
A culinary masterpiece
Fish sauce is rich in umami, the fifth basic taste that provides a deep, meaty, and salty flavor. It can help enhance and bring out natural flavors, balancing the taste profile of other ingredients. Our fish sauce is made with high-quality winter-spawning herring from the fjords off the coast of Norway. The fish sauce is a masterpiece of flavors, created with knowledge and passion.
Norway meets Vietnam
The renowned Norwegian culinary virtuoso, Chef Kjartan Skjelde, and the visionary Vietnamese food scientist, Trung Nguyen, unite their expertise to craft the epitome of gastronomic excellence – Jadarr, a high-end Norwegian fish sauce of unparalleled quality.








JADARR is proud to announce that we have reached the finals in Det Norske Måltid 2024, competing in the prestigious category of Best Refined Seafood of the Year! This recognition marks a significant milestone for us, highlighting our dedication to quality, flavor, and the art of fine seafood craftsmanship. We are honored to stand among the best in the industry and are filled with excitement as we approach the final announcement. Our entire team is aiming for victory and eagerly awaits the crowning moment on Friday, April 25. Stay tuned as we take this journey to celebrate excellence in Norwegian cuisine!

Blend 100 g of fresh herbs (chives, tarragon, dill), 200 g of sunflower oil, and 2 tbsp of JADARR fish sauce until smooth. Pour the mixture into a pot and heat until it begins to simmer. Let it simmer for 10 minutes until the oil turns green. Remove from heat, cool, and strain through a coffee filter to separate the oil. Clean the 4 scallops thoroughly and sear them in a hot pan with 4 tbsp of butter. When the scallops are nearly cooked, glaze them with 2 tbsp of JADARR fish sauce for added flavor. Remove the scallops from the pan and set them aside. Add 2 tbsp of cream to the pan and simmer briefly, allowing the flavors to combine. Serve the scallops in a shell, using salt or seaweed to stabilize them on the plate. Drizzle the green herb oil around for presentation and added flavor. Enjoy your refined seafood dish!

Break apart crab claws, reserving the larger pieces for boiling and the remaining parts for the sauce. Melt 100 g of butter, then add chopped fennel and shallots, cooking until softened. Add 2 liters of water and 4 tbsp of JADARR fish sauce, bringing it to a boil. Add the larger crab pieces, adding water if needed to cover the crab. Boil until the crab meat is tender, approximately 10 minutes. Remove the crab and allow it to cool. Once cooled, carefully shell the claws. Use scissors to cut along the sides of each loin. Pull the meat out gently to keep it in large pieces. Remove any cartilage or bone fragments. Chop the remaining fennel, shallots, garlic, red pepper, chili, and tomatoes into coarse pieces. Melt 4 tbsp of butter, add fennel, shallots, and garlic, cook until softened. Add the tomatoes, chili, red pepper, and black peppercorns. Add the remaining crab shells along with 8 dl of cream. Bring the mixture to a boil, then let it simmer for 15-20 minutes, allowing the crab shells to infuse the sauce with flavor. Strain the sauce to remove solids, then season with additional JADARR fish sauce and fresh lime juice to taste. Use an immersion blender to froth the sauce until it becomes airy and light. Arrange the freshly cooked crab loins on a serving plate, and spoon the frothy sauce over the top. Serve the dish warm, garnished as desired, and enjoy this flavorful celebration of Norwegian seafood with a hint of JADARR.

Peel and finely chop 1 shallot and 2 cloves of garlic. Sauté in 2 tablespoons of butter until the onion is translucent. Add 1 tablespoon of vinegar (preferably white wine vinegar) and 1 deciliter of white wine. Let this reduce until about 1 tablespoon of white wine remains. Then pour in 3 deciliters of cream and let it simmer on low heat for 10 minutes. Season with Jadarr. Blend the mixture in a blender or use an immersion blender to froth the sauce before serving to make it airy. Bring the pasta water to a boil with Jadarr and cook the pasta according to the package instructions. Arrange the pasta on top of the cream sauce and finish with a bit of caviar if desired.

In collaboration with Oluf Lorentzen, we are proud to launch Jadarr across Norway, now available in Meny and select specialty stores. This partnership brings our unique fish sauce, crafted with pure, refined flavors from Jæren, to a broader audience, celebrating Norway’s culinary heritage. Jadarr embodies the essence of coastal Norway with every bottle, and we’re excited to share it with food enthusiasts nationwide.

Remove the skin, bones, and cartilage from the salmon and cut it into pieces. Brush the pieces with JADARR and let them marinate for 15 minutes. Place the salmon on a hot charcoal grill over indirect heat. Smoke the fish for 10-20 minutes until the desired internal temperature is reached. Clean and cut 200 grams of trumpet mushrooms and 100 grams of shimeji mushrooms into pieces. Toss the mushrooms in oil and wrap them in aluminum foil, placing the mushroom packet directly on the hot coals. Grill the mushrooms until heated through. Mix together 1 tablespoon of soy sauce, 1 tablespoon of JADARR, and the juice of ½ lemon and fold into the mushrooms after grilling. Combine 1 deciliter (100 ml) of mayonnaise, 1 teaspoon of grated ginger, and 2 tablespoons of JADARR and serve alongside the smoked salmon and grilled mushrooms. Use some of the mushroom marinade as a sauce for the dish.