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Sterling White Halibut charming swedish chefs |
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 Why not try to get Swedish people to eat more Sterling White Halibut? Several Swedish chefs were invited to a Sterling Academy with distributor Lerøy and Norwegian Seafood Export Council. This is a unique experience in Hjelmeland, Stavanger. Lasse Kristiansen from the Export Council, contacted 50 restaurants and food businesses in Sweden.
Now 30 Swedish chefs have been to the Sterling Academy and learnt about the fish. –It was not very hard to get them onboard, more knowledge about Sterling White Halibut is attractive, and when they see the programme they come. The challenge is to fit it in to the busy schedule for the chefs, says Kristiansen.
The feedback from the chefs is that they appreciate to see the whole chain from baby halibuts to the big fish ready to be taken into the kitchen. At the Sterling Academy the chefs had to make around 20 different dishes with Sterling White Halibut. |
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For 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.
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
- 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.