EU fisheries directors learned about Swedish seafood - and tasted it.
As part of Sweden's EU presidency in 2023, Blue Food invited a group of fisheries directors to lunch during a study visit to SLU's research vessel R/V Svea on June 8. The fisheries directors and their staff were able to sample dishes made from Swedish farmed and wild-caught fish, seaweed, mussels and sole from Blue Food's partners. After lunch, Blue Food was also presented on board the ship.
When the government wanted to showcase what Sweden has to offer, they invited fisheries directors to SLU's state-of-the-art research vessel R/V Svea and asked Blue Food to provide lunch. The event took place in Kapellskär, and in addition to providing lunch, Blue Food had the opportunity to talk about the formation of the center and Blue Food's goal of increasing Swedish production and consumption of sustainable Swedish seafood.
The breadth of Blue Food's partnership meant that ingredients from all corners of seafood Sweden were available. They were cooked by Harry Jordås, who works at Dashi with strong inspiration from Japan, and Stefan Eriksson who runs Brutalisten, whose main rule is that all ingredients are cooked separately, possibly with salt and water.
The lunch consisted of rainbow trout sashimi with soy and mirin; seaweed crisp with red seaweed tartare, soy, mirin, sole mayonnaise and scallions; sea salad with konbu, sea lettuce powder and rice vinegar; smoked mussel cream, green asparagus, onions and herbs; a skewer with buns of herring, sole and mussel and sweet and sour glaze with chili; rice with pickled ginger; a topping of furikake, sugar kelp, dried
sea lettuce, sesame x2 and chili and a radish with sour cream and crumbs. This was accompanied by beer flavored with seaweed and mussel shells.
The raw materials came from Blue Food's parter Marine Taste, Musselbaren, Nordic Seafarm, Pelagic Seafood, Scanfjord and Umlax and also from Smögenbryggarn.