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Published: March 19, 2010
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Nofima, a business research group has reported on the conclusion of a market test involving 32 chefs in France and Sweden.
Each restaurant received a box of fresh, farmed cod, which they could prepare and serve as they wished.
When the completed dishes were ready for serving, they were evaluated by the chefs with respect to freshness, appearance, and other charactoristics.
"This study shows that there is every reason to be satisfied with the quality of farmed cod," says Senior Scientist Jens Řstli at Nofima.
"On a scale from one to seven, where one was extremely poor and seven was extremely good, the farmed cod scored an average of six in France and five in Sweden. The chefs thought it was a very good product."
Participants in the test included both large and small eating establishments, ranging from top-class restaurants with stars in the Michelin Guide through to hotel restaurants, bistros and cafés.
In Sweden, many of the chefs had already tried farmed cod, but in France few had tried it before.
"I got a great first impression. The fish did not smell and the skin colour varied as it should do," said the chef from one of the restaurants with Michelin stars that participated in the test.
Different marketing
The study also shows that there are some major differences in how the French and Swedish restaurants market seafood to their guests.
According to the report, the word farmed ("elevage") rarely appears on French menus, while in Sweden, it is common.
In Sweden, participating eating establishments ranged from Umeĺ in the north to Helsingborg in the south, while in France the emphasis was in the Paris area. Restaurants in Boulogne-sur-Mer, France’s most important fishing harbour, also participated in the test.
A total of 32 restaurants completed the test, 16 in each of the two countries.
Print
EmailNofima, a business research group has reported on the conclusion of a market test involving 32 chefs in France and Sweden.
Each restaurant received a box of fresh, farmed cod, which they could prepare and serve as they wished.
When the completed dishes were ready for serving, they were evaluated by the chefs with respect to freshness, appearance, and other charactoristics.
"This study shows that there is every reason to be satisfied with the quality of farmed cod," says Senior Scientist Jens Řstli at Nofima.
"On a scale from one to seven, where one was extremely poor and seven was extremely good, the farmed cod scored an average of six in France and five in Sweden. The chefs thought it was a very good product."
Participants in the test included both large and small eating establishments, ranging from top-class restaurants with stars in the Michelin Guide through to hotel restaurants, bistros and cafés.
In Sweden, many of the chefs had already tried farmed cod, but in France few had tried it before.
"I got a great first impression. The fish did not smell and the skin colour varied as it should do," said the chef from one of the restaurants with Michelin stars that participated in the test.
Different marketing
The study also shows that there are some major differences in how the French and Swedish restaurants market seafood to their guests.
According to the report, the word farmed ("elevage") rarely appears on French menus, while in Sweden, it is common.
In Sweden, participating eating establishments ranged from Umeĺ in the north to Helsingborg in the south, while in France the emphasis was in the Paris area. Restaurants in Boulogne-sur-Mer, France’s most important fishing harbour, also participated in the test.
A total of 32 restaurants completed the test, 16 in each of the two countries.
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