Monday, 23 November 2009 14:36

MS-NETTET1For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut.  Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.

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Knowledge investment pays off with precious medals for Ultra
Wednesday, 21 October 2009 00:00

Ultra investerer i sine ansatte. Her på Sterling Academy.The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
works. A hand full of medals in precious metals from the national championships in Ålesund, Norway, speaks for itself.

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Food Chain Ultra with a strong focus on seafood
Wednesday, 21 October 2009 00:00

thumb_Ultra2 - We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.

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Sterling White Halibut is a favourite in restaurants and at dining tables worldwide.

Many people choose this fish for a special occation.

Sterling White Halibut is farmed in the cold, clear, deep fjords of Ryfylke in Norway.

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Top chefs Eivind Hellstrøm and Gunnar Hvarnes partners with Sterling White Halibut

EYVIND HELLSTRØMPresident Bocuse d’Or Norway

GUNNAR HVARNESNorwegian Chef of the Year 2009

Wok Fried Sterling White Halibut
Wok Fried Sterling White Halibut
Asian food is wonderful; here we have a lovely dish with Sterling White Halibut. Serves four, use either jasmine rice or your favorite noodles to go with the halibut.

Serves 4

600 grammes of Sterling White Halibut diced in pieces of 30 grammes, 2 by 2 cm.
Brine solution made of 1 liter of water and 1dl salt
1 chilli pepper, minced
2 table spoons of fresh coriander, finely chopped
1 dl soy sauce
2 tablespoons of sesame seeds
2 dl oil for frying (canola, peanut, corn)
2 dl fish broth or water
A little cornstarch stirred into the water

150 grammes fresh spinach, cleaned and washed
100 fresh bean sprouts
4 celery stalks, cut into strips
1 onion cut in strips
1 carrot, cut in strips
100 grammes of oriental winter radish, cut in strips
4 tablespoons of parsley leaves


Soak the Norwegian White Halibut cubes in the brine solution for 10 minutes, rinse then off, and dry them on a paper towel.

Marinate the halibut cubes in the chilli pepper, coriander, soy sauce and sesame seeds for 2-3 hours.

Pour off the marinade.

The fish is now ready for frying.

Let your wok get really hot.

Pour in a little oil, add the fish and be prepared for some splatter, since there are drops of liquid on the fish.

Let it fry for 2 minutes.

Add the onions and celery.

Fry for about 30 more seconds, and then add the rest of the vegetables, and keep it going for a minute or two more – better to keep the vegetables crispy than overfried.

Add the fish broth, bring to a boil, and thicken with a little corn starch (if you like).

Add soy sauce and, if needed, a little salt to taste.

Serve with boiled jasmine rice or noodles, soy sauce and sweet chilli sauce.