the Lofoten archipelago or to other sites along the coast.

The fish/fishery The migrations of spawning cod still form the Fishing methods Cod is one of the most common and economi- basis for the most important seasonal fishing Bottom-trawling, Danish seines, long lines, cally important marine fishes in Norway. Cod activity in Norway, the Lofoten fishing season. nets, hand lines, pots. is found extensively in the northern reaches Young cod in the Barents Sea migrate of the , and there are two main toward the Finnmark coast in the spring in Use types: the migratory, oceanic cod and the non- pursuit of mature spawning capelin. It is Sold fresh or frozen in slices, fillets or as whole migratory coastal cod. The coastal cod is a typi- called juvenile cod and forms the basis for the fish. It is also sold lightly salted and smoked cal bottom-dwelling fish, whereas the migra- traditional spring cod fishery. Coastal cod are and as clipfish and . SEASON tory cod is more pelagic. basically equivalent to the cod in the Barents Cod has a mild taste that goes well with Norwegian Arctic cod Of the various stocks of cod in Norwegian Sea, but they are more non-migratory in shal- many different types of garnishes and flavour- (spawning cod/skrei): January to April. waters, the Norwegian Arctic cod (spawning low water. They live in the intertidal zone and ings. Cod flakes easily, so it should not be Spring cod: April to June. cod) is the most important. It spends most of down to depths of approx. 600 metres. divided into very small portions for cooking. Coastal cod: All year round. its life in the Barents Sea, but migrates both The large stock of cod in the Barents Sea is as a juvenile and as a mature spawning cod. growing at a healthy rate, and each year about Nutritional content SIZE The cod’s spawning grounds extend from the 450–500,000 tonnes are harvested from this Cod is a good source of protein and is also rich

Up to 150 cm. coast of Finnmark County all the way down stock. In some other places, the cod stock is not in vitamin B12 and selenium. to the Stad Peninsula in western Norway, but doing well. Farming of cod is on the rise. Fat Carbohydrates Protein IDEAS AND RECIPIES the most important spawning grounds are out 0,3 < 0,1 18 www.seafoodfromnorway.com beyond the Lofoten Islands. All data in g/100 g fresh sample. For more nutritional data, cf. www.nifes.no/sjomatdata.

11 Saithe, Coley

POLLACHIUS VIRENS > SEI > LIEU NOIR > KÖHLER, SEELACHS DID YOU KNOW THAT...

Even in the Stone Age, our Norwegian ancestors appreciated a good feast on Saithe. Saithe is a strong swimmer and very fast. It thrives best in waters with strong currents. The pearly grey flesh is low in fat and rich in protein.

The fish/fishery Saithe is an important commercial species in Nutritional content The saithe stock in Norwegian waters is usu- Norway. Fishing for saithe takes place in coastal Saithe is generally regarded as a good source of

ally divided into two groups, living north and waters and in the far north to the west of the protein, but it is also rich in vitamin B12 and south respectively of 62° N latitude. Both of the North Cape. In the fjords and in the waters off selenium. Selenium is a necessary component stocks have remained at a relatively stable level. the coast of Finnmark County, many saithe in many of the body’s chemical reactions and is Saithe is both a pelagic fish and a bottom- are caught using purse seines. In addition, the also necessary for maintaining the fluid balance dwelling fish, living at depths of between 0 and North Sea and banks to the north of western in the body. 300 metres. It swims in shoals, which can be Finnmark are also good fishing grounds. enormous where there is plenty of food. Fat Carbohydrates Protein Saithe spawn along the coastal banks from Fishing methods 0,3 0,3 17 SEASON the Lofoten Islands and south to the North , Danish seines, purse seine, All year round. Sea. The saithe fry then drift northwards, car- nets, hand lines. All data in g/100 g fresh sample. ried by the coastal currents, and young saithe For more nutritional data, cf. www.nifes.no/sjomatdata. SIZE start to appear in the South and Southwest of Use Up to 120 cm. Norway in the spring, arriving off the coast Sold fresh as fillets or as whole fish or frozen in of Finnmark as late as August. Saithe migrate slices. Saithe can be fried, poached and grilled. IDEAS AND RECIPIES huge distances from their feeding and growing It is well-suited for processing, e.g. as thick, www.seafoodfromnorway.com grounds to their spawning grounds. juicy saithe steaks.

12 Haddock

MELANOGRAMMUS AEGLEFINUS > HYSE > EGLEFIN > SCHELLFISCH DID YOU KNOW THAT...

The Norwegian word for haddock “hyse” is thought to come from the Old Norse word “isa”, meaning burnt or branded. Haddock have two dark spots on their neck, and folklore has it that these marks were made by St Peter. There is even a story that the Devil himself got irritated with a haddock and squeezed it. And when he squeezes, you get burnt!

The fish/fishery Haddock is fished all year, but in the summer, Use Haddock is a bottom-dwelling fish that lives at there is a special haddock fishery off the coast Sold fresh as fillets or whole fish, as frozen depths of between 40 and 300 metres. It’s most of eastern Finnmark using floating long lines. ­fillets or salted and smoked. important spawning grounds are in the North Haddock is also fished all year in the Haddock can be fried and boiled and is Sea, along the edge of the continental shelf off North Sea, where it is caught along with other well-suited for processing as fish cakes, fish Møre og Romsdal County and off Southwest species of food fish. Along the coasts of Møre balls and Norwegian fish pudding. Iceland and the Faeroe Islands. og Romsdal and Trøndelag, haddock is caught Young haddock in the Barents Sea are rela- using long lines and nets in the summer. Nutritional content tively territorial, whereas larger fish undertake The stock of haddock north of 62° N is Haddock is a good source of protein and also

SEASON long migrations. For example, they migrate healthy and is producing year classes that will contains vitamin B12, pyridoxine and selenium. All year round. down along the coast of Northern Norway provide a basis for a good haddock fishery in and the banks off the coast of Troms County the coming years. The haddock stock in the Fat Carbohydrates Protein SIZE (Tromsøflaket) to spawn. North Sea has also been healthy, but several 0,2 < 0,1 12 Up to 110 cm and 19 kg, Haddock is one of the most important weak year classes in recent years have resulted seldom longer than 80 cm. edible fish in Norway. Haddock fishing primar- in more restrictive quotas. All data in g/100 g fresh sample. ily occurs in coastal waters, but in the North, For more nutritional data, cf. www.nifes.no/sjomatdata. IDEAS AND RECIPIES haddock is also caught on the banks in the Fishing methods www.seafoodfromnorway.com eastern parts of the Norwegian economic zone. Danish seines, trawlers, long lines, nets.

13 Greenland Halibut

REINHARDTIUS HIPPOGLOSSOIDES > BLÅKVEITE > FLETAN NOIR > SCHWARTZER HEILBUTT DID YOU KNOW THAT...

Norwegians are fond of seafood and consume a yearly average of 51 kg, but the Japanese consume even more - 64 kg of seafood a year!

The fish/fishery Most of the fishing for Greenland halibut takes usually served with a light sauce and boiled Greenland halibut is an Arctic fish that is not place along the edge of the continental shelf as vegetables. found in water warmer than 4°C. It is similar far north as the island of Prins Karls Forland in to Atlantic halibut, but its blind side is a little the Svalbard archipelago. Nutritional content lighter than its eyed side. The content of omega-3 fatty acids varies sea- The spawning grounds for Greenland hali- The stock has remained at a low level during sonally. Greenland halibut is also a good source but extend along the edge of the continental the last 15 years, but is slowly starting to pick of vitamin D. The body needs vitamin D in SEASON shelf between Vesterålen and Spitsbergen. The up again. Commercial fishing is subject to order to make use of Calcium. Calcium is the All year round – rarely sold fresh in the species reaches sexual maturity at a late age: strict regulations in an attempt to increase the most important component of the bones and summer. the male at 4–5 years of age and the female at Norwegian stock. teeth. 9–10 years of age at the earliest. The growing SIZE grounds are primarily off the coast of Svalbard. Fishing methods: Fat Carbohydrates Protein The male is rarely greater than 0.7 m and As an adult, sexually mature fish, it lives along Bottom trawling, long lines, nets. 13 < 0,1 18 4 kg; the female rarely greater than 1 m the edge of the continental shelf at depths of and 13 kg. 600 to 1200 m, but it can also live in more Use All data in g/100 g fresh sample. ­shallow water. Sold mostly smoked, whole and sliced. Smoked For more nutritional data, cf. www.nifes.no/sjomatdata. IDEAS AND RECIPIES Greenland halibut consumes fish, squid Greenland halibut is best suited for poaching www.seafoodfromnorway.com and crustaceans and is famous for its ability to or dishes baked in the oven. In Norway it is migrate for long distances.

14 Ling

MOLVA MOLVA > LANGE > LINGUE > LENG DID YOU KNOW THAT...

Here in Norway our grandparents were smart – they drank cod-liver oil. Cod-liver oil contains a lot of omega-3 fatty acids and vitamin D. Another important source of vitamin D is sunlight, hence the tradition of only drinking cod-liver oil in months with an “r” in them (i.e. September to April).

The fish/fishery Fishing methods Nutritional content The species was given its Norwegian name, Ground lines, ground nets. Ling is a good source of protein and also Lange, because it has a long, narrow body. ­contains selenium. Ling are found at depths of 60 to 1000 m, but Use are most common at depths of 300 to 400 m. Ling has white, tasty, relatively firm flesh. The Fat Carbohydrates Protein As a rule, only young fish are found in water taste may remind you of cod, and it can be pre- 3 < 0,1 17 ­shallower than 100 m. pared in the same way as cod with good results. In Norway, ling are most plentiful between All data in g/100 g fresh sample. the Stad peninsula in West Norway and the For more nutritional data, cf. www.nifes.no/sjomatdata. Vesterålen archipelago in the North. Young SEASON fish tend to stay in deep waters near the coast. All year round. From there, they migrate out to the spawning grounds in the North Sea and in the area north SIZE of the British Isles. Up to 180 cm. Ling are mostly caught using long lines along the edge of the continental shelf, but ling IDEAS AND RECIPIES have also been caught in deep fjords. www.seafoodfromnorway.com Fishing for ling continues all year, as well as a when fishing for other species.

15 Redfish

SEBASTES SPP. > UER > SEBASTE, CHEVRE > ROTBARSCH, GOLDBARSCH DID YOU KNOW THAT...

In Norway women usually buy seafood at supermarkets and fishmongers, whereas men prefer to make their purchases from a fish van or at the fish market.

The fish/fishery they begin to migrate south to their spawning soy sauce. Salted redfish, on the other hand, There are three species of redfish in Norwegian grounds off the Vesterålen archipelago. The are best suited for poaching with traditional waters. Those that are sold commercially are largest catches of redfish are made by nets and Norwegian garnishes, such as root vegetables usually common redfish (Sebastes marinus) and trawlers in the north of Norway. Secondary and potatoes. rosefish (Sebastes mentella), whereas Norway catches of redfish are made all year in most of redfish (Sebastes viviparus) is too small (max 32 the Norwegian economic zone and in the zone Nutritional content cm) to be sold commercially. around Svalbard. Strict regulations are neces- The fat content in redfish may vary somewhat, Redfish are found along the edge of the sary in order to replenish vulnerable stocks. but it usually amounts to about 1 gram of continental slope at depths of 100 to 500 omega-3 fatty acids per 100 grams of fillet. metres, although individual specimens have Fishing methods Redfish is also a good source of protein. SEASON been caught at depths of up to 900 metres. In Trawler, Danish seine nets, nets. All year around. the Norwegian Sea, redfish are pelagic fish. The Fat Carbohydrates Protein three species have different dispersals, which Use 3 < 0,1 17 SIZE overlap each other. Sold as fresh fillets, and salted whole fish or Up to 1 metre, weight up to 15 kg. Common redfish migrate in the sum- ­fillets. All data in g/100 g fresh sample. mer. Fully matured common redfish have their Fresh fillets can be fried and grilled. For more nutritional data, cf. www.nifes.no/sjomatdata. IDEAS AND RECIPIES ­feeding grounds in the Barents Sea, where they Redfish is also an excellent fish for stir-fry www.seafoodfromnorway.com mate from August to October. In the winter, dishes and goes well with chillies, garlic and

16 Tusk, Cusk

BROSME BROSME > BROSME > BROSME > LUMB DID YOU KNOW THAT...

Just had a baby? Remember to eat seafood while you are breastfeeding. Children are nurtured with omega-3 fatty acids through their mother’s milk, and omega-3 fatty acids are crucial for brain development.

The fish/fishery lines on the banks off Møre og Romsdal and Nutritional content In terms of body shape, tusk slightly resembles Sogn og Fjordane counties. Tusk is a lean fish and a good source of protein.

ling, but it is slightly plumper and has a single, It is also rich in vitamin B12. continuous dorsal fin. Fishing methods In Norway, tusk is common in the deepest Bottom-trawling, ground lines, ground nets. Fat Carbohydrates Protein fjords of the West Coast and along the conti- 0,2 < 0,1 16 nental slope (the edge of the continental shelf). Use It is found at depths of 50 to 1000 metres, but Sold as fresh or frozen fillets or as lightly salted All data in g/100 g fresh sample. is most common at depths of between 200 and fillets. For more nutritional data, cf. www.nifes.no/sjomatdata. 500 metres. The tusk’s main spawning grounds Tusk has firm flesh with a taste that is SEASON are between Scotland, the Faroe Islands and somewhat like lobster, and it is easy to prepare All year round. Iceland. small pieces, which makes it well-suited for In Norway, tusk is caught throughout stir-fries. The flesh is juicy and delicate, and SIZE the year; in the north, mostly along the edge in addition to fried dishes it is ideal for dishes Up to 110 cm, weight up to 15 kg. of the continental shelf up to approx. 72º N. baked in the oven. Lightly salted fillets can be Some tusk is also caught as a bycatch of trawls. poached or served in a range of culinary styles. IDEAS AND RECIPIES Further south, tusk is mainly caught using long www.seafoodfromnorway.com

17 Monkfish, Anglerfish

LOPHIUS PISCATORIUS > BREIFLABB > BAUDROIE COMMUNE > SEETEUFEL DID YOU KNOW THAT...

Pregnant? Then you need even more omega-3. The foetus «steals» omega-3 from its mother in order to get enough fat, e.g. to produce brain cells.

The fish/fishery Fishing methods Nutritional content The monkfish, or anglerfish, can easily be rec- Ground nets, bottom-trawling, ground lines. Monkfish is a good source of protein and ognised by its huge head, which constitutes half ­contains some vitamin A. its entire length. Monkfish are found in tidal Use waters and down to depths of 600 metres, but Sold fresh or frozen, skinned and headless, or Fat Carbohydrates Protein during spawning season in the spring, they may as fillets. 0,1 < 0,1 16 go as deep as 2500 metres. Monkfish generally Monkfish was formerly considered an spawn in the waters to the West of the British undesirable fish, but has become a favourite All data in g/100 g fresh sample. Isles. ­restaurant dish and is now regarded as one of For more nutritional data, cf. www.nifes.no/sjomatdata. In the past, monkfish was only caught as the culinary delicacies of the sea. Its flesh is SEASON a bycatch in Norway, but more recently, com- firm and white and well-suited to both poached Monkfish are sold all year round. mercial fisheries have started targeting monk- and fried dishes. fish. Fishing for monkfish is mainly done along SIZE the coast of the western counties of Møre og Up to 200 cm, weight up to 79 kg. Romsdal and Sogn og Fjordane.

IDEAS AND RECIPIES www.seafoodfromnorway.com

18 Atlantic Halibut

HIPPOGLOSSUS HIPPOGLOSSUS > KVEITE > LE SAINT DES FJORDS DE NORVÈGE > HEILBUTT DID YOU KNOW THAT...

Atlantic halibut features in many Norwegian myths and folktales – and is a fish with many names: the Queen, Fish of the Gods and the Holy Fish. In the old days, Norwegian fishermen were expected to catch an Atlantic Halibut for Christmas dinner – otherwise they would be banished to spend the night before Christmas on the boathouse roof.

The fish/fishery Atlantic halibut using nets, trawl nets, Danish Nutritional content Atlantic halibut is the largest member of flat- seine nets and other fixed equipment is prohib- Atlantic halibut usually contains 1 gram of fish family, with its eyes on its greyish side and ited between 20 December and 31 March. omega-3 fatty acids per 100 grams of fillet and a white blind side. Juveniles are found along the After many years of research and develop- is also a good source of vitamin D. Omega-3 coast of Norway in relatively shallow waters, ment work, the Atlantic halibut has been estab- fatty acids are important for the development whereas full-grown Atlantic halibut usually stay lished as a farmed species. of various cells in the body; and they have a at depths of 300 to 2000 metres. beneficial effect on heart and/or circulatory Atlantic halibut spawn at depths of 300 Fishing methods diseases and immunological defences. to 700 metres in deep hollows in the banks off Long lines, ground nets. The fat content can vary with size and the SEASON the coast or in the fjords. In addition to the part of the fish’s body where it is measured. April to December. coast of Norway, Atlantic halibut also spawn Use Vitamin D is necessary in order for the body to off the Faroe Islands, along the ridge that runs Sold fresh or frozen in slices, in fillets or as be able to utilise calcium to develop and main- SIZE between Greenland, Iceland and Scotland, in whole fish. With greater access to farmed tain bones and teeth. Up to 3 metres. the Denmark Strait, in the Davis Strait and on Atlantic halibut, fresh Atlantic halibut will be Weight up to 300 kg. the banks off Newfoundland. available all year. Atlantic halibut can be pre- Fat Carbohydrates Protein Atlantic halibut is extremely vulnerable to pared in many ways, e.g. fried, poached and 10 < 0,1 16 IDEAS AND RECIPIES overfishing – it is territorial, grows very slowly grilled. It has delicate, white flesh and as “the www.seafoodfromnorway.com and matures late. In addition to minimum size queen of all fish”, is served at banquets and spe- All data in g/100 g fresh sample. limits and net mesh restrictions, fishing for cial occasions in Norway. For more nutritional data, cf. www.nifes.no/sjomatdata.

19 Plaice

PLEURONECTES PLATESSA > RØDSPETTE > PLIE, CARRELET > GOLDBUTT, SCHOLLE DID YOU KNOW THAT...

Women are more likely to eat seafood at home or with friends, whereas men prefer eating seafood in a restaurant or at work.

The fish/fishery Fishing methods Nutritional content Plaice is a flatfish that has its eyes on the right Bottom trawling, Danish seines, ground nets. Plaice contains vitamins A and D. side, and smooth grey or brown skin with numerous characteristic red spots. The species Use Fat Carbohydrates Protein is common in the North Sea from the intertidal Sold fresh as whole fish and fillets or as frozen 1 0,1 13 zone down to depths of 250 metres. fillets. Plaice can be fried, poached and grilled. Plaice is regarded as a territorial species, It can also be breaded, deep-fried and served as All data in g/100 g fresh sample. but when the spawning period approaches, the well-known dish, . For more nutritional data, cf. www.nifes.no/sjomatdata. it may undertake long migrations to particu- SEASON lar spawning grounds. The main spawning July to December. grounds for North Sea plaice are south of Dogger Bank. SIZE 25 to 40 cm. Females can reach a length of 95 cm.

IDEAS AND RECIPIES www.seafoodfromnorway.com

20 Pollack

POLLACHIUS POLLACHIUS > LYR > LIEU JAUNE > POLLACK, STEINKÖHLER DID YOU KNOW THAT...

Pollack can grow up to 130 cm long and generally live at the bottom of the sea. Divers often see Pollack floating motionless in crevices or lying on the sea bed.

The fish/fishery Fishing methods Nutritional content Pollack can be distinguished from its cousin, Nets, trawlers, trolling lines. Pollack is a good source of protein and is also

the Saithe, by its large, prominent lower jaw. rich in vitamin B12 and selenium. Selenium It also has a dark, wavy lateral line, while the Use is a necessary element in many of the body’s saithe has a pale, straight one. The species is Pollack is well-suited to making stuffing. It can chemical reactions, e.g. in the decomposition of pelagic at depths up to 200 m. also be poached and fried and is used in the the so-called “free radicals”. These radicals are In Norway, the number of Pollack varies same dishes as cod and haddock. Pollack can potentially toxic to the cells and can be formed along the South and West coasts. In general, also benefit from marinating before cooking. in the body by ingesting medication, alcohol, Pollack prefer warmer waters and only migrate cigarette smoke, etc. out to deeper waters in the winter. SEASON Pollack are usually caught as a bycatch of Fat Carbohydrates Protein All year round. cod fishing. 0,2 < 0,1 16

SIZE All data in g/100 g fresh sample. Up to 130 cm. For more nutritional data, cf. www.nifes.no/sjomatdata.

IDEAS AND RECIPIES www.seafoodfromnorway.com

21 Wolffish, Catfish

ANARHICHAS SPP. > STEINBIT > LOUP DE MER > KATFISCH DID YOU KNOW THAT...

Wolf-fish skin is one of the most durable materials in the world. Only kangaroo tail leather is more resistant to wear. During the Second World War, Norwegians made shoes and other items out of wolf-fish skin.

The fish/fishery Fishing methods Nutritional content The characteristic powerful jaws and teeth of Bottom-trawling, ground lines, ground nets. Wolf-fish is a good source of vitamins

this species testify to its natural adaptation to A and B12. its diet of sea urchins, mussels, snails and crabs. Use The Atlantic wolf-fish (Anarhichas lupus) Sold as fillets, fresh or frozen. Once regarded Fat Carbohydrates Protein is generally found in rocky areas with seaweed, as an unappealing fish that nobody wanted, 3 0,1 19 and in the spawning period, often all the way wolf-fish has now become a culinary delicacy up to the intertidal zone. Wolf-fish spawn in great demand. Its flesh has a firm consist- All data in g/100 g fresh sample. between November and February at depths of ency, so there are many ways to prepare it in For more nutritional data, cf. www.nifes.no/sjomatdata. 40 to 200 metres. Spawning is earlier in more the kitchen. It can be cut in strips or bite-sized SEASON northerly areas and later in southern climes. portions and stir-fried with vegetables, spices All year round. The spotted catfish or spotted wolf-fish and spicy sauces.­ Wolf-fish can be fried, and (Anarhichas minor) is more commonly found due to its firm consistency, it is easy to handle SIZE in arctic areas. Commercial fishery takes place on a grill. Up to 120 cm. in the Barents Sea and the banks off the north of Norway. Wolf-fish is now also farmed. IDEAS AND RECIPIES www.seafoodfromnorway.com

22 Turbot

PSETTA MAXIMUS > PIGGVAR > TURBOT > STEINBUTT DID YOU KNOW THAT...

The ancient Romans called turbot the “pheasant of the sea” or “water pheasant”­ because they valued it as highly as pheasant.­

The fish/fishery Fishing methods Nutritional content Turbot is a member of the Scophthalmidae Danish seines, bottom-trawling, ground nets. Turbot contains about 1 gramme of omega-3 ­family of flatfish and is almost completely fatty acids per 100 grammes of fillet. ­circular. Turbot has both its eyes on its left Use side and has large, bony knots on its dark eyed Stocks are low in Norwegian waters, so it is Fat Carbohydrates Protein side. It lives in the intertidal zone and down to only rarely found on sale here. 2 0,1 16 depths of approx. 80 metres. Sold fresh in slices, fillets or as whole fish. Turbot is often found partially buried in Turbot flesh is white, firm, delicate and in All data in g/100 g fresh sample. the seabed in sand, gravel, rocks and sediment. great demand. Turbot can be fried, poached For more nutritional data, cf. www.nifes.no/sjomatdata. It is an active predator, and adult turbot live and grilled, and the meat is at its best from SEASON almost exclusively off other fish. September to April. All year round. The best places to fish for turbot in the North Sea are along the banks off the coast of SIZE northern Jutland in Denmark. Much of the tur- Up to 1 metre. bot that is sold in Europe is farmed, mainly in Southern Europe. In Norway, production is low IDEAS AND RECIPIES because turbot requires relatively warm water. www.seafoodfromnorway.com

23 Deep-water Prawns

PANDALUS BOREALIS > REKER > CREVETTE NORDIQUE > TIEFSEE GARNELE DID YOU KNOW THAT...

Deep-water prawns live at depths of up to 800 metres. All prawns are born male and change their sex when they are 2-4 years old. Prawns are a very healthy food: 100 grams of prawns are rich in protein, but contain only 0.7 grams of fat and no cholesterol.

Biologi/fangst prawn fishery in the Barents Sea and up near the pocket of a pitta bread and lunch is ready. Deep-water prawns are found in the fjords, off- Svalbard and Greenland is performed using Care should be taken when re-heating cooked shore banks and in the Arctic regions. The pink large ocean-going trawlers. Deep-water prawns deep-water prawns; it must be done quickly if deep-water prawn is the most common prawn are processed to varying extents, i.e. everything at all. in most catches. from fresh and frozen to onshore processing Deep-water prawns thrive in cold water and direct exports. In the Skagerrak and to Nutritional content and occasionally disappear altogether from a lesser degree in the North Sea, prawns are Deep-water prawns are a good source of vita-

known shrimping fields in the south of Norway caught using small shrimp trawlers. min B12 and are also rich in the fat-soluble if the water temperature gets too high. vitamins A, E and D. Deep-water prawns con- Deep-water prawns start life as a male Fishing methods tain very little fat. SEASON and then, sometime between the age of 2 Trawl nets. All year round. and 4 years, they change sex and become Fat Carbohydrates Protein female. Prawns mate in the autumn, and the Use 0,7 < 0,1 15 SIZE female carries­ the eggs round in her abdomen Sold cooked, either chilled or frozen in their Up to 10–12 cm. throughout the winter. shell, peeled and frozen or preserved in brine. All data in g/100 g fresh sample. Trawling for deep-water prawn is done in Deep-water prawns are eaten by themselves, or For more nutritional data, cf. www.nifes.no/sjomatdata. IDEAS AND RECIPIES the Skagerrak, along the coast of Norway and in various cold and hot dishes. Make a salad www.seafoodfromnorway.com in the fjords using smaller vessels, whereas the with plenty of deep-water prawns, stuff it in

24 Brown Crab, Common Crab

CANCER PAGURUS > KRABBE > TOURTEAU > TASCHENKREBS, KURZSCHWANZ-KREBS DID YOU KNOW THAT...

Crab meat is rich in zinc, which affects testosterone levels in the body. 100 grams of crab meat also contains a lot of selenium: four times your daily need. Selenium ensures that the thyroid gland produces hormones that regulate metabolism.

Biology/catch Fishing methods Nutritional content The brown crab lives along the Norwegian Pots. Brown crab is a good source of vitamins E and

coast as far north as Troms County. It is most B12, selenium and zinc. common at depths up to 50 m. The female crab Use has a broader apron than the male, whereas the Sold live, or cooked and dressed and presented WHITE CRAB CLAW MEAT male has a flatter carapace and larger claws. in the shell, as well as frozen and tinned. Fat Carbohydrates Protein Normally, brown crabs spawn in the Prepared crab is eaten by itself, but it can also 0,8 0,1 20 autumn after they have reached maturity at the be included in special dishes or as a garnish for age of roughly five years. The female crab car- other seafood recipes. Try a sour cream dress- BROWN CRABMEAT SEASON ries the eggs around in her abdominal apron ing with herbs and chillies as a variation from Fat Carbohydrates Protein August to November. throughout the winter until they hatch in the mayonnaise when serving crab by itself. 9,0 0,1 16 summer. The crab larvae are pelagic, i.e. they SIZE swim around in the water for the first 4-6 All data in g/100 g fresh sample. The male brown crab can be up to 30 cm weeks of their lives, before descending to the For more nutritional data, cf. www.nifes.no/sjomatdata. across the carapace, females up to 20 cm. sea floor.

IDEAS AND RECIPIES www.seafoodfromnorway.com

25 Red King Crab

PARALITODES CAMTSCHATICUS > KONGEKRABBE > CRABE ROUGE ROYALE DE NORVÈGE > KAMSCHATKA-KRABBE DID YOU KNOW THAT...

Red King Crabs have five pairs of legs and can weigh up to 20 kilos. Their enormous legs and claws are full of juicy meat, making them a much sought-after delicacy.

Biologi/fangst catch of Red King Crab did not get underway dishes or as special cold dishes. It can be served The Red King Crab is a cold water species that until 1994, initially for research purposes, but by itself in a similar way to other crustaceans. is currently found in both coastal stretches and also from 2002 on a commercial basis. Raw Red King Crab claws can be boiled or at sea in the southern reaches of the Barents The Red King Crab is a valuable resource, served au gratin and can be prepared in various Sea, at depths of 5 to 400 metres, depending on but as a non-native species, great care is taken dishes in a similar way to lobster or crayfish. the season. The Red King Crab feeds on ben- in Norway to prevent it from dispersing to new thic fauna and many kinds of flora, particularly areas. Thus, one of the main objectives of the Nutritional content bristle worms and other small mussels. management of the Red King Crab is to limit The meat of the Red King Crab is a good Russian researchers introduced the Red the stock as much as possible west of 26° E lon- source of protein and contains little fat. SEASON King Crab to the Barents Sea from the Sea of gitude (the North Cape). October to December. Okhotsk on the Pacific Coast of Russia in the Fat Carbohydrates Protein 1960s. Their intention was to increase the value Fishing metods 1 - 13 SIZE base for the population in Murmansk. Since Pots. Up to 8 kg and a carapace length of then, the Red King Crab has dispersed eastward All data in g/100 g fresh sample. 23 cm in Norwegian waters. and westward into the southern Barents Sea Use For more nutritional data, cf. www.nifes.no/sjomatdata. and is probably here to stay. Usually sold cooked, but also frozen raw. Boiled IDEAS AND RECIPIES The Red King Crab is a resource that we Red King Crab claws are regarded by many as www.seafoodfromnorway.com manage jointly with Russia. The Norwegian a delicacy and can be used as a garnish in hot

26 Lobster

HOMARUS GAMMARUS > HUMMER > HOMARD > HUMMER DID YOU KNOW THAT...

True omnivores, lobsters eat just about ­anything they come across. Nails have even been found in lobster stomachs!

Biology/catch We have seen a dramatic drop in the stock of Nutritional content

The lobster is one of the largest crustaceans lobster in Norwegian waters during the last Lobster is rich in vitamin B12 and zinc. Zinc is found in Norwegian waters. However, it grows fifty years, and that is why they are now pro- an important trace element, which is necessary very slowly, roughly 2–3 cm per year, and the tected by conservation orders and minimum for many of the body’s important metabolic females only reach maturity when they are sizes. Lobster may only be caught using lobster functions. For example, there are about 80 about 23 cm long. pots, Attempts are being made to develop lob- zinc-dependent enzymes in the body. Lobsters only thrive in shallow waters, ster farming. Sea ranching and/or stocking with down to depths of 40 metres, with rock or young lobsters raised in captivity are also being Fat Carbohydrates Protein stony beds where they can find plenty of good carried out to bolster local stocks. 1 < 0,1 15 hiding places. SEASON Lobsters spawn in the summer, and the Fishing methods All data in g/100 g fresh sample. October to December. female carries the roe throughout the winter Lobster pots. For more nutritional data, cf. www.nifes.no/sjomatdata. until they hatch in June or July of the follow- SIZE ing year. The larva swim around in the upper Use Up to 50 cm, weight up to 4 kg. waters for about 3-4 weeks or so until, at a Sold alive, cooked, frozen or tinned. Prepared length of 18 mm, they begin to resemble adult lobster is mainly served by itself, but it can also IDEAS AND RECIPIES lobsters and settle down to life on the sea floor. be served as a special cold or hot dish. Served www.seafoodfromnorway.com by itself it is tasty with a well-seasoned dressing instead of the traditional mayonnaise.

27 Blue Mussel

MYTILUS EDULIS > BLÅSKJELL > MOULE COMMUNE > MIESMUSCHEL, PFAHLMUSCHEL DID YOU KNOW THAT...

Blue mussels are rich in iron. 500 grams of blue mussels in their shells provides 30 % of your recommended daily intake, and only 239 calories.

Biology, cultivation and harvesting in a year or two. The shells are gradually­ ­garnishes. The boiled mussels can be served au Blue mussels are found along the entire coast thinned out, harvested and sorted, and the gratin, prepared as special dishes or as a gar- of Norway, often in vast quantities in belts in ­byssus threads are removed by machines nish to other dishes. Blue mussels can also be the tidal waters or a little way out in the fjords. onboard the harvesting vessels or at the landing served raw in the same way as oysters. Blue mussels usually spawn between April and processing plants. and June, depending on their location. The lar- Nutritional content vae remain free-swimming for approximately Catch Blue mussels are a good source of iron, sele-

one month and then attach themselves to a Collecting blue mussels is a popular pastime nium and vitamin B12, and the small amount hard surface – rocks, cliffs, boats and moorings. in Norway, and the shells are often plucked by of fat they contain is the type that is good for SEASON Mussels attach themselves to solid objects by hand and taken home for dinner or cooked your health. Iron is an important component All year round, but usually best from strands (byssus threads) that are secreted from on a bonfire on the beach. In particularly of the haemoglobin in the blood, which has the autumn and winter to early spring. the bottom of the shell, and later they are able rich mussel banks, blue mussels are harvested function of transporting oxygen. to move a little by stretching out new threads. using dredges from boats. Remember to check SIZE Blue mussels are grown on suspension whether the mussels are safe enough to harvest! Fat Carbohydrates Protein Up to 10-15 cm. culture systems: a network of horizontal lines www.matportalen.no. 1 < 0,6 10 suspended in the water from buoys from which IDEAS AND RECIPIES ropes or lines called droppers are hung. The Use All data in g/100 g fresh sample. www.seafoodfromnorway.com larvae, driven by the water, attach themselves to Blue mussels are usually steamed and can For more nutritional data, cf. www.nifes.no/sjomatdata. the droppers and grow into marketable mussels­ be eaten by themselves or with a variety of

28 Great Scallop

PECTEN MAXIMUS > KAMSKJELL > COQUILLE ST. JACQUES > KAMM-MUSCHEL DID YOU KNOW THAT...

The Swedish call king scallops “the pilgrim mussel”, because they make mass exoduses. Divers tell stories of areas where there were no king scallops one day, but that are full of mature scallops the next.

Biology, cultivation and harvesting settle on the sea floor. Scallops are marketable Use The king scallop is the largest of the scallop after four or five years, when they have reached King scallops are sold fresh, frozen au gratin in species found in Norway and are generally a size of 10–12 cm. their shells, frozen without their shells and in simply called scallop. Scallops are found from In Norway, king scallops are primarily brine. They can be eaten raw, lightly steamed, depths of a couple of metres down to several collected by divers. In some countries, scallops fried or au gratin, and they are particularly hundred metres, but occur most frequently are harvested by dredging the seabed, but this appetising when served in their decorative at depths of between 10 and 30 metres. King is rarely an option in Norway as the seabed shells. scallops often live in areas with sandy bottoms, around the coast is not flat. More refined meth- SEASON resting in small hollows with the less-sculp- ods and equipment for harvesting king scallops Nutritional content All year round, but it only has seasonal tured upper shell covered by sand, but they are from the seabed are currently being developed. The king scallop is lean but still has a very high roe, with the season depending on the also found on other types of seabed. Scallops Research is currently underway to develop content of omega-3 fatty acids. geographical region. are hermaphrodites. They carry their eggs in commercial scallop farming. Scallops are a special sac in front of the adductor muscle, hatched artificially in incubators and are nur- Fat Carbohydrates Protein SIZE where the orange part is the egg and the grey- tured in cases in the sea, before being released 1–4 1–2 14–18 Up to 17 cm in diameter. white part is the milt. Scallops spawn in the on the seabed. summer. The larvae swim freely for approxi- All data in g/100 g fresh sample. IDEAS AND RECIPIES mately one month before attaching themselves Fishing methods For more nutritional data, cf. www.nifes.no/sjomatdata. www.seafoodfromnorway.com to a surface. Juvenile scallops remain stationary Dredging, diving. until they reach a size of 10–15 mm, when they

29 Flat Oyster, Common Oyster

OSTREA EDULIS > ØSTERS > HUÎTRE PLATE > AUSTER DID YOU KNOW THAT...

As early as the 16th century, Danish royalty sent their own boats to Norway to obtain flat oysters, which were already famed for their unique quality and were served at grand ban- quets for the monarchs and nobility of Europe.

Biology and cultivation is high enough. The eggs are fertilised inside Use The flat oyster is the only species of oyster that the shell, and the larvae stay there for one week Oysters are usually served raw with a dash of is found naturally in Norway, and it is the most before leaving their mother. They are then lemon juice and Tabasco. Oysters can also be commercially valuable type of oyster in Europe. released as free swimming larvae before attach- heated and served, e.g. on toast as a starter. It is also possible to buy Japanese oysters ing themselves to a substrate for the rest of (Crassostrea gigas), which are narrower, longer their lives. Nutritional content and easier to farm than their European cousins. Traditionally, oysters were cultivated in Oysters are a good source of zinc and have a Until the middle of the nineteenth cen- protected coves heated by the sun, where the high content of other important trace sub- tury, flat oysters were common along the whole parent oysters released larvae into the water stances, such as copper, iron and niacin. In coastline of Norway, and relatively large quan- and the young oysters, known as spat, were combination with small traces of phosphorus, tities were harvested. Since then, the oyster has then gathered using various different devices. these substances are good for our endurance. been on the decline and is now only found Nowadays, oysters are also cultivated under SEASON halfway up the coast, as far north as Trøndelag, slightly more controlled conditions, in hatch- Fat Carbohydrates Protein All year round, but best in autumn, winter in protected coves (poller) that are heated by eries or in a combination of a hatchery and 2 - - and spring. the sun and shallow areas, where the water temperate conditions in which oysters grow reaches a sufficient temperature in the summer. naturally. The shells are cultivated up to a mar- All data in g/100 g fresh sample. IDEAS AND RECIPIES Oysters start building up roe and milt ketable size in cases in the sea or in protected For more nutritional data, cf. www.nifes.no/sjomatdata. www.seafoodfromnorway.com from the spring until they breed in late sum- coves. mer, but they only spawn if the temperature

30 Sea Urchin

ECHINUS ESCULENTUS > KRÅKEBOLLE > OURSIN > SEEIGEL DID YOU KNOW THAT...

Sea urchins move about using their spines as stilts. They are packed full of vitamin A, which acts as a tonic in times of stress and fatigue.

Biology/catch other attached fauna. Propagation occurs in Use Sea urchins are dispersed throughout the early summer. The roe and gonads are edible. They are served Northeastern Atlantic from Portugal to The gonads (reproductive glands) are a raw in the same way as oysters, but they can Northern Norway and Iceland. On the highly prized delicacy in many countries, e.g. also be heated and added directly to a hot sauce Norwegian coast, 7 different species of sea Japan, Great Britain and Portugal. The gonads as a garnish. urchins have been registered, where the Edible taste best before propagation occurs in early Sea Urchin is the most common. This species summer. Nutritional content thrives among algae on hard substrates from There is increasing interest in harvest- Sea urchins are extremely rich in A vitamins. the supratidal zone down to about 40 m. ing sea urchins in Norway, and our sea urchin SEASON The Edible Sea Urchin, also known as the resources are more or less unexploited. Fat Carbohydrates Protein Best in autumn and winter. Common Sea Urchin, is our largest sea urchin. Harvesting sea urchins for feed or direct sale 6 - 11 It has a spherical red and/or pink shell densely could become a new industry for Norwegian SIZE packed with relatively short, violet-tipped coastal communities. All data in g/100 g fresh sample. Rarely larger than 100 mm. The largest spines, of roughly the same length. The spines For more nutritional data, cf. www.nifes.no/sjomatdata. sea urchins are probably 7–8 years old. have white bosses. Catch/harvest The species grazes primarily on larger spe- Harvesting sea urchins is only done by divers IDEAS AND RECIPIES cies of algae, especially kelp, and particularly at present. www.seafoodfromnorway.com those that are overgrown. It also consumes

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