Nutaaq® Cod and Greenland turbot put to the test by German chefs

At a 3-hour session in the German Seefischkochstudio, 4 professional chefs had a talk about the advantages of frozen fish, packaging and our Nutaaq^® cod and Greenland turbot in particular.

In general frozen fish had positive associations among the chefs, who highlighted the advantages of availability, consistency in quality and the option to offer customers a wider selection.

Working with Nutaaq^®

Nutaaq^® cod performed particularly well with the chefs who chose to grill it or fry it on the pan, where the snow-white meat with absolutely no red blood clots were noted as a major plus. Receiving a whole fillet with skin worked perfectly for the chefs, as the fillet enables them to carve any type of portion they need and cod with skin is well suited for pan-frying, which is the most preferred method for cooking cod in Germany.

The chefs also enhanced the fresh and mild taste as a great feature that makes the cod a crowd pleaser – even for children or beginners within seafood.

Exploring opportunities with Greenland turbot

In Germany, the Greenland turbot is primarily known as a smoked product, whereas the crisp-white filet, known and loved for its versatility and cooking abilities, is an up and coming product.

The Greenland turbot was well received by the chefs, who truly put it to the test in their cooking, where it was served as tartare, steamed and pan-fried. The results were moist, delicious fish dishes, that all delivered excellent taste. The chefs enhanced the pleasing, neutral taste, the beautiful appearance on the plate and the delicious aroma.