This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

Cooking fish fillets like this on the BBQ is super simple and fun to do. If you don’t have blue cod, you can use the likes of snapper, terakihi or gurnard.