Storing Salt Fish

The Norwegian Seafood Export Council recently hosted a series of workshops for Jamaican chefs at three locations in the island. They made stops in St Andrew, St Ann and St James, and Chef of the Year, Sven Erik Renaa, shared his expertise. He also left a few useful tips for storing salt fish at the Seafood Culinary Adventure held when he visited the Runaway Bay Heart Training Institute.

Keep the salt fish cool and dry. It does not like humidity.

Don't pack the fish in plastic: this synthetic material can turn the salt fish wet and soggy. At high storing temperatures, the fish will change colour from the more white and delicate to red/orange, losing the flavour.

In a worst-case scenario, the salt fish can become rancid. Freezing is an alternative. The recommendations for storing temperature are:

• semi-dry salt fish keeps best at four degrees Celsius.

• dry and extra-dry salt fish keeps best between four and seven degrees Celsius.

Other than being the most critical factor for the quality and durability of the product, maintaining an unbroken cooling chain guarantees to the customer that he or she will get a completely fresh product.

Freezing and thawing

Thaw salt fish in the fridge and not out on the bench or in water. Studies show that freezing prolongs the products life, but the process also can make the fish lose some of its water and become a little dry.

Nutritional values

Since the Norwegian salt fish is a natural product and only salted, the nutritional values are intact. Salt fish is, therefore, a healthy source of protein, rich in vitamin B, iron and calcium.

Renowned Norwegian Chef Sven Erik Renaa (right) takes a moment to observe the fantastic mango and salt fish cappuccino with jerk pumpkin seeds on bruchetta with yogurt creation by Chefs Ravi Anne (left) and Hans Heusinkveld from Half Moon Hotel.

Chef Renaa presents his dish of Norwegian salt fish with stewed vegetables in browned butter sauce.

Created by participating chef Khalil Campbell from Grand Lido Braco, this salt fish benedict with grilled mush-room, scotch bonnet and hollandaise was surely a heavenly bite.