Must-try dishes when visiting Norway

Norwegian Lutefisk (Dried cod in vinegar)

Cod is a common ingredient in many famous traditional Norwegian dishes. After being caught from under thick ice, the cod is dried and then pickled in vinegar. The purpose is to reduce the fishy smell and enhance the sour and spicy flavor in the sauce.

This dish has a delicious flavor that anyone who has tried it once will surely remember forever. In particular, cod marinated in vinegar is often served by Norwegians during Christmas or other joyful family gatherings.

Rakfisk (Stinky Fish)

Just hearing the name alone might make anyone shake their head in disbelief. However, don't dismiss this dish just yet, because it's a genuine Norwegian delicacy.

Rakfisk (fermented fish) is made from salted salmon, which is then fermented for about 2-3 months until the fish juices become soft and mushy. Finally, the fermented fish is washed clean and eaten with vegetables, beer, and potatoes. This is a specialty dish with a large consumption volume of up to 500 tons per year.

Lamb Fårikål

Besides fish, lamb is also a particularly favorite ingredient among Norwegians. This lamb dish, Fårikål, is cooked with cabbage and dried peppercorns to enhance the flavor and create an exquisite taste for diners.

Cheese

Norway has two of the most delicious and famous cheeses: gamalost and gjetost. Norwegian cheese isn't just made from plain milk; this special food is made with yogurt and caramel, giving it a unique and unmistakable flavor.

Norwegian grilled salmon

When talking about Norwegian cuisine, you certainly can't overlook this fragrant grilled salmon dish. Norwegians have a long tradition of fishing and farming salmon, so this dish has been a famous specialty of the country for a very long time.

Dishes made from salmon include grilled salmon, hot pot, porridge, and soup... among which grilled salmon is the most popular. Each fresh, delicious fish, combined with spices and rich sauce, further enhances the irresistible appeal of this dish.

Smalahove Sheep Head

Smalahove is a very popular dish in Norwegian cuisine. It's considered a Norwegian delicacy, often found on the Christmas dinner tables of poorer families in the western part of the country. To prepare this dish, the skin and hair of a sheep's head are thoroughly cleaned, and the brain is set aside before being salted, smoked, or dried. Next, the head is simmered for three hours with mashed turnips and potatoes. Finally, the brain is fried until golden brown and served separately.

More specifically, this dish must be eaten in a specific order. First, the ears and eyes, then the tongue and eye muscles (considered the tastiest part of the sheep's head) – this part is usually reserved for the elderly and honored guests. The remaining parts are eaten afterward. This is a respectful way of eating that you should remember.

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