Norway Delicacies that you should try

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 its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters. 

Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears Globalization: pastas, pizzas, and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.

Smoked Salmon or Røkt Laks

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.

Stockfish or Tørrfisk

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, which is called "hjell" in Norway. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

Meatballs or Kjøttboller

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, which is called "hjell" in Norway. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

Lamb in Cabbage or Fårikål

Fårikål (pronounced "forrycall") is a traditional Norwegian dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The dish is typically prepared in early autumn.

Bent Cake or Krumkake

Krumkake (Norwegian: [ˈkrʉmˌkɑːkə], meaning bent cake, plural krumkaker) or Krum kaka (/ˈkruːmkɑːkə/) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Like Italian pizzelle, a special decorative two-sided iron griddle, similar to a waffle iron, is traditionally used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings.

Stick Meat or Pinnekjøtt

In Norway, Pinnekjøtt (Norwegian pronunciation: [ˈpɪnːəˌɕœt]), lit: Stick Meat, is a main course dinner dish of lamb or mutton. Pinnekjøtt is a festive dish typical to Western- and Northern Norway, and is rapidly gaining popularity in other regions as well. This dish is largely associated with the celebration of Christmas, served with puréed swede and potatoes, beer and akevitt. 37% of Norwegians say they eat pinnekjøtt for their family Christmas dinner. An ongoing discussion is the use of the Norwegian word "ribbe" as eastern part of Norway use the name "ribbe" for meat of pig ribs, while the western part of Norway use the name "ribbe" on ribs of sheep.

Sausage in Lompe or Pølse med Lompe

A sausage is a food usually made from ground meat, often pork, beef or veal, along with salt, spices and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausages that are sold uncooked are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed.

Sheep Hove or Smalahove

Smalahove (also called smalehovud or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale. Hove is a dialectal form of hovud, meaning head (cf. Hǫfuð), and smale is a word for sheep, so Smalahove literally means sheep head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and is served with mashed rutabaga and potatoes. It is also traditionally served with Akvavit. In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. Originally, smalahove was typically eaten by the poor, but today it is considered a delicacy.

Sautéed reindeer or Finnbiff

Sautéed reindeer (poronkäristys in Finnish, renskav in Swedish, finnbiff in Norwegian, báistebiđus in Sami) is perhaps the best known traditional meal from Lapland, especially in Finland, Sweden and Norway. Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather than only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden.

Aquavit or Akevitt

Akvavit or aquavit (/ˈɑːkwəviːt/; /ˈɑːkvəviːt/; also akevitt in Norwegian) is a flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit gets its distinctive flavour from spices and herbs, and the main spice should (according to the European Union) be caraway or dill. It typically contains 40% alcohol by volume. The EU has established a minimum of 37.5% ABV for akvavit to be named as such.

References

• Wikipedia
• The Culture Trip
• Fjordland Norway
• Ht Norway
• Area Voices
• Gfx Norway
• Blogg Filer
• Baltzersens
• Imgur
• Visit Rovani Emi