Maroc - NEWSDAY.CO.TT - A la Une - 13/Sep 07:56

Jamaican chefs partner with Norwegian Seafood Council

Jamaican chefs are on a mission to give saltfish a bold, new spotlight, by proving that it is far more versatile than many people realise. Through a flavourful partnership with the Norwegian Seafood Council (NSC) and its saltfish from Norway brand, chefs Rameish Desouza of Rameish’s Kitchen, Whitney Walcott of Whitney’s Kitchen and Rosemarie Jackson of Cally J’s Kitchen have been challenged to create innovative dishes that surprise, delight, and inspire local audiences. [caption id="attachment_1177962" align="alignnone" width="1024"] Chef Rameish Desouza during a behind-the-scenes tour of a local fishery in Norway, where he saw firsthand the source of premium Norwegian saltfish. -[/caption] A media release said, the campaign is part of NSC’s broader mission to celebrate the deep culinary and cultural connection between Norway and Jamaica through one of the islands' most loved ingredients – saltfish. Over the past year, the council has deepened its presence in Jamaica by hosting a culinary event, A Tasteful Exchange: Norway Meets Jamaica, along with a series of pop-ups across Kingston and Portmore. Desouza also recently travelled to Norway to represent Jamaica in an international saltfish showcase, while Walcott and Jackson have been at the forefront of engaging the local public with their imaginative takes on this traditional staple. Walcott embraced the challenge wholeheartedly, blending Caribbean warmth with global inspiration. “Out of all the saltfish dishes I created for the campaign, the three that stood out the most were the saltfish fried rice with sweet and sour sauce, the saltfish pasta with coconut milk, and the coconut curry saltfish,” she shared. “These dishes took saltfish in unexpected directions that surprised diners while still delivering amazing flavours .” [caption id="attachment_1177967" align="alignnone" width="606"] Chef Rameish Desouza’s alfredo saltfish breadroll, an innovative and decadent creation paired with his Cheesy Saltfish Dipping Sauce. -[/caption] Her creativity didn’t go unnoticed. “The feedback from people who tasted these unique saltfish dishes was overwhelmingly positive,” she said. “The most common reaction was surprise; many said they couldn’t believe it was actually saltfish! Every single dish has been a hit so far.” Desouza also pushed his culinary limits. “My favourite would definitely be the cream cheese and saltfish stuffed naan. Out of my top three, this one stands out in terms of creativity and flavour profile,” he said. Desouza is known for his bold fusion dishes and believes saltfish has untapped potential. “I learned that saltfish is way more versatile than people think. I challenged myself to explore different flavour profiles, and I’m happy with the results.” [caption id="attachment_1177968" align="alignnone" width="1024"] Chef Rameish Desouza’s coconut-fried festival with cabbage and saltfish, and a cream cheese-stuffed saltfish fritter - two dishes he proudly crafted during his trip to Norway for an international saltfish showcase. -[/caption] Chef Jackson shared similar sentiments. “Saltfish stew, this one is my favourite, absolutely!” she exclaimed. For her, the most touching part of the campaign has been seeing her recipes come to life in the hands of others. [caption id="attachment_1177969" align="alignnone" width="524"] Chef Whitney Walcott puts the finishing touches on her flavourful sweet and sour saltfish during the Taste of Norway: Saltfish Delights pop-up event in Portmore last year.  -[/caption] “Just hearing people say, ‘Hey, we’re going to try that recipe,’ or ‘I tried it with the saltfish and it was so good,’ makes me want to do this all over again,” she said. She fondly recalls a visit to the countryside: “One of the guys there lit up a fire and prepared my famous curry saltfish dish just the way I did it online. The smile on his face was everything. From that day until now, everybody in the community makes curry saltfish at least once a week.” [caption id="attachment_1177970" align="alignnone" width="1024"] A close-up of the delectable saltfish pasta in creamy coconut sauce, a dish that delighted diners at the Saltfish from Norway station at the Devon House Seafood Fiesta. -[/caption] Beyond creating new recipes, the chefs found joy in watching others discover new ways to enjoy saltfish. “This campaign truly encouraged innovation,” Whitney explained. “Experimenting with different cuisines and flavour profiles opened my eyes to new possibilities. Saltfish can adapt beautifully to so many types of dishes, from Asian-inspired to creamy pastas.” [caption id="attachment_1177965" align="alignnone" width="768"] Chef Rosemarie Jackson’s saltfish polenta, a simple yet delicious dish.  -[/caption] For Desouza, it’s all about keeping cooking exciting: “Cooking shouldn’t be boring. I made coconut curry saltfish with pumpkin leaf, and my friends and family loved it. You can get creative too.” Jackson summed it up best: “Don’t beat the thing until you try it!” As the Norwegian Seafood Council continues to nurture Jamaica’s saltfish connection, campaigns like this are showing that with a little imagination and a lot of flavour, the possibilities are endless.   The post Jamaican chefs partner with Norwegian Seafood Council appeared first on Trinidad and Tobago Newsday.