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Something about fish in Norway
Norway washed by three seas: the Barents, North and Norwegian. All three cold sea. But the most delicious fish lives in cold water. Not surprisingly, the Norwegian cuisine based on dishes prepared from fish. via
2. By the way, even the gods helped the people of the land northward to form the culinary habits. Once upon a time God of Thunder Thor heartily zapulnul lightning and thunder in the Viking landing stage, in which they were stored reserves of dried cod. Barkas was burned to the ground, and a few days later, hungry soldiers dug in the ashes and found quite a carcass edible cod. The delicacy called lutefisk. And so far as to wait another well-aimed hit of Thunder Thor in Drakkar filled with fish - a waste of time, until now the technology has reached a three-day soaking of dried cod soaked in a birch ash.
There is a gourmet dish - rakfisk. Freshwater forelku not clean in the refrigerator for several days and she put it mildly, podkisaet. This is fermented, almost rotten with a sharp, pungent smell and very specific body of fish and eat with pleasure and excessive salivation. (written and shuddered)
In the fishing season, the entire coastline of Norway, the sun hung vyalyascheysya cod. These are two different products. Klipfiks - dried and salted cod and tёrfisk - dried, but unsalted cod. And if clipfish or tёrfisk not bring to readiness so that the skin of the fish was dry and the meat inside was half-baked - it will be a meal boknafisk.
Salmon marinated in spices with more sugar - it's incredibly tasty treat for the stomach called gravlax. Traditional smoked salmon is named rёktlaks.
But I will not bore derivation Norwegian word-building, turn to non-industrial fishing. In eight out of ten Norwegians have a boat, a boat or a yacht. Each Norwegian prefers to live within two hundred meters from the water. Do residents of large cities are bound to have a house near the pond. Cod, catfish, Molveno cusk, angler, sea bass, haddock, halibut, Lur, pollock - that's all you can practically year-round fishing in the sea or in the fjord.
All fish caught jigging pilkerom or wiring on the bottom. Tackle counting on about desyatikilogrammovuyu fish. However, it can easily get caught on a hook sorokakilogrammovy inhabitants of the sea and then we have to pray to the god Odin, to withstand the tackle and strong enough to pull the monster to the surface.
3. Here in my hand pilker. Hand me rather big. Tackle Weight 200-300 grams.
4. zamanuha over pilkerom also attracts fish
5. Trivial Norwegian bagorik. The handle of the ax and nail trёhsotka. Without it, the fish into the boat did not raise
6. Small catch
7.
8. First, sharpen knives
9. Cutting fish.
10.
11. catfish. Finger into the mouth do not put - bite nafig!
12. Preparation of sirloin
13.
14.
15. Or you may like this
16. Butter, flour, a little salt
17.
18.
19.
20. In the evening someone was hunting for big fish. Far from there.
21.
22. Here in this place fished. The picture midnight. An hour later, the sun will come out again in the sky. Now in northern Norway is almost the polar day. The dark night does not happen. That's all
Source:
2. By the way, even the gods helped the people of the land northward to form the culinary habits. Once upon a time God of Thunder Thor heartily zapulnul lightning and thunder in the Viking landing stage, in which they were stored reserves of dried cod. Barkas was burned to the ground, and a few days later, hungry soldiers dug in the ashes and found quite a carcass edible cod. The delicacy called lutefisk. And so far as to wait another well-aimed hit of Thunder Thor in Drakkar filled with fish - a waste of time, until now the technology has reached a three-day soaking of dried cod soaked in a birch ash.
There is a gourmet dish - rakfisk. Freshwater forelku not clean in the refrigerator for several days and she put it mildly, podkisaet. This is fermented, almost rotten with a sharp, pungent smell and very specific body of fish and eat with pleasure and excessive salivation. (written and shuddered)
In the fishing season, the entire coastline of Norway, the sun hung vyalyascheysya cod. These are two different products. Klipfiks - dried and salted cod and tёrfisk - dried, but unsalted cod. And if clipfish or tёrfisk not bring to readiness so that the skin of the fish was dry and the meat inside was half-baked - it will be a meal boknafisk.
Salmon marinated in spices with more sugar - it's incredibly tasty treat for the stomach called gravlax. Traditional smoked salmon is named rёktlaks.
But I will not bore derivation Norwegian word-building, turn to non-industrial fishing. In eight out of ten Norwegians have a boat, a boat or a yacht. Each Norwegian prefers to live within two hundred meters from the water. Do residents of large cities are bound to have a house near the pond. Cod, catfish, Molveno cusk, angler, sea bass, haddock, halibut, Lur, pollock - that's all you can practically year-round fishing in the sea or in the fjord.
All fish caught jigging pilkerom or wiring on the bottom. Tackle counting on about desyatikilogrammovuyu fish. However, it can easily get caught on a hook sorokakilogrammovy inhabitants of the sea and then we have to pray to the god Odin, to withstand the tackle and strong enough to pull the monster to the surface.
3. Here in my hand pilker. Hand me rather big. Tackle Weight 200-300 grams.
4. zamanuha over pilkerom also attracts fish
5. Trivial Norwegian bagorik. The handle of the ax and nail trёhsotka. Without it, the fish into the boat did not raise
6. Small catch
7.
8. First, sharpen knives
9. Cutting fish.
10.
11. catfish. Finger into the mouth do not put - bite nafig!
12. Preparation of sirloin
13.
14.
15. Or you may like this
16. Butter, flour, a little salt
17.
18.
19.
20. In the evening someone was hunting for big fish. Far from there.
21.
22. Here in this place fished. The picture midnight. An hour later, the sun will come out again in the sky. Now in northern Norway is almost the polar day. The dark night does not happen. That's all
Source:
