NORWEGIAN salmon is said to be among the best in the world and it is farmed in an ethical and sustainable manner.
The strictly-regulated salmon are raised in the cold, clear waters of Norway and looked after by vets.
Each year, about 14,000 export-ready Norwegian salmon are inspected by the independent National Institute for Nutrition and Seafood (Nifes).
Based on reports, no residues of prohibited medication or illegal foreign substance was ever found.
These were among the details shared with guests at the Norwegian Seafood Gala Dinner 2018 at Mandarin Oriental Kuala Lumpur.
Over 700 guests were treated to the finest seafood from Norway in conjunction with the 50th anniversary of bilateral relations between Norway and Malaysia.
The event was hosted by Norway ambassador to Malaysia Gunn Jorid Roset and the guest of honor was Foreign Minister Datuk Saifuddin Abdullah.
Saifuddin said the Malaysian government would like to emulate some of Norway’s success stories here. “Norway has the fourth highest per capita income, and more importantly, the highest inequality adjusted rate.
“Norway also scores among the highest in the world’s happiness index. The country also has a high democracy index and among the lowest crime rate.
“Integrity, democracy and happiness are some of the elements of the new Malaysia too,” said Saifuddin.
The Norwegian Seafood Gala Dinner has been a yearly affair for the past 25 years in Kuala Lumpur where each year the chefs cook up a storm, and this year was no different.
The highlight of the night was the dishes served, mostly centered around fresh, air-flown Norwegian seafood.
It was a collaboration between chefs from Norway and Malaysia who showcased their culinary talents, skills and culture and presented a spectacular feast for guests.
The event’s head chef and main food coordinator Frank Naesheim produced a smorgasboard of Western and Eastern seafood dishes.
Naesheim is the chief executive officer of Snorre Food Pte Ltd in Singapore. He brought along several guest chefs to lead the live cooking stations, which were a hit among guests at the event.
My personal favourite was the Pan-fried Langoustine with Celery in a light langoustine soup by chef Geir Skeie.
The soup had a perfect balance in flavour and was not loaded with too many ingredients. Soft bits of gently pan-fried langoustine gave the dish texture. Many who fancied this soup went for seconds.
Skeie also prepared a raw salmon salad using apple and fennel.
Chef Anderson Ho prepared cold water shrimp with ebiko cream and squid ink sago crisp.
Chef Markus Dybwad put together Varanger king crab with red cabbage, chipotle mayo and pickled jalapenos.
He also paired sterling white halibut with cucumber, black olives, feta cheese, basil leaf and Norwegian mackerel escabeche with anchovies cream.
Escabeche is usually meat or fish dishes centred around Mediterranean or Latin American cuisine marinated or cooked in vinegar or spices.
Chef Kenneth Loke prepared smoked Norwegian mackerel mousse with horseradish, and raw sweet snap peas.
The pan-seared Norwegian Fjord trout with cep mushroom brown butter, crispy bulgur, capers and pickled cucumber were also prepared by him.
The main dishes comprised Western, Chinese, Malay, Thai and Indian dishes.
The Indian dishes included Hydrabadi Jhinga Briyani cooked with prawns and Wolfish Masala and Kashmiri salmon tikka masala.