Healthy food · Healthy life · Nordic Live · Omega-3 · Seafod · Feb 14, 2022

FIRST-CLASS SEAFOOD

OH MY COD! THE TASTY GIFTS OF THE SEA

Dive into the heart of Norwegian food culture with the North Wild Kitchen cookbook by Nevada Berg.

Around the world, millions of people are regularly enjoying seafood originating from the Norwegian coast. But nothing beats the taste and texture of a fish that has just been caught from the cold and clear waters.

Imagine what they would think, the first Norwegian fish exporters of the 12th century, if they were told how the industry would grow in the years to come. The fishermen of yore started modestly by selling a few dried cod and herring to the English, and had no idea that they had just begun a business adventure that would eventually transform the whole country.

The seafood nation

Today, Norway is the second largest seafood exporter in the world, and the equivalent of 37 million meals fetched from Norwegian waters are consumed worldwide each day. So you might have tasted Norwegian seafood already, without knowing it.

However, to experience our seafood at its finest and freshest, you should visit a Norwegian fish market or a restaurant in one of the coastal towns. At the larger fish markets, you’ll find mussels and scallops, crayfish and crabs in addition to different types of fish.

Further north, you can taste local specialities such as king crab or smoked Arctic char. Or even better – catch your own meal. The “skrei” (spawning cod), for instance, tastes best during winter, when many travellers go to the north to experience the northern lights. Travel to Lofoten in March, and you can experience the World Championship in cod fishing. A massively popular event that is open to all, despite its formal-sounding name.

Ninety percent of all Norwegians live along the coastline, which, if you could stretch it out, would be longer than the equator. The clear and cold waters allow fish, mussels and shellfish to grow more slowly, and the cold air preserves the freshness of the catch

Served your way

Traditional seafood meals include the famous smoked salmon, smoked trout, and gravlax. “Tørrfisk” (stockfish) was Norway’s largest export article for many years and is still a source of pride in the northern areas, especially Lofoten. “Rakfisk” (fermented trout) is another traditional dish for the brave, as is “mølje” – cod served with liver and roe – in Northern Norway. Other kinds of seafood are more closely associated with the south of Norway, such as shrimp, crab, and mussels.