Cod. Pollock. Salmon. Fish we usually eat. Hai, on the other hand, is not very often on the weekly menu in Norwegian homes. Now, however, fishing for turbot in the North-East Atlantic is recommended for the first time since 2009. – Many people have probably heard of turbot, but few are probably aware that it can be eaten, says food enthusiast and author Terje Dørumsgaard. Have you tasted porcupine? Yes, it tastes good Yes, but I didn’t like it No, but I would like to taste No, and I don’t want to eat that either Show result – Very good news The porcupine can live up to 25 years and around 125 centimeters long. It is the most numerous shark species in the North Atlantic and often swims in shoals of hundreds or thousands of individuals. The porcupine has a slightly poisonous spike in front of each of the two dorsal fins. Photo: Fredrik Myhre Before, there was a lot of turbot fishing, also in Norway. This was stopped in 2009 when the shark was protected. All fishing in Norwegian waters is still prohibited, but the International Council for the Exploration of the Sea (ICES) now recommends that fishing be opened in the North-East Atlantic. – We have followed the stock development for a long time. It looks like the stock is better, says Claudia Junge. Junge is a researcher at the Institute of Marine Research and coordinates the population of turbot for ICES. John Millar / John MillarSharks in NorwayWhich types of sharks do we usually find in Norway? Hans Dønnestad / Hans Dønnestad Gray shark The gray shark can be almost two meters long and can be found all along the coast. It is most common in Western Norway. Swims long distances and feeds on fish, squid and crustaceans. Havforskningsinstituttet / HavforskningsinstituttetHåbrann Often called the great white shark’s cousin as it is in the shark family mackerel sharks. Can grow up to three meters long and lives along the entire coast. Feeds on fish such as herring and mackerel. In the past it was used as food fish, but is now protected. Julius Nielsen / Julius NielsenHåkjerringBetween 2 and 7 metres. Thrives in cold water. It is usually found in deep water between 200 and 600 metres. The hornbill can see nothing, but has a good sense of smell. Scientists believe it can live up to 200 years. Irvin Kilde / Irvin KildeSvarthåThe smallest shark in Norway. Hunts in deep waters with its own lighting devices. Found all the way down to a depth of 2,000 metres. Does not grow larger than 30 to 60 centimeters. Arne Nævra / Nævra Arne Spotted red shark Gets up to one meter long. Found along the entire Norwegian coast and lives in shallow water. Likes to sleep all day, but hunts at night. Then it hunts for crustaceans, clams, squid and small fish. Ansgar Lothe / Ansgar LotheHågjelFound along the coast in southern Norway. Grows to almost a meter in length and belongs to the red shark family. It lives on the bottom all the way down to a depth of 1,000 metres. Eats krill, shrimp and other small fish. US National Oceanic and Atmospheric Administration / US National Oceanic and Atmospheric AdministrationKamtann sharkBecomes between 3 and 5 meters long. Most common in Western Norway, but can be found along the coast in southern Norway. Feeds on fish, squid, other sharks and skates. John Millar / John MillarBrugdeGiganten in Norway, can be up to ten meters long. Is highly endangered. Feeds on plankton. Erling Svensen / Erling SvensenPigghåFound along the entire coast, but more commonly in southern Norway and Trøndelag. Was formerly a common food fish especially in England, but since 2009 there has been no fishing. In recent years, they have received better data which gives a better estimation. – This means that we can see very clearly that the stock is on the way up. That is very good news. She says that conservation is the main reason why the stock now appears to have grown considerably. – There has been a long time without fishing which helps the stock. Something has been taken as bycatch, but when the shark is not fished, it has the opportunity to rise again. Very good food fish Author and food enthusiast Terje Dørumsgaard says that he fished for turbot for the first time in the 70s. – I was on an exercise with a naval vessel and we set the line. Then we mostly got tusks and barbs. The crew got tusks and those who wanted got to take home barbs. Then he understood that the porcupine should be eaten. England is famous for fish and chips. But not everyone knows that it is popular to use spiked hå in the court. Photo: Colourbox.com – The meat is initially slightly pink, but turns completely white after processing. It is a wonderful food fish. Dørumsgaard says that the turbot can be compared to halibut, sole or perch considering that the meat is relatively firm. – That is probably why it has been popular in England with fish and chips. Be aware of ammonia Dørumsgaard runs his own food blog where he has described how the fish can be easily used. The so-called belly flap can be cut away and fried, while the rest can be used for classic fish cutlets. Fish cutlets of turbot. Photo: TERJE DØRUMSGAARD - It has been red-listed for many years and probably a lot of knowledge has also been lost since then. In principle, it can be treated like any other common food fish. It is still not certain whether there will be many barbs to be found in Norwegian fish shops. Although the International Marine Research Council recommends fishing, it remains that Norway opens up fishing. Dørumsgaard says that the turbot is also a popular food fish in Germany, Italy and France. Photo: news/Under the surface If it suddenly becomes more difficult to get hold of, Dørumsgaard mentions that potential hungry Norwegians should be aware of two things. The porcupine should be eaten fresh, otherwise it excretes ammonia. If you are not going to eat it completely fresh, it should be put quickly in the fridge, or in the freezer if it is a long time before you are going to eat it. The porcupine has two spikes in front of its dorsal fins that you should be careful with. ALSO READ:
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ICES opens quota fishing for turbot – fantastic food fish – news Nordland
