The biggest consumers of the prized Norwegian stockfish are Italy and, surprisingly, Nigeria. Because this gift of the ultra-clean northern seas and of the ancient traditions of the fishermen of the Lafoten islands has a unique value, that of remaining intact at all latitudes, even in the scorching African climate. And preserving flavors and nutrients without alterations. Is exactly with stockfish and cod (the two different ways of treating cod, one by drying and one by salting) the annual seminar organized by the Norwegian Seafood Council which on Friday 27 September gathered Italian importers and Norwegian exporters in the spectacular setting of the Palladian Villa Godi Malinverni in Lugo di Vicenza to make the point on the trade between Italy and Norway.
A decidedly important event for Norway, so much so that it was present the ambassador to Italy, Margit F.Tveiten and as for the date, it was deliberately set in the celebrations of Bacalà alla vicentina (Sandrigo, 20-30 September), one of the most famous specialties of Italian cuisine and known throughout the world. Some numbers - of those communicated by Nielsen Italia - confirm the great… passion of Italians and in particular of the Venetians and Neapolitans for cod and stockfish. Comes to well 60 million euros for Norwegian fish exports to Italy and of this stockfish alone is worth 45. Italy is the second importing country of cod but in all likelihood it is also the country that has most been able to invent regional recipes that are different from each other, according to the regions, very ancient dishes, for poor but also noble tables, quite substantial and yet - according to the experts- healthy.
ITALIAN CREATIVITY AT THE SERVICE OF STOCKFISH
But since – as he pointed out among others Trym Eidem Gundersen, Italy director of the Norwegian Seafood Council – the changes in tastes and habits of young consumers have affected sales with a drop in quantity for stockfish (but not in value), Norwegian operators have decided to react. And here they organize gastronomic events every year, nominating Ambassadors of stockfish as Moreno Cedroni, speaker at the conference, famous chef of La Madonnina del Pescatore - who has been able to innovate the way of preparing and cooking the specialties of the North Sea. And right during the final dinner too Lorenzo Cogo, chef of the El Coq restaurant in Vicenza, 1 Michelin star, has demonstrated how much creativity can enhance and reinterpret the ancient recipes of humble foods such as cod, stockfish and salted fish to attract even those who don't know them.
At the origin of the recent decline in sales in some markets, there are several reasons that emerged clearly from the seminar. Young consumers, while appreciating a fish product that is a symbol of healthy and high-quality cuisine, are convinced that it is difficult to prepare, requiring a lot of time and particular skills. The chefs involved in the presentations and events of the Norwegian Seafood Council are demonstrating instead that preparing and cooking stockfish and cod with many variations is possible even for those who do not have much time or excellent culinary skills. And with other very unique substantial advantages: exceptionally healthy foods of which nothing is thrown away. Also because packs of ready-made recipes of the finest stockfish are available. With a lot of site for those who want to have recipes, ideas and advice.
