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Fishing in Norway is the oldest occupation of the population. For this reason, dishes from fish and seafood form the basis of the Norwegian national cuisine. The traditional food, lutefisk is translated to mean “fish in alkali”. Usually this dish is made from cod. The dried fish is soaked in alkaline solution for three days, and then soaked in water for a couple of days. As a result, the dish appears to “melt in the mouth”. It however has a particularly strong smell. The trademark dish of Norway is considered to be smoked salmon. Also famous are dishes from cod, herring, mackerel, and sardines.
Norwegians prefer lamb or beef for meat dishes. Previously, whale meat was very popular. However, such a delicacy cannot be found in every restaurant today. Various dishes are prepared from mutton. An example of such is “forikol”, which is braised cabbage with lamb. Also popular is “fenalar” (pre-salted sheep’s leg which is then dried and smoked).

The traditional Christmas dish of the Norwegians is the ancient “smalakhove” – a dish from a sheep’s head. Every family in this northern country prepares the dish in its own way. This is done either by baking, salting, frying or drying the meat for the ultimate smalakhove dish. Dishes from potatoes, legumes and various groats are served as garnishing. Porridges with sour cream are also popular in Norway and are included in the menu of most top notch restaurants.
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