Starting this Friday and continuing through to Restaurant Week (November 7-14), we will introduce you to the sponsors behind the Gleaner-sponsored Restaurant Week.

Once again, salt fish from Norway will be the star of several gourmet creations during Restaurant Week, being observed islandwide from November 7-14. The always popular salt fish, a standard-bearer of the Jamaican diet, is extremely versatile, says Eva 'Evita' Myers, owner Evita's Restaurant in Ocho Rios.

To show off its versatility, Evita said that during the Gleaner-sponsored Restaurant Week 2009, she will be incorporating salt fish, coconut milk and fresh herbs in a creation called 'sweet and spicy codfish and coconut mousse sticks'.

Norma's on The Terrace will also be paying tribute to salt fish in a codfish spring roll that she plans to unveil. "I use it for lots of things; it depends on what comes to my head. I've done it with pasta. I've done it with avocado," she said.

Other restaurants that will be unveiling salt-fish dishes during the week include Gimblyn at Alhambra Inn, Guilt Trip, The Reef in Kingston as well as newcomers, Seahorse Grill and Pelican in Montego Bay.

Stephanie Scott credits Norwegian Seafood Export Council's (NSEC) role as a sponsor of the Gleaner-sponsored Restaurant Week for the increasing awareness and use of salt fish in gourmet dishes.

"I'm extremely grateful and happy that as a result of our association with Norge, salt fish has become a signature food. It's no longer just being used in fritters and the traditional ackee and salt fish," Scott said.

Through two workshops and a culinary challenge contest, salt fish from Norway has increased awareness of the protein's versatility, and excited top chefs through the length and breadth of Jamaica.

Legendary chef Dada of Brazil, and Bocuse d'Or winner, Sven Erik Renaa of Norway, have both inspired their Jamaican counterparts in taking this once-lowly ingredient to dizzying new heights.

Svein Wara, branch director of the Norwegian Seafood Export Council, said that the company was delighted to come on board once again as a sponsor of Restaurant Week for the second consecutive year.

"Jamaica is one of the leading users in the world of salt fish from Norway," Wara said. "However, compared with other countries such as Brazil, Portugal and Greece, Jamaicans used to prepare the fish in a limited way. We are delighted that they are now exploring the limitless possibilities of this nutritious product."

"We have the strictest measures for environmental protection and sustainability," added Wara. "Jamaicans can look forward to a steady supply of the highest quality salt fish from the cold, clean, clear waters of Norway."