There’s going to be a leaner and purer fish making its way to supermarkets next month and it’s called the Norwegian Fjord Trout. But at first glance, it’s very easy to mistake it for salmon with its rich orangey-red hues. Luckily I was invited to London for a tasting day at the Good Housekeeping Institute to be educated by Michelin Star chef, Daniel Galmiche on the matter.
Also what makes this fish so interesting to me as a health foodie is the unique way it stores its fat: in its belly as opposed to the flesh. And it doesn’t compromise in its nutritional value either as it’s still full of protein, vitamins and omega oils to add to your family menu. It also has a less fishy taste which is even better for persuading any little ones (or fussy fiancés!).
And because it’s a farmed product offering sustainability, reaching around 4-6kg in three years, it’s comforting to know that each fish swim in 40 metre deep Norwegian fjords, fed from the glacial meltwater, offering a much more delicate flavour on the plate.
While I feasted on yummy canapes, Daniel also showed me the versatility of its subtle nutty tones by pan frying a delicious yet simple hors d’oruvre in minutes, consisting of fjord trout, oil, butter (for a crispy skin), salt, almonds and a garnish of parsley. He also suggested being bold with strong flavours such as citrus, coriander, chives and chervil. I’ve pretty much been planning a crowd pleasing Christmas dinner the moment I left!
Hopefully I can share with you a recipe or two with it very soon as the Norwegian Fjord Trout will be available from selected Tesco fish counters in October, similarly priced to salmon at around £12.50 per kilo.
Tips from Daniel:
- Ask the fishmonger to de-bone it for you as it’s a little bit trickier.
- A delicate enough flavour to carry strong to subtle flavours.
- If you’re substituting salmon for Fjord Trout, cook on a lower temperature due to its lower fat content.
- Portion size approximately 120-140g per person
- Can be salt baked, marinated, pickled and smoked.
Here’s my vlog from the day to see for yourself:
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Disclaimer: I was paid for my time to attend, however all views and opinions are honest.