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'Nothing sweeter than salt fish'

Published:Friday | August 27, 2010 | 12:00 AM
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Norwegian chef Espen Larsen (left), chats with Honorary Consul to Norway Grantley Stephenson and wife Judith at the welcome reception for him and Espen Hanson held at Wyndham Kingston hotel, New Kingston, on Monday.
Espen squared! Norwegian Seafood Export Council's Espen Hanson (left) jokes with countryman Espen Larsen, top chef.
Guilt Trip's Colin Hylton (left) compares notes with Norwegian Espen Larsen.
SSCO boss Stephanie Scott (second left) and PROComm boss Jean Lowrie-Chin welcome Honorary Consul to Norway Grantley Stephenson. In background is Norwegian chef Espen Larsen. - photos by Winston Sill/Freelance Photographer
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Daviot Kelly, Staff Reporter

The Mighty Sparrow penned a calypso song with the line 'Nothing in the world sweeter than salt fish'.

Well, PROComm has taken the profile of the tasty sea dish to new heights with its link with the Norwegian Seafood Export Council, and on Monday, PROComm hosted a cosy, welcome reception for council member Espen Hanson and chef Espen Vesterdal Larsen.

The duo was here so Larsen could compare notes (and maybe a few recipes), with over 40 chefs during three sessions in St Andrew, St Ann and St James. But Monday's mission was to lyme before hitting the road. And what better place to have a lyme with the sociable Scandinavians than at the Wyndham Kingston's poolside.

Larsen, who's been a chef for 18 years, said this was his first time in Jamaica and already he was having a ball. Sipping on Red Stripe (of course), he revealed that he had tried ackee and salt fish (loved it) and some jerk chicken and pork (ditto). He's been a globetrotter, Spain, Cuba and the Emirates among his stops.

The hors d'oeuvres of choice for the evening? salt fish fritters of course!

daviot.kelly@gleanerjm.com