Baked cod with yellow beets
Baked cod with yellow beets, spring cabbage, onion and prawn butter
These Arctic waters are deeply cold and amazingly clean. In this unspoilt environment, the ‘Pandalus borealis’ thrives. The freezing conditions mean that the coldwater prawn matures more slowly than other, more common variants. This results in superior size, a richer taste and a unique texture. Little wonder Norwegians have been fishing this area for centuries.
The coldwater prawn thrives at great depths – up to 1,300 metres. In the Barents Sea, prawns live in cold water, which means that they grow more slowly than further south. This is one of the things that give the coldwater prawn its characteristic taste.
Here are some recipes created to bring out the full flavour of the remarkable coldwater prawn.
Baked cod with yellow beets, spring cabbage, onion and prawn butter
Fresh spring rolls with prawns, avocado, mango and peanut and Hoisin dip
Prawn toast with capelin roe, mayonnaise, cucumber, radish and dill
Celery and curry cream with pineapple, Norwegian coldwater prawns and broccoli
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