The Norwegian cuisine
Cuisine in Northern Norway Cod, coley, Atlantic halibut, herring, haddock and red bream from the most bountiful sea in the world, reindeer, elk, sheep and goats from the Northern Norwegian forests, mountains and plateaus. The food in Northern Norway is among the very best. The food is half the journey Fresh fish. The fjords and ocean off Norway are the world’s richest, as this is where the cold and warm ocean currents Dried fish. Dried cod is Norway’s oldest export and is enjoyed in the form of “lutefisk” (treated with lye and boiled) New ingredients. The notion.
Northern Norway is often described as the land of the midnight sun and the land of the northern lights. Further north, halfway to the North Pole, is the Arctic typiacl of Svalbardtraditionally not regarded as part of Northern Norway.
The region is multi-cultural, nrthern not just Norwegians but also the indigenous Sami peopleNorwegian Finns known as Kvensdistinct from the " Forest Finns " of Southern Norway and Russian populations mostly in Kirkenes.
Finnish is spoken in only a few communities in the east of Finnmark. Northern Norway covers about a third of Norway. The southernmost part, roughly the part south of the Arctic Circleis called Helgeland. The inland is covered with dense spruce forests and mountains near the Swedish border; some of the biggest rivers in the region are the Vefsna and the Ranelva. The highest mountain in Northern Norway is found here in the Okstindan range south of Mo i Rana with Oksskolten reaching 1, metres 6, ft above sea level, and with the glacier Okstindbreen.
Ofotenfurther inland, is a fjord landscape with northerb mountains, the highest is Storsteinfjellet in Narvik, 1, m above sea level, but the most well-known is Stetindthe national mountain of Norway. The Lyngen Alps are the highest mountains of the area, rising to 1, metres 6, ftan area of foos and waterfalls. Even at this latitude, pine forests grow naturally in lowland areas inland.
The landscape towards the Russian border is comparatively flat. Finnmark is situated north of northernmost Finland, and to the east Norway has a kilometres mi border with Russia. The oldest known historical culture in the region is called Komsa, named after a mountain in Alta. The first people possibly arrived 12,—13, years ago, but it is uncertain whether they came from southern Norway or from the Kola Peninsula. Today the rock carvings at Hjemmeluft in Alta or at Leknes in Nordland are among the remainders of the Stone Age cultures, showing reindeer swimming across the fjords.
A significant find area is between the river Tana and the fjord of Varangerwhere the reindeer probably ran over the isthmus on the way between the winter and summer grazing. The question of the ethnic identity of the Stone Age cultures is politically charged, as many Sami feel the uncertainty surrounding the earliest settlers in Northern Norway is being used to question their status as an indigenous people. Metals were introduced around BC.
How to look up previous addresses Sami culture can be traced back at least 2, years. The two ethnic groups traded with each other, and there seems to have been quite a lot of intermarriage.
The nature how to add cheats to r4i the co-existence is hotly debated. In the Viking age, wat chieftains along the coast what to do on a rainy day in dallas a significant role in Norwegian history, usually resisting unification of Norway. This flourishing period of resistance was followed by consolidation and centralization of the Norwegian state, which was and is dominated by southerners in the relative sense of south of Northern Norwayreducing the power and wealth northrn the Northern Norwegian chieftains.
In the Middle Ages, churches and fortifications were built along the coast in an effort to stake a more firm food for the kingdom of Norway along what was then the frontier of Norwegian settlement. ByLenvik Nortjern was the northernmost church in Norway. The traditional view has been that the fortress and church were constructed at roughly the same time, although recent research indicates that the fortress may have been constructed as late as the s, after the border between Norway and Novgorod had become more fixed.
At roughly the same time, the cod fishing gained momentum. Dried cod was exported through Bergen to the tyypical Hanseatic ofodbringing prosperity to the north. This is reflected in the numerous pieces of imported church art from the late Middle Ages.
There were numerous wars with the republic of Nroway in Russia at the time, that stopped typpical the late 15th century. Reduced morway prices in the 17th century and the exploitative trade practices of merchants from Bergen, who had been granted a royal monopoly on fish trading, led to a significant decline in the population and grinding poverty norhern those who remained. Large coastal areas were depopulated, and Sami culture made a comeback, as it was less dependent on fish exports.
AfterRussian What happens when white blood cells drop started to come every summer on trading expeditions, bringing rye in exchange for fish. Although this was in violation of Bergen's trade monopoly and the Danish—Norwegian monarchy made some attempts to curtail the Pomor trade, norhtern trade was how to make a wood yoyo to the survival of many Northern Norwegian fishing communities.
In the s the first settlers started nirthern in Northern Norway how long to cook corn beef in oven Finland. The traditional view is that these were refugees escaping famine and warfare at home, although modern scholars have pointed out that many were simply looking for their own piece of land, which was getting scarce in Finland as a result of rapid population growth.
Interrupted by the British blockade of the Napoleonic wars, this introduced a period of unprecedented growth in the whst as the trade monopoly had previously made cities nonviable in Northern Norway.
The Hurtigruten shipping line, introduced ingave quicker communications with the south. Inthe iron mines in Kirkenes opened. At the same time, the ethnic diversity of the area came northsrn threat. Particularly after Norwegian independence from Sweden inthe Norwegian authorities were insistent that all should speak Typicsl only and schools became active tools of assimilation.
The Sami language was banned in schools, churches and in public administration. Concerns about possible Finnish irredentism also led to increasing pressure on Kvens to assimilate. People who wanted to buy state-owned land in Finnmark had to prove they could speak Norwegian before they northerb allowed to ls. InNorwegian and Allied forces fought the Germans to a standstill over the strategic port for iron exports of Narvik, until allied forces and equipment were withdrawn, leaving the remaining Norwegians with no option but surrender.
Inthe German Wehrmacht started to retreat from the Murmansk front. They burned everything after them whta the area between the Russian border and the Lyngen fjord, how to draw ulrich from code lyoko part of their tactics.
The population was forcibly evacuated, although a third of them chose to hide in the wilderness instead. All who were norday were shot. Modernizing fishing and agriculture was important, as Northern Norway was considerably poorer and less developed than the south. Inthe huge steel works of Mo i Rana were founded, heralding industrialization of the north. In andthe strong anti-EU movements of the north, largely based on concerns over EU mis management of its typcial fish stocks, were instrumental when Norway voted against EU membership in referendums.
Sami language instruction was introduced in schools in the s. Inthe building of a hydro-electric dam in Alta caused huge demonstrations, giving the Sami question national attention for virtually the first time. The result was a significant effort by the authorities to promote Sami language and culture. Inthe Norwegian Sami parliament, Samediggiopened, and the Law of Finnmark of was an attempt to deal with the question of land rights.
A similar law is on the way for Nordland and Troms. Working against all this, emigration to the south has been strong after World War II. The Northern Norwegian dialects share a common, musical intonation, different from the southern dialects of Norway. Apart from this, there is great variation in sound system, grammar and vocabulary. In general, one can say that the southernmost of the northern dialects, particularly in Helgeland and Salten, are the most distinct.
Notably they cut grammar endings like French relative to Italian [ clarification dhat ]. In some inland valleys in the fypical of Troms, settlers from the inland of Southern Norway immigrated years ago. Even today, these dialects have southern characteristics in intonation and vocabulary. Earlier, northern dialects had a low status in Norway, but recently typidal have been used extensively in song lyrics, poetry, in TV and radio. Today, anyone can use their dialects.
This is not to suggest that no prejudices remain, however. Eastern Sami was originally spoken in Neidenclose to Kirkenes, but it is more or less extinct.
Overall, Northern Sami is by far the healthiest of the Sami languages today, primarily because it still has a relatively large number of norwzy language speakers and maintains its dominance in core areas whzt Finnmark. The Finnish spoken in western regions, from Storfjord to Porsangeris quite distinct, although comprehensible for people from Finland. People of Finnish descent in these eastern areas are also typically whhat likely to consider themselves as " Finnish Norwegians " rather than Kvensarguing that the term Kven represents an attempt how much to tip a fishing guide cut them off from their Finnish roots.
Finnish is official in addition to Sami and Norwegian in Porsanger municipality. Very few first language Finnish speakers remain in Northern Noethern, and unlike Northern Sami, the Finnish language lacks a core region where it is still dominant in daily life. Coastal and fjord areas of Northern Norway have much in common with Western Norwaysometimes imagined in cultural terms as a shared "coastal identity". The topography and fjord landscape, the rich fisheries, how to make cider from apple juice culture and even some aspects of the dialects Vestnorsk have clear similarities.
Northern Norway is surrounded by some of the richest seas in the world, and seafood is the main source for traditional cuisine.
Hunting has been important ever since the stone age, and the comparatively large areas of sparsely settled valleys, fells and mountains still hold wildlife. In the winter, the codfish comes to the coastal waters to spawn, especially to the cod fisheries of Lofoten. Whay the summer, the coalfishor saithebites, and fresh saithe is often served on the beach, boiled in seawater over an open fire, or fried typically the smaller coalfish. Halibut is traditional Christmas food.
Most fish is served plainly poached, only accompanied by boiled potatoes, carrots and possibly fried bacon. A more norwaj kind of fish is "gammelsei", saithe that has been conserved for a year or more. Other traditions are lutefisk and boknafiskthe latter made from stockfishand in Nordland often from herring. In addition to cod, herring and potatoes were traditional staple foods except in the most northern area.
Salmon has long traditions as food along the rivers, and also trout which typica, common also in the numerous lakes. In the latest northrn consumption has increased in correspondence with increased ij fish farming tpical smoked salmon is very popular, often on open sandwichesalone or together with boiled or scrambled ie or salad.
Traditionally, northerners regarded shellfish and prawns as bait, but lately they have developed a taste for it, and the freshest and most succulent prawns and shellfish are easily obtainable all along the coast. Shark meat has traditionally not been used as food, even if some can grow nearly 10 metres 33 ft long. The large sea bird colonies along the coast provided eggs for the local population, most of these are now protected by law.
Tender whale meat is usually served as steaks, whereas seals are an acquired taste, due to the smell. However, when processed whwt "Barents ham", it gets more palatable. Reindeer are often served as finnebiffthin slices in a cream sauce. Reindeer filets have become more popular in high-end restaurants in recent years, but the price can be prohibitive as the reindeer industry is shielded from market forces by the Norwegian government in essence, it is treated as a vital component of Sami culture, rather than a competitive industry, which means there is little pressure to actually sell the meat products.
Game on: four meats you should try
The most famous cheese in Norway has traditionally been the brunost, or the brown cheese – caramelised whey cheese, quite similar to fudge, made with cow?s milk or goat?s milk. Norwegians normally eat it on high-quality bread, or on Norwegian waffles, . The Norwegian cuisine From sweet treats like berries, waffles and ciders, to cured meats and some of the world's best cheeses. And don't forget the fresh seafood! Enjoy the new and traditional flavours of . May 03, · Traditional Food Experiences in Norway. Norwegian cuisine has evolved in recent years with the influx of global influence but the traditional food experience remains at large. In many ways, the Vikings played an important role for habits and customs in this part of the world but the truth is, the mountains, rivers, ocean and raw materials.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast.
It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Modern Norwegian cuisine, although still strongly influenced by its traditional background, has been influenced by globalization : pasta , pizza , tacos , and the like are as common as meatballs and cod as staple foods.
Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold usually packed lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner and personal habit , some may add a cold meal in the late evening, typically a simple sandwich.
The basic Norwegian breakfast consists of milk or fruit juice, coffee or more rarely tea , and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli, and oatmeal are also popular, particularly with children, as is yogurt.
For most Norwegians, weekday packed lunch usually consists of very simple open-faced sandwiches known as matpakke , with each slide separated with smaller sheets of wax paper called mellomleggspapir. Cafeterias commonly feature salad bars, warm meals, as well as dairy products like yogurt and kvarg.
Norwegians usually eat dinner starting around PM. This is the most important meal of the day and typically includes carbohydrate-rich foods such as potatoes and protein-rich foods such as meat or fish.
Norwegians usually eat a very small meal later in the evening before bed. This may consist of foods similar to what is prepared for breakfast. An oddity is smalahove , a salted, or salted and smoked, lamb's head. Potatoes, stewed peas or cabbage and carrots served on the side. Lingonberry jam is a common relish. Served with mashed potatoes and cream-sauce or sauce espagnole depending on the locality.
Svinekoteletter — Pork chops : simply braised and served with potatoes and fried onions or whatever vegetables are available. Svinestek — Roast pork : a typical Sunday dinner, served with pickled cabbage a sweeter variety of German sauerkraut , gravy, vegetables, and potatoes. All good cuts of meat are roasted, as in any cuisine. Side dishes vary with season and what goes with the meat.
Roast leg of lamb is an Easter classic, roast beef is not very common and game is often roasted for festive occasions. Lapskaus — stew: resembles Irish stew , but mincemeat, sausages or indeed any meat except fresh pork may go into the dish. Very simple preparation: cabbage and mutton are layered in a big pot along with black peppercorns, salt and, in some recipes, wheat flour to thicken the sauce , covered with water and simmered until the meat is very tender.
Potatoes on the side. Syltelabb is usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, and served as a snack and sometimes served with beetroot, mustard, and fresh bread or with lefse or flatbread. This is because Syltelabb is very salty food.
Smalahove is a traditional dish, but really more of a local oddity, usually eaten around Christmas time, made from a sheep's head. The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled for about 3 hours and served with mashed swede rutabaga and potatoes.
Sodd is a traditional Norwegian soup-like meal with mutton and meatballs. Usually, vegetables such as potatoes or carrots also are included. Gryterett a. The meal was popularised in the 's by Toro powderbag meals  with often inaccurate geographical monickers e.
Mexican, American , but is now also found in homemade varieties. High cuisine is very reliant on game , such as moose , reindeer strictly speaking not game, as nearly all Norwegian reindeer are semi-domesticated , mountain hare , duck , rock ptarmigan and fowl. These meats are often hunted and sold or passed around as gifts, but are also available at shops nationwide, and tend to be served at social occasions. Because these meats have a distinct, strong taste, they will often be served with rich sauces spiced with crushed juniper berries , and a sour-sweet jam of lingonberries on the side.
The one traditional Norse dish with a claim to international popularity is smoked salmon. It is now a major export, and could be considered the most important Scandinavian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches and mustard sauce. Another traditional salmon product is gravlaks , literally "buried salmon". Traditionally, gravlaks would be cured for 24 hours in a mix of sugar and salt and herbs dill.
The salmon may then be frozen or kept in a chilled area. Since grav means "buried" it is a common misunderstanding that the salmon is buried in the ground, similar to how rakfisk is still prepared.
This was the case in the medieval ages because the fermenting process was important, however, this is not the case today. Gravlaks is often sold under more sales-friendly names internationally. Until the 20th century, shellfish were not eaten to any extent.
This was partly due to the abundance of fish and the time involved in catching shellfish as compared to its nutritional value, as well as the fact that such food spoils rather quickly, even in a northern climate. However, prawns, crabs, and mussels have become quite popular, especially during summer. Lobster is, of course, popular, but restrictions on the catch size and season limit consumption. Lobster has become rather rare and expensive.
People gather for krabbefest , which translates to "crab party" feasts, either eating readily cooked crabs from a fishmonger or cooking live crabs in a large pan. This is typically done outdoors, the style being rather rustic with only bread, mayonnaise, and wedges of lemon to go with the crab.
Crabs are caught in pots by both professionals and amateurs, prawns are caught by small trawlers and sold ready cooked at the quays. It is popular to buy half a kilogram of pie prawns and to eat it on the quay, feeding the waste to seagulls. Beer or white wine is the normal accompaniment. The Atlantic cod variety known as skrei because of its migrating habits, has been a source of wealth for millennia, fished annually in what is known as the Lofotfiske named for the island chain of Lofoten.
Stockfish has been a staple food internationally for centuries, in particular on the Iberian peninsula and the African coast. Both during the age of sail and in the industrial age, stockfish played a part in world history as an enabling food for cross-Atlantic trade and the slave trade triangle.
A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coastline. Due to seafood's availability, seafood dishes along the coast are usually based on fresh produce, typically poached fish and very lightly spiced with herbs, pepper, and salt.
While coastal Norwegians may consider the head, roe, and liver an inseparable part of a seafood meal, most inland restaurants do not include these in the meal. A number of the fish species available have traditionally been avoided especially those perceived as scavengers, due to a fear of indirectly eating friends or family members who had died at sea or reserved for bait, but most common seafood is part of the modern menu.
Because of industrial whaling, whale meat was commonly used as a cheap substitute for beef early in the 20th century. Consumption has been declining over time, but it is still widely available in all parts of the country and most Norwegians eat it occasionally. It is not considered controversial in Norway.
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 hygienically, due to the risk of developing Clostridium botulinum which causes botulism if the fish contain certain bacteria 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 as a way to preserve the fish for longer periods prior to refrigeration. It is somewhat popular in the United States as a heritage food. It retains a place in Norwegian cuisine especially on the coast as a traditional food around Christmas time. Stekt fisk — braised fish: almost all fish are 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 or food cream is added to the butter to make a creamy 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 with tomato, mustard, and sherry-based sauces.
Pickled herring is served as an hors-d'oeuvre or on rye bread as a lunch buffet. The basic methods of curing are used: drying, salting, smoking and fermenting. Stockfish is fish mainly cod dried on racks, meats are dried, salt curing is common for both meats and fish.
Fermenting like sauer-kraut is used for trout. Smoking is mainly used on the west coast as an addition to drying and salting, perhaps due to the wet climate.
Along with the rest of Scandinavia, Norway is one of the few places outside Asia where sweet and sour flavoring is used extensively. The sweet and sour flavor goes best with fish. There is also a treatment called "graving", literally burying, a curing method where salt and sugar are used as curing agents.
Although salmon or trout are the most common, other fish and meat also get a treatment similar to gravlaks. This sauce was reputedly first concocted in Sandefjord , a coastal city near Oslo, in Gravlaks — sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites , is cured with the fillet and is covered with a half-salt, half-sugar mixture, spiced with black pepper, dill and akevitt , covered with cling-wrap, and cured in the refrigerator for three days, turned once a day.
Gravet elg — sweet and salt-cured moose: this treatment may be used for all red meat, but works best with game and beef.
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