Norwegian Cuisine - Fish

Fish

Rakfisk - Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without further cooking. Rakfisk must be prepared and stored very hygienic, due to the risk of developing Clostridium botulinum (which causes Botulism) if the fish contain certain bacterias during the fermentation process.

Torsk - Cod: poached, simply served with boiled potatoes and melted butter. Carrots,fried bacon, roe and cod liver may also accompany the fish. A delicacy which is somewhat popular in Norway is torsketunger; cod's tongue.

Lutefisk - lyed fish: a modern preparation made of stockfish (dried cod or ling) or klippfisk (dried and salted cod) that has been steeped in lye. It was prepared this way because refrigeration was nonexistent and they needed a way to preserve the fish for longer periods. It is somewhat popular in the United States as a heritage food. It retains a place in Norwegian cuisine (especially on the west coast) as a traditional food around Christmas time.

Preparation and accompaniment is as for fresh cod, although beer and aquavit is served on the side.

Stekt fisk - braised fish: almost all fish is braised, but as a rule the larger specimens tend to be poached and the smaller braised. The fish is filleted, dusted with flour, salt and pepper and braised in butter. Potatoes are served on the side, and the butter from the pan used as a sauce.

Fatty fish like herring and brisling are given the same treatment. Popular accompaniments are sliced and fresh-pickled cucumbers and sour cream.

Fiskesuppe - fish soup: A white, milk-based soup with vegetables, usually carrots, onions, potato and various kinds of fish.

Sursild - pickled herring: a variety of pickle-sauces are used, ranging from simple vinegar- sugar-based sauces to tomato, mustard and sherry based sauces. Pickled herring is served as an hors d'oeuvre or on rye bread as a lunch buffet.