Scan Magazine | Special Theme | A Taste of Norway
Photo: Lyngen Reker AS.
Photo: Johan Wildhagen.
Photo: Marius Fiskum.
Photo: Lyngen Reker AS.
Prawns in northern winds When the wind comes in from the north, it is challenging to be out fishing on the Lyngenfjord. The weather is rough and the winds are cold, but this has not stopped Lyngen Reker AS from fishing for prawns for the last 70 years. By Vilde Holta Røssland
Founded by Bendix Olsen in the early 1950s, Lyngen Reker is one of Norway’s oldest prawn producers. Today, the third generation is running the business, with Karin Olsen in charge. “When my grandfather started the business back in the day, they peeled all the prawns by hand. As the business grew, they started using machines instead of people. Today, we have reverted to the more traditional ways; we hand peel most of our prawns, and only a small amount is peeled by machines,” Olsen says. Lyngen Reker’s production facilities are located way up north in Norway, 52 | Issue 85 | February 2016
surrounded by magnificent sceneries. “Some would claim that our location is too remote, but personally we think that we could not have had a better location, as this is where we get the best prawns,” Olsen says. Fresh prawns come in daily from local fishing boats, as long as the weather allows it, and there is great collaboration between the fishermen and the people working on land, ensuring that the prawns are as good as they can possibly get. “A good prawn should have nice texture, a naturally red colour and a taste that is sweet with just a little hint of salt,”
Olsen says. Late growth in arctic water gives the prawns from Lyngenfjord their characteristic taste. With the shell on, the fresh prawns are easily recognised as their spears are in good condition, and they have a fresh, red colour, which is not the case with prawns that have been frozen. White bread, mayonnaise and a little bit of lemon – the traditional way of serving prawns is popular, but prawns are a delicacy with several options in both warm and cold dishes, including salads and soups. If you are going to use prawns in warm dishes, remember not to let them boil; just heat them carefully in the dish right before serving. For more information, please visit: www.lyngenreker.no