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A Taste of Norway
Lia Berti production. Photo: Mats Gangvik
Gone fishing for flavours Experience the taste of Norway with Bottarga Boreale, the first producer of bottarga, which are salted and dried fish eggs, made from ‘skrei’. Salty and full of flavour, this bottarga has made its way to 14 different countries and several Michelin-star restaurants. By Celina Tran
At the brink of a frozen dawn, as blue lights dance across the sky, fishermen arrive at Kvaløya with the fresh catch of the day. They bring skrei, a hidden gem among Norwegian waters. Skrei is a type of lean, Norwegian cod known for its fresh and clean taste. The word ‘skrei’ means to migrate, which perfectly describes the fish’s journey from the Barents Sea to their spawning grounds in Arctic Norway, where they appear between January and April. 98 |
Issue 142
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May 2022
Despite being a great resource with lots of opportunities, the skrei roe has often been overlooked. That was until Tromsøbased Finn and co-founder of Hrogn AS, Dr Jonas Juselius, who is an avid culinarian, got his hands on some skrei roe sacks and began experimenting. Along with Joakim Wikström and Lia Berti, Juselius set out on an adventure that would eventually become Bottarga Boreale. “Bottarga Boreale wants to bring the taste of Arctic Norway to the interna-
tional stage, while also becoming a catalyst for change on the Norwegian food scene,” says Berti. From the kitchen at home to Michelin restaurants When Juselius began making bottarga, which is a salted, cured fish roe, he produced it in small amounts for friends and
Drying rack by the mountain. Photo: Mats Gangvik
