An Arctic Open Fire Seafood Experience
- all food prepared over open fire
Tuesday 19th of March The Norwegian Seafood Council gathered close to 80 employees from around the world at the fabulous Skihytta for an arctic open fire seafood experience with Chef Bangkokk and his crew.
Here is the menu and some nice memories from the event.
The Menu
- Grilled freshly baked bread from Raus Bakery in Tromsø with truffle seaweed butter from Lofoten Seaweed Company
- Handmade codfish balls / bolinhos do bacalhau from Chef Bahiana from Brazil (and Bang Gaard).
- Grilled king crab "lollipop" from VAAG Seafood with seaweed sprinkle and lemon.
- Grilled arctic salmon cured in cloudberries with a sourcream topping on traditional Norwegian flatbread.
- Salt-baked halibut from Karls Fish and Seafood served on pastry shells from Raus Bakery with fire-roasted redbeets
- A sustainability soup with food leftovers on a snow crab and cod broth with algae pearls
- Take away dessert: Grilled cinnamon buns and Chef Bangkokk’s own camp fire coffee
Moments
Bangkokk and his crew
For 25 years Bangkokk and crew invited thousands of people into this magical culinary world of arctic open fire cooking. A place where time stands still and the world stretches only as far as the light from the fire.
Tamara Singer
Together with Angelita, Tamara runs Lofoten Seaweed Company. For a decade, they have been harvesting and developing products from seaweed. A true sustainability adventure!
Tamara grew up in New Zealand, where her Japanese mother used seaweed in almost every meal. With a passion for Japanese cuisine and an eye for detail, she recreates the food from her childhood using the fantastic seaweed from her new home in Norway. Married to a sturdy Viking (Erik) with whom she has two lovely children.
Kjell Olav Rugseth
Kjell Olav is an entrepreneur and owner of MS Donna - yet another sustainable food adventure!
The first journey of "M/S Donna" began deep within the Varangerfjord early in 2010, in Nesseby / Unjárga, Finnmark. After brief stops in Vardø and Mehamn, we ended up at Nordkapp where we decided to settle down and become real fishermen with much help from the locals and highly experienced fishermen.
In 2016, I decided to revive MS Donna with all the good things, except fishing - this time from Oslo. Since then, we have delivered top-quality products to some of the world's best restaurants.
Stian "Pekokk" Pedersen
Worked with food and beverages for 15 years. Has been the lojal sous chef of Bangkokk for more than a decade.. Together, they have, among other things, cooked campfire food Nordmarka på langs over three days for 35 of the world's leading tech heads. Solely prepared wedding food (all over open fire) for 80 guests. And created adventurous food experiences since 1852.
Married and father to Nathaniel (and a bunch of dogs).
Sigurd Stubberud
Outdoor enthusiast, people person and wildcard. Loves taking people on adventures and organizing great experiences. Bangkokk's swiss army knife from the viking heritage of Hringariki (Ringerike).
Married to Benedicte. Father of two children, two dogs and a cat.
Chef Bangkokk
Bangkokk is a bearer and ambassador of the nordic culinary traditions reaching back to when we were hunters and gatherers living in harmony with nature - where the fire was the only source of heat in the kitchen. Sustainability is not in his vocabulary - because there is no other way.
Married to Brazilian woman. Father of three. Living on a small farm - in the year 1852.
