Food Blog of the Month: Mrs. Timian // Volcano Fish
Article taken from: Food Bloggers of the Month, Mrs. Thyme
– Do you want me to scrape and clean the fish for you? It is general manager Øyvind Glørstad, at Vulkanfisk, who asks.
– Of course, it is part of the service we provide, he continues when I ask if they charge extra for the filleting job.
I'm standing looking at a well-stocked fish counter at Vulkanfisk. The fish shop in Mathallen that has been around since its inception in 2012. Even though it's Wednesday morning, there are plenty of fresh scallops, large halibut fillets and squid on the counters, in addition to saithe, haddock, salmon, rainbow trout, mussels and herring. Lots of herring. More about the herring later. First, we need to talk a little about Vulkanfisk and the fishing habits of Norwegians.
Who is the person who sells Vulkanfisk, Øyvind Glørstad?
–We have a lot of local customers here. Those who live in the surrounding areas stop by and buy their lunch of the day on their way home from work. They are often here on weekdays. Then we have those who drive in from other places in the city or from the surrounding areas as well, and buy specialties. They often come on weekends and usually know exactly what they want.
– Crayfish, lobster, halibut and monkfish are all popular on the weekends, says Glørstad. And squid! There is always fresh squid on the fish counter at Vulkanfisk, and many people know how to take advantage of it.
– We see that the customers who come to us are curious and interested in food, says Glørstad. – They often know a lot about fish themselves, but they also like to get tips from the employees. And you have to be good at fish to stand behind the fish counter at Vulkanfisk. Everyone here is very good at their profession, says the owner proudly.
Fish consumption has been declining in Norway in recent years? What do you think will be needed to get Norwegians to eat more fish?
The answers to Glørstad come quickly. – Fish must become more accessible. And we must sell it in a form that makes the customer want to prepare it. It must be easy, and we must give away a lot of knowledge about making fish food. The meat industry has been very good at this, while we on the fish front have a long way to go.
Part of Vulkanfisk's success is Vulkan Seafood Bar. Both are owned by Glørstad, and the seafood bar helps ensure a high turnover of the seafood that comes in. Now in April, they are also opening a restaurant on the 2nd floor to accommodate all the inquiries they receive.
The fact that the fish is fresh is an important purchasing argument for the customer. – Some of what is on the counter we get directly from the producer, says Glørstad. When the skrei is caught off Røst, it is filleted and sent directly by plane to us, so that the skrei fillet is ready on the counter here the day after it is taken from the sea. The shrimp comes directly to us from Varanger and we get all the smoked products from Vesterålen. And then of course we have a good wholesaler here in Oslo from whom we receive deliveries every single day.
What do you like best about running Vulkanfisk here in Mathallen?
– It's a really good environment here in Mathallen, Glørstad answers. It's hectic, with lots of life. Especially on the weekends. And we're a good bunch here at Vulkanfisk and Vulkan Sjømatbar. There are 20 employees and I think it's a really good workplace.
– I also really like that we open early in the morning here at the fish counter and stay open until late at night in the Seafood Bar.
Are there any products you are particularly known for?
– We make fantastic fish cakes! We are widely known for them!
I ask if the fish cakes have a secret recipe, to which the boss says they consist of haddock, cream, spices, a little egg and a little bit of potato flour. No frills. Just lots of good fish!
So back to the herring! I grew up crocheting herring in the Trondheimsfjord every late summer. And crispy fried herring was one of the best things I knew. Now I haven't tasted crispy fried herring in many years, so the fishmonger packs up a considerable amount of fresh, filleted herring that I take home with me. The kids have probably never tasted herring before, so I was a little excited to see how it would turn out. And it was a complete success!
– Mrs. Thyme
