There is no doubt that Norwegian farmed cod is a good fish and that’s the conclusion of a market test involving 32 chefs in France and Sweden. Each restaurant received a box of fresh, farmed cod, which they could prepare and serve as they wished. As the dishes were ready for serving the chefs were asked to evaluate the dishes in respect to freshness, odour, appearance, colour, taste, texture and overall impression.
Senior Scientist Jens Østli at Nofima said that this study shows that there is every reason to be satisfied with the quality of farmed cod. He added that the farmed cod scored an average of six in France and five in Sweden. The chefs thought it was a very good product. Participants in this market test included large and small eating establishments alike, ranging from top-class restaurants with stars in the Michelin Guide through to hotel restaurants, bistros and cafés.
The study also shows that there are some major differences in how the French and Swedish restaurants market seafood to their guests. In France, it seems unthinkable to use the word farmed (“elevage”) on the menu, regardless of the product. But it is quite common to use the product’s provenance. In Sweden, the public seem to be aware of the overfishing in the Baltic Sea and therefore demands product information enabling them to avoid endangered seafood products.
