The good people at the Nordic Food Lab in Copenhagen claim to investigate old and new raw materials and techniques, and develop knowledge and ideas for the Nordic region and the world.
But we would have never dreamed slicing open a hissing cockroach, simmering, sauteing it and serving the hisser for breakfast would qualify. [see video].
Before becoming Nordic Food Lab’s breakfast, the hissing cockroach was fed on split peas, black currants and chamomile.
The Madagascar hissing cockroach, also known simply as “hisser,” is one of the largest species of cockroach, reaching 2 to 3 inches at maturity. They are from the island of Madagascar off the African coast, where they can be found in rotting logs.
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer.
From a house boat in the Copenhagen harbor, the organization explores the building blocks of Nordic cuisine through traditional and modern gastronomies, and shares their results with chefs, academics, industry, and the public.