Seafood, both fresh and preserved, plays a large role in Norwegian cuisine because of the country's access to open water. Expect to see many braised dishes and stews that include lamb, reindeer and other varieties of wild game.
Gravlax
Significance
Norway's location on the North Atlantic and the prevalence of fjords creates a favorable environment for fishing. It is logical that seafood would comprise a large portion of the traditional diet. Salmon and cod are the most common types.
Geography
Long days and light nights create positive conditions for Norwegian fruits and vegetables, especially the tart yet creamy cloudberry. Strawberries, plums, apples, potatoes and turnips also benefit from the cold climate.
Types
In addition to salted and smoked seafood, expect to see meatballs in brown gravy (kjøttkaker) and wild game. Sheep and reindeer are common domesticated animals because of their hearty disposition.
Traditions
Aquavit, a potato-based spirit, has become Norway's most popular and well-known drink. It is flavored with spices including caraway, fennel, dill and coriander. Sweet and spicy, the liquor is typically served chilled with sandwiches.
Preperations
Food preservation, namely salting and smoking, is a key factor in Norwegian cuisine. The practice is becoming less widespread with the spread of modern refrigeration technology.
Tags: Norwegian cuisine, wild game