4 Fishy Dishes to Try in Norway
Located in the Land of the Midnight Sun, Norway is a country that offers unique experiences.
It’s a place where traditions are represented by rustic wooden churches and folk dances, and where children grow up listening to stories about trolls, fairies and other fabulous creatures. It’s a place sprinkled with waterfalls, fast rivers, majestic mountains and glaciers, crystal clear lakes, fjords and quiet fishing villages. In the northern part, the coast is dotted with houses painted in bright colors, contrasting the sobriety of the mighty fjords and mountains.
Related Topics (Ads):,
And how can we forget about the delicious Norse dishes? Norwegian food will certainly make a great impression on any gourmand. In a country dominated by mountains and forests, the extraordinary Norwegian cuisine is mostly based on – surprise, surprise — fish.
Yes, with its amazing history and stunning geography, Norway amazes every tourist with plenty of fishy delicacies. Its location plays an important role in both traditional and modern Norwegian cuisine. Fish (from the North Sea and the Atlantic Ocean) is a key ingredient in a number of renowned dishes.
And keep in mind that, in a country where the prices are not very affordable overall, fish is an excellent option pocket-wise, too!
Among all the wonderful fish-based dishes I tried during my trips in Norway, here are the ones that impressed me most – and will most certainly amaze you, as well!
1. Røkt Laks (Smoked Salmon)
We all have to say a big ‘thank you’ to the cold temperatures of Norway, as they allow fish to grow slowly and therefore develop a tasty, deep flavor. A superstar traditional dish of the Norwegian diet is the holy Røkt Laks — translated in English as smoked salmon – and it’s usually accompanied by a piquant mustard sauce.
This highly appreciated and delicious specialty was first served as a delicacy in Norway. You’ll find it basically everywhere over the country and, an amazing fact worth mentioning is that it’s still cooked using the Vikings’ traditional methods.
Needless to mention it tastes heavenly, right? We’ll both agree with that as soon as you take your first bite.
This tasty specialty’s main ingredient is usually cod, but you can find it every now and then cooked with pollock or haddock — and all those three variations are delicious!
Tørrfisk (also known as stockfish) is a cold air-dried, unsalted, remarkable fish dish that originates from the northern part of Norway — Lofoten and Vesterålen islands, to be more specific. It’s a yummy, traditional delicacy, dating from the 12th century. An oldie, but a goldie!
If you’re wondering what exactly the cold air-drying method consists of, well, that was my question as well. So I quickly found out that it’s not just any preservation technique, but one of the oldest in the world. Wow!
And, besides that, the tørrfisk also undergoes a fermentation process which is very much like the cheese maturation process. Why’s that?, You may ask. Well, the bacteria able to survive in such cold temperatures have the role of maturing the fish slowly and providing a unique, rich, flavorful taste.
Yes, tørrfisk, you’re a one of a kind fishy dish, and I can’t wait to meet you again!