Blanco, fishing salvaje and sustainable on the coast of Norway, Norwegian stoker It is a differential fish, which has very particular characteristics compared to other species. The ideal season has recently started to catch this fantastic fish that stands out for its force, its speed and its great potential in gastronomy. With great relationship price qualityIts flavor is very special, something that motivates its increasing prestige in the seafood market. To who Spain, is increasing its good acceptance by consumers. Here we tell you all the details about this variety of Cod.
Strong currents, strong muscles
Although it may seem like one more fish in the marine heap, there is no similar one that can equal the capabilities of the marine Norwegian stoker. Swim among the strongest currents on the planet, which surround the northern shores of the Arctic Circle. Specifically, it is in the Saltstraumen Strait (Norway) where it develops powerful muscles due to the aquatic conditions in which it has to move and survive. The eddies that originate in the area make these waters impossible for a human being to swim.
This is not the case with this species of fish, one of the few existing that is capable of swimming with agility and speed in that dangerous ocean current. The 400 million cubic meters of water that flow through the narrow channel (between the Norwegian fjord and the great open sea) twice a day produces a huge pressure. Hence the rushing tide is so powerful, not suitable for the weak. The Norwegian stoker it is rather strong to swim against the current, to travel great distances to look for food and also to spawn in suitable places.
This is the Norwegian fireman
Thus developing a powerful muscles, we are talking about a very characteristic fish, which offers a lean meat, light gray in color and with a firm texture. Is juicy and tasty on the palate, thus distinguishing it from other species in its more intense flavor. However, it also differs from other fish by a line that runs along both loins. Of Norwegian stoker Some 300.000 tons are caught in the wild, when the fishermen go out to challenge these unruly tides. The range of these captures goes from City to the peninsula of Kola, in a maritime space that crosses the coast of Norway.
Despite being able to find it during all year for its consumption, now at this time its strong season begins to fish it, always by companies certified with the MSC blue seal. And it is that the sustainability of this fish that feeds on herring, shrimp and swordsmen. Since the year 2018 It can be enjoyed in Spain, since it began to be exported so that Spaniards could buy it in more than two thousand points of sale.
If you are interested in trying it, we anticipate you since its price is quite affordable being a product of the sea and that you can buy it in traditional fishmongers. Besides, of course, the usual food distribution chains or supermarkets. Let's see now what it offers you in gastronomic terms.
Versatility and perfect for Spanish cuisine
It can contribute to your diet what other fish also have, but it should be noted protein, vitamins D and B12, selenium and even iodine. It is a very versatile product that fits perfectly with cooking methods or dishes of Spanish gastronomy. Can be made baked, battered, grilled, steamed and even in delicious stews. You decide how you want to integrate it into your most classic or modern preparations. This white fish is especially ideal to combine with strong flavors, due to its intense flavor so particular.
Their steaks have always been part of the gastronomy of the Nordic country, especially to elaborate the so-called ball (ball or ball in English). It is a kind of meatball prepared with grated potato, onion and Norwegian stoker bits. You can try to replicate this recipe at home easily! Other dishes that are highly recommended with him are the soups and stews, two classics among the dinners of the inhabitants of Norway. You already know that low temperatures reign in those icy lands, so you have to warm up with these delicious delicacies.
However, in barbecues or fried you can also use the Norwegian stoker, "A healthy fish, whose compact and juicy flesh is very tasty." "It makes it fit very well with the Spanish way of cooking," he explains. Bjorn-Erik Stabell, director of the Council of Products of the Norwegian Sea in Spain. Enjoy this delicacy!
