Dundrun, sounds of the rough sea
Norway, Arctic Circle – desolate area, yet awe-inspiring, pristine and plentiful of the finest seafoods.
It is here, where Dundrun fishermen battle daily the harsh weather to harvest produce of the sea, so that you can enjoy the finest of Norway here, in the UAE. All handpicked by divers or caught with line!
Dundrun takes pride in its sustainable fishing practices and commitment to preserving the marine ecosystem. They are distinguished by these special characteristics:
Sustainability
All Dundrun seafood is hand-picked or line caught in small quantities by skilled divers and fishermen. Contrary to mass trawling, no damage is done to environment or seafood.
Supporting the communities
They make sure that divers and fishermen are paid what they deserve. Helping to sustain traditional fishing methods, craft and communities.
Ikejime Treated Fish
Japanese Ikejime method is considered to be the fastest and most humane method of killing fish. It maintains the highest quality of its meat as the fish relaxes, immediately ceasing all motion and muscle movements. This way no lactic acid and ammonia is produced, improving the freshness, colour and taste of the flesh.
Recognized by culinary visionaries
Dundrun's integrity makes them a highly respected seafood supplier trusted by well known restaurants like Noma, Frantzén and Ernst.
Scallops
Nordskot is a tiny Norwegian island of 56 residents in the Arctic Circle producing scallops with a perfect balance of minerality and sweetness, handled carefully to protect their unique microclimate.
Handpicked by carefully chosen divers, that have been instructed to do this following Dundrun’s philosophy - the best for the ocean, and for the scallops. Dundrun believes in sustainable fishing and harvesting, as well as sustainable payments for the fishermen and divers.
The scallops are handpicked from depths between 15 and 30 meters, as this allows nature the potential for good growth recovery. Since the shellfish are hand-picked, those caught are of high quality and vitality and the production is sustainable. There is no damage done to environment or products during the harvesting process.
Dundrun’s scallops are picked right on the arctic circle, and that’s probably the secret - A flavour not found anywhere else, and a texture so satisfying that it will make you smile.
Ikejime Cod, Halibut, Monkfish
Dundrun is the first and only provider and producer of high quality Ikejime-treated fish from the pristine northern Norwegian waters. They work closely with a young crew that wants to make a difference and wants to take part in revolutionising the Norwegian fishery.
The Ikejime method involves swiftly and expertly severing the fish's spinal cord, minimizing stress and preserving the quality of the flesh.
This humane approach not only enhances the flavour and texture of the fish but also aligns with Dundrun's dedication to responsible fishing practices. Rooted in Japanese culture, this meticulous technique ensures the highest quality of seafood for discerning palates.
