Norwegian cod-farming company Ode’s farmed Atlantic cod took first place in the World Sushi Cup, which took place recently in Tokyo, Japan, marking the first time that farmed Atlantic cod has featured in the competition.
Ålesund, Norway-based cod-farming company Ode began harvesting fish in November 2022 and, since then, has been steadily increasing the volume of farmed cod being delivered to customers. Ode CEO Ola Kvalheim told SeafoodSource the goal is to double the company’s production annually and expand the presence of farmed cod in the global market.
As part of that push, Ode’s “Norwegian Snow Cod” was validated into the World Sushi Cup – a competition for non-Japanese sushi to determine the world’s best foreign sushi chef. Ode provided cod harvested from its facility at Vorpeneset in Vestnes Municipality, the company said.
International Sushi Knowledge Certification Association President Masayoshi Kazato prepared the product in five different styles during the competition: grilled, simmered, deep-fried, usuzukuri, and sashimi. Chef Vincent Broggi took first place in all three main categories featured in the competition, and some of his entries in the competition featured Ode’s cod.
"Our participation in the World Sushi Cup marked a significant milestone for our Snow Cod,” Ode Sales Manager Cathrin Rabben said. “We were excited to see our cod take center stage in a country that is synonymous with supreme quality and food safety. We were eager to see how the chefs would bring out the best in our product and must say that the amazing results far exceeded our expectations."
Ode told SeafoodSource that because the company’s cod is farm-raised and harvested in strictly controlled environments, it is safe to eat raw. Most cod isn’t suitable for raw consumption due to the presence of parasites or bacteria, but Ode and other farmed cod companies have been working to certify that farmed cod avoids those issues.
Japan’s sushi market has adopted farmed species in the past, with big results for the species. Salmon was originally not used in sushi, as historically, wild-caught salmon in Japan was too full of parasites to be eaten raw. Farmed sushi from Norway spearheaded eating raw salmon in sushi in the 1980s, and now, the popularity of sushi has helped drive growth in overall salmon sales.
Ode said that introducing Atlantic cod into sushi could have a similar impact on the industry, and it could “signal a new era for Atlantic cod on the global stage,” as Japan tends to be a leader in ready-to-eat raw fish trends.
"Japan is known for its refined taste in seafood, and we were confident that our cod, with its firm texture and silky flavor, would be a perfect fit,” Rabben said. “The consistent high quality and year-round availability of pure, fresh cod from controlled harvest environments make it an excellent choice for the Japanese market, where freshness and reliability are paramount."
