Cod caught off the coast of Hvaler, deep in the waters of the Oslofjord, has been named as best sea raw ingredient of the year at Det Norske Måltid 2010, an annual competition aiming to find, and reward, the best Norwegian products and ingredients nationwide. The jury at the Norwegian Gastronomic Institute in Stavanger, led by former Bocuse d’Or winner Bent Stiansen, were impressed with the deep water cod, which is typically caught at depths of 300-400m, because of two distinctive characteristics: its firm texture (the fish swims in strong currents) and its marked crustacean taste (it feeds on prawns).

Want to try the deep-water cod for yourself? Order direct from the producer – Fjordfisk AS, Utgårdskilen, Hvaler. www.fjordfisk.no (Norwegian only)

For Østfold products nominated last year see www.elusivemoose.eu/2009/12/top-5-%c3%b8stfold-producers/