Norwegian Seafood: From Boat to Plate, a Culinary Journey

With the world’s second-longest coastline, it’s no wonder that Norwegian culture and seafood go hand in hand. The pristine Norwegian waters have contributed to a rich tradition in fishing, ensuring food on the table for many generations. Although the fishing industry has evolved since the Viking Age, it remains as central today as it was in the past. Let’s take a closer look at how fishing has shaped Norwegian culture over the centuries.

Business within Norwegian Seafood

One notable change in today’s fishing industry compared to the past is its global significance. In 2022, Norway, despite its small size, exported over 2.9 million tons of seafood valued at 151.4 billion Norwegian kroner. Salmon is the primary export fish, and countries like Poland, France, and the USA are major importers of Norwegian fish. China is the only country globally with a larger seafood industry than Norway, making it one of the most significant industries in the country. The fishing industry is one of the reasons Norway is one of the world’s wealthiest nations, with oil, gas, and fisheries being the three main industries, showcasing the country’s abundance of natural resources.

Diverse Seafood Selection

In addition to being a vital industry, Norway boasts a rich variety of seafood. The geographical diversity from north to south allows for a wide range of seafood, including wild-caught and aquaculture products along the coast. Popular species include salmon, cod, haddock, trout, skrei (migratory cod), shrimp, and crab. Norway also exports a significant quantity of salted fish, dried fish, and stockfish.

Sustainable Seafood

Norway is committed to sustainable fishing and aquaculture practices. The World Wildlife Fund (WWF) has established two global certification schemes, ASC and MSC, which Norway adheres to. If you see these certifications on fish or seafood in stores, you can be assured that salmon and trout farming is environmentally sustainable. These certifications are awarded to fisheries ensuring an adequate fish population in the ocean, contributing to the health and productivity of marine ecosystems both now and in the future.

In Norwegian salmon farming, there has been a development towards more sustainable feed. Previously, fish were primarily fed with soy, but Norwegian researchers have introduced feeds with ingredients such as insect meal and microalgae. Others have created meal from mussels to provide nutrition to salmon. Although these alternatives are still produced on a small scale, they have the potential to be scaled up to preserve the environment and ensure the cultivation of healthy salmon. Many Norwegian fisheries also install solar panels on their facilities for renewable energy.

The Fish’s Journey from the Sea to the Plate

Many restaurants in Norway provide detailed information on how fish makes its journey from the sea to the plate. Strict standards are set to offer guests the best seafood, a resource that Norway has in abundance. As the majority of Norway’s population resides along the coast, obtaining seafood directly from fishing boats is straightforward. These are delivered to fish markets, fresh produce sections, or directly to restaurants. If the fish needs to travel further inland, it’s common practice to freeze it immediately after catching to ensure fresh quality upon arrival at its destination.

Regarding fish farming, the process is somewhat similar. Eggs are placed in containers with freshwater, where they remain for about two months. The result is fry, which also live in freshwater. After 8-15 months, small salmon weighing no more than 60-100 grams are moved to saltwater, where they live for one to two years before being ready for slaughter. Salmon weighs 4-6 kilograms when ready for processing. At the slaughterhouse, they are euthanized, cleaned, and washed before being placed on ice. They then find their way to restaurants, stores, fish markets, or international exports.

Culinary Delicacies

There are several culinary delicacies in seafood typical of Norway or the Nordic region. Often, these reflect traditional practices where there was a need to preserve seafood for an extended period in case of poor fishing. Gravlaks is raw salmon marinated in salt, sugar, and dill to extend its shelf life, which was a necessity in the old days. Stockfish is another good example, where fish was hung on racks along the coast, maturing for two to four months before being ready for storage. When stockfish is rehydrated and soaked in lye, the process begins to create the famous lutefisk.

Even though we now have access to freezers and refrigerators, many of these culinary delicacies remain part of traditional Norwegian cuisine. In high-end restaurants in major cities, chefs aim to incorporate traditional Norwegian fish dishes presented in a spectacular way. This fusion of modern culinary art and ancient traditions can be experienced at restaurants like Havmat in Oslo, Under in Lindesnes, Lofoten Food Studio in Ballstad, and Aster in Bergen. Here, there is a blend of contemporary culinary art and age-old traditions, all offering locally sourced food straight from the sea.

Health Benefits

Seafood offers numerous health benefits due to essential nutrients. It is a rich source of protein, vitamin D, B12, iodine, and omega-3 fatty acids. Norwegian seafood is fresh and locally sourced, ensuring all nutrients are well-preserved on the plate. Seafood is a crucial part of a balanced diet, and looking back along the northern coast, fish was on the table every day. In addition to seafood itself, there’s a byproduct from Norwegian fishing that every Norwegian knows and is also rich in omega-3 – cod liver oil, known as “tran.” Tran has been part of the Norwegian diet for centuries, helping many through the winter when it’s challenging to get vitamin D from the sun.

Simple Recipes

Norwegian traditional dishes are often simple, with many agreeing that ‘simple is often the best.’ For a delicious and healthy dinner, you can boil cod in lightly salted water and serve it with potatoes, carrots, and broccoli on the side. You might also try fish balls in white sauce or a delightful open sandwich topped with Norwegian smoked salmon and a simple omelette.

When it comes to seafood, mussels are like a wildcard. You can cook mussels in white wine or opt for beer-steamed mussels, depending on your preference. Boiling crab in water to serve with bread and mayonnaise is also popular among Norwegians when the crab season begins. Explore different dishes to find your preference, as the sea offers countless possibilities!

A Delight for the Taste Buds

Regardless of where you are in Norway, you are never far from the nearest coast, lake, or river. This means you can try fishing in nature or choose to experience fresh fish or seafood at a local restaurant. Explore Norwegian seafood in the kitchen, on a camping stove during a mountain hike, on a fire pit during glamping, or at a sustainable restaurant serving locally sourced food. The possibilities are endless, but they all share one thing in common: a delight for the taste buds.

Norway offers some of the best seafood globally, and seafood has been part of Norwegian and Sami culture since time immemorial. Embrace the blue field just a stone’s throw away by trying various fish and seafood. Give yourself the opportunity to discover why Norwegian seafood is not just part of the Norwegian diet but also of global gastronomy. Enjoy it!