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 Norwegian cuisine

Norway is a pure region with fisheries, green pastures, small farms, and a modern meat and dairy industry, dominated by beautiful fjords, mountains, and untouched nature. The 200 km long Sognefjord is the spine of Norway, crossing three national parks and surrounded by hundreds of tiny picture-postcard settlements. From the heights of mountains to the depths of majestic fjords, from breathtaking scenery to dynamic urban centres as Oslo, Bergen, Stavanger, Trondheim and Tromsø.

National Geographic Traveler voted the Norwegian fjords the best destination in the world. Whether you choose to explore from the comfort of a boat, by car, or on a hike, you´ll soon discover what the world is talking about.

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. Norway has a long coastline with excellent sea food. So if you visit Norway, you have to taste some of it. The most common fish have traditionally been Cod and Saithe. You should eat the fish not too many hours after it has been caught.

With fresh fish, you can prepare it very simple. Boil it for a few minutes, and serve it with boiled potatoes and melted butter. This is our traditional way of eating this fish. There are of course exeptions to this.

Salmon is better a few days after it is caught, just as with meat. Today salmon is very common, due to all the fish farms around the coast. What was once a luxury has become pretty cheap. (But the wild salmon is better than the farmed fish, and wild salmon is still very expensive.)


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