Daviot Kelly, Staff Reporter

Honorary Consul to Norway, Grantley Stephenson, and wife Judith are about to sample the first dishes of the Norwegian saltfish tasting put on by the Norway Seafood Export Council at Lillian's Restaurant at the University of Technology last Sunday. Serving them is Shacarae Bennett, a food and services management student at UTech. - photos by Ricardo Makyn/Staff Photographer

Saltfish; nuttin in di worl' sweeta than saltfish! The words from the infamous song by the Mighty Sparrow couldn't have been far from the minds of those who turned up at the University of Technology's Lillian's Restaurant last Sunday.

The Norwegian Seafood Export Council, along with Wisynco and PRO Communications, hosted a tasting of meals made with Norwegian saltfish. The Seafood Council was formed in 1991, and is always seeking ways to carry that country's tastes to the rest of the world.

Jamaica is a great country for them to do business with as Jamaicans consume about 5,000 tonnes of saltfish a year, with 80 per cent of that coming from the Scandinavian country. The tasting was a chance for a select few to enjoy the distinctive flavour of Norwegian saltfish and to get some healthy protein into their diet at the same time.

The dishes, prepared by chefs Sheila Livingston and Ceretsie Campbell, and served by food and services management students of UTech, were eagerly anticipated. Chef Livingston promised "a most memorable culinary experience," and delivered. She noted that the Norwegian saltfish had a delicate flake which made it very easy to work with. And then without further ado, the waiters appeared with dishes aloft, with the codfish creations fresh from the kitchen.

Interesting combinations

This was more than just saltfish and ackee. Guests were introduced to some interesting combinations like Saltfish Devilled Eggs, Pumpkin Saltfish Pizza and Codfish Citric Cup topped with Sour Cream. Side dishes included plantain, roasted yam and crackers. There were 18 different meals in all but guests were served three or four dishes in one for each tasting. A new drink was mixed specially for the occasion and was christened Lillian's Sunrise. Just add some white wine to Ocean Spray cranberry juice and there you have it.

While guests enjoyed the fare, they were kept entertained by the Harmonizers Mento Band.