Nutrient-packed Norwegian cod and haddock are perfect proteins to explore for quick and easy home-cooking. These lean Arctic fish from our ice-cold, clear waters are simply delicious in any dish. From quick-prep traybakes and one-pot suppers to homemade fish finger sandwiches, there is an ocean of recipes to explore for these wholesome whitefish.
Not only are Norwegian cod and haddock nutritious and responsibly sourced, they are seriously tasty too. But did you know how versatile these healthy fish are? A mild, delicate flavour and tender texture makes our whitefish a fantastic choice to explore cooking with herbs, spices and vegetables – think fragrant chilli, fresh coriander, or aromatic fennel. And how about exploring different cooking techniques – these mighty fish are destined to be baked, coated, barbecued, steamed, or even air-fried.
A natural taste means they can take an array of flavours, such as the fragrant herbs and aromatic spices in Asian or Indian cuisine. These delcious whitefish are also the perfect partner for Spanish and Italian cookery, simply prepared with a blend of herbs and spices, such as basil, rosemary, garlic and smokey paprika, as well as vibrant tomatoes, peppers and olives to highlight the purity of the fish. Norwegian cod also has a proud Nordic heritage and is well suited to traditional preparations such as salted cod.
No matter where in the world you take your inspiration from, how long you have to cook, or how many ingredients you have in your larder to cook with, Norwegian cod and haddock are perfect protein choices for simple and delicious dishes.
Norwegian cod and haddock – high in protein and low in fat – are lean and simply brimming with nutrients. These tasty whitefish certainly pack a punch when it comes to protein, omega-3 fatty acids, and essential vitamins and minerals, including vitamin B12, vitamin D and selenium.
Both the quality and flavour of Norwegian cod and haddock are significantly influenced by the environment, and our nutrient-rich waters offer unique conditions that allow our whitefish to thrive. We don’t talk about ice-cold water just to give the impression of heightened freshness, low temperature water actually leads to a slower growth rate for our fish, allowing them to develop firmer and more tender flesh, making our fish a dream to cook and eat.
Who’s got food envy now? Pop to the shops and try our deliciously simple recipes for Norwegian cod and haddock.
Norwegians have been catching cod since the Stone Age. And ever since the Viking Age, they have exported products made with Norway’s bountiful cod stocks across the world, allowing everyone to explore this versatile fish. While fishing methods and technology have changed significantly over the years, our fishermen’s respect for the fish that sustained Norway for generations has not.
Explore a day in a fisherman’s life at the top of the world
Norway’s longstanding tradition for responsible and sustainable fishing practices ensures that our fish are caught with minimal environmental impact, with quotas carefully decided according to the latest science. After all, it’s no coincidence that Norway was the first country to set up a ministry of fisheries, all the way back in 1946.
We’ve always been in this for the long haul – and still are. So go ahead and cook Norwegian cod and haddock with a conscience as clear as our waters, knowing they are both a responsible and nutritious choice.