Chef Rameish Desouza brings Jamaican flavour to Norway’s saltfish showcase
KINGSTON, Jamaica — Jamaican chef Rameish Desouza’s culinary skills were put to the test when he ventured to Ålesund, Norway to take part in the Norwegian Seafood Council’s international saltfish showcase.
Desouza was the youngest among the five chefs who participated in the showcase from key saltfish markets, including Portugal, the Dominican Republic, Brazil, the Democratic Republic of Congo, and Mexico— each bringing their own unique culinary styles and cultural influences to the experience.
At just 23 years old, his participation in the event not only showcased his culinary skills but also his ability to stand out among seasoned professionals in the industry.
“The moment everyone found out I’m 23, everyone was surprised,” Desouza shared. “They thought I was in my late 20s or early 30s, judging by how I carry myself and how focused I am about my career. But it was a good feeling knowing that my talent brought me to cook amongst older chefs.”
Chef Rameish Desouza showcasing his culinary skills during a live cooking session at the Norwegian Seafood Council’s saltfish workshop in Ålesund, Norway. (Contributed Photo)
The trip, which followed a similar experience for Jamaican journalists last year, gave Desouza an immersive look at Norway’s seafood history—from fish factories to fjords. Alongside the scenic backdrops of Geirangerfjorden, the chefs toured a saltfish facility, experienced local dining, visited a Norwegian fisheries museum, and participated in a culinary showcase where each chef presented their saltfish dish.
For Desouza, the plan was simple — cook Jamaica’s beloved ackee and saltfish. But his journey took an unexpected turn when airport security confiscated the canned ackee he was taking to Norway.
“I brought canned ackee in my carry-on bag, and they were thrown away at the checkpoint,” he recalled. “During my layovers in Atlanta and Amsterdam, I searched, hoping to find a replacement, but had no luck. When I arrived in Ålesund, I knew I had to switch gears.”
Faced with a challenge, Desouza improvised, leaning on his creativity and his roots to craft a coconut fried festival with cabbage and saltfish, and a saltfish fritter with added cream cheese. The pivot paid off as his dishes earned some of the most enthusiastic responses from the 50-plus guests.
“Everything turned out perfect in the end; my food got some of the most positive feedback out of all the countries that were represented,” he said. “One woman told me my dish reminded her of her grandmother’s cooking. That meant everything to me.”
Chef Rameish Desouza shares the story and inspiration behind his dish during his presentation at the Norwegian Seafood Council’s saltfish workshop in Ålesund. (Contributed Photo).
Beyond the showcase, he shared that he had the opportunity to delve deeper into Norwegian culture.
“The first thing that surprised me is that in Norway and most other countries, they don’t refer to it as saltfish,” he explained. “There are different types of salted bacalao fish. The salted bacalao distributed to Jamaica is saithe, and we Jamaicans just call it saltfish. But in Norway, it’s referred to as saithe bacalao.”
These cultural insights, along with the hands-on culinary experience, gave Desouza a fresh perspective on both Norwegian culture and how seafood is prepared.
“The way culture shapes the preparation and flavours really opened my eyes,” he said. “Just by tasting the food, I learned different ways of seasoning and flavouring dishes—from how to plate them to the overall presentation. I’ll definitely be incorporating new techniques I learned on this trip into my kitchen.”
Chef Rameish Desouza (right) joins fellow international chefs for a fun moment during their visit to a saltfish production facility in Norway, part of the Norwegian Seafood Council’s cultural and culinary experience. (Contributed Photo).
Though his journey had its challenges, it ended as a learning experience and a reaffirmed commitment to his roots.
“It felt like a dream come true to finally be representing my country,” he said. “From early in my career I’ve always said in my videos, ‘mi do this fi mi country’, and I look forward to doing it again in more cook-offs and events in the future,” he added.
Desouza’s trip to Norway, made possible by the Norwegian Seafood Council through its Saltfish from Norway and Seafood from Norway brands, wasn’t just about food—it was about learning, experimenting and connecting with others over a shared love for culinary traditions. Now that he’s back home, the public can expect even more exciting things to come from his kitchen.
