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The Sterling Academy provides a complete introduction to the Sterling White Halibut’s way to the table. The fish is the result of scientific developments over many years, and the process has been customized to achieve maximum health and weight. It takes four to five years for the fish to grow, ready to eat.
During a few days’ time together with colleagues, in the proper environment of the halibut, you will learn about fish farming generally, about halibut farming in Norway and about halibut processing.
 The students will gain plenty of professional experience in preparing Sterling White Halibut during the daily kitchen workshops, and will demonstrate the numerous variations possible and the best ways to use Sterling White Halibut.
The kitchen workshops are led by recognized cooks with special competence in preparing fish.
When you leave the Academy, you will be particularly well prepared for giving your guests and customers great culinary treats and the best recommendations on how to use this magnificent raw material.
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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.