Norwegian Lutefisk (Dried Cod in Vinegar)
Cod is a popular ingredient in many traditional Norwegian dishes. After catching the cod under thick layers of ice, people dry them and then pickle them in vinegar. The purpose is to reduce the fishy smell and increase the spicy and sour taste of the sauce.
This dish has a very delicious taste, surely anyone who has tried it once will remember it forever. In particular, pickled cod is often used by Norwegians during Christmas or family gatherings.
Rakfisk (Rotten Fish)
Just hearing the name alone, everyone will surely shake their heads in refusal. However, do not miss this dish because it is a true Norwegian specialty.
Rakfisk (Rotten Fish) is made from salted salmon, then fermented for about 2-3 months until the fish juices are soft. Finally, people clean the rotten fish and eat it with vegetables, beer and potatoes. This is a specialty with a large consumption volume of up to 500 tons per year.
Fårikål lamb
In addition to fish, lamb is also an ingredient that is especially loved by Norwegians. This Fårikål lamb dish is cooked with cabbage and dry pepper to enhance the flavor, creating a delicious taste for diners to enjoy.
Cheese
Norway has two of the most delicious and famous cheeses, gamalost and gjetost. Norwegian cheese is not made from just milk, but this special food is made from yogurt and caramel, giving it a unique flavor.
Grilled Norwegian Salmon
When it comes to Norwegian cuisine, you definitely cannot miss this fragrant grilled salmon dish. Norwegians have a long tradition of fishing and raising salmon, so this dish has long been a famous specialty here.
Dishes made from salmon include: grilled, hot pot, porridge, soup... among which grilled salmon is the most popular. Each fresh fish, mixed with spices and fatty dipping sauce, increases the irresistible appeal of this dish.
Smalahove sheep head
This Smalahove dish is very popular in Norwegian cuisine. Smalahove is also considered a Norwegian specialty because it is always present on the Christmas table of poor people in the west of the country. To prepare this dish, people have to clean the skin and hair on the sheep's head, remove the sheep's brain and then salt it, smoke it or dry it. Next, the sheep's head will be stewed thoroughly for 3 hours with mashed beets and potatoes. Finally, the brain will be fried until golden brown and enjoyed separately.
More specifically, this dish must be eaten in order. First the ears and eyes, then the tongue and eye muscles (the part considered the most delicious in the sheep’s head) – this part is usually given priority to the elderly and honored guests. The remaining parts are eaten later. This is a way of eating that shows respect that you need to remember.
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