Fresh fish and fruits top menu
A COUNTRY'S culinary traditions are shaped very much by its natural resources, and this is particularly the case in Norway.
From lakes, rivers and the sea come a plentiful supply of fish. From the woods and mountains come wild berries and plants. And although the cold, wet climate makes it difficult to cultivate grain, human ingenuity has devised ways of preserving and maximising the often poor crops which result.
The result is that Norway's food is, essentially, robust, honest and fresh.
Perhaps, it is for this reason that Norwegian food is seldom seasoned with spices. It is simply boiled or fried.
Think of Norwegian food and the first thing that comes to mind is probably fish. Cod, whiting, mackerel, salmon, trout, pike and eel are all highly popular but, in recent years, Norwegians have become aware of just how edible the less well-known varieties such as monkfish, wolffish and dogfish are.
In addition to the fresh varieties, Norwegians also eat a great deal of salted fish. They relish the liver and roe of several varieties of fish.
Meat has also traditionally played a large part in the Norwegian diet and, given the wide expanse of forest land, game has always been popular on the table.
Reindeer is one of the classic dishes, but there is also wild duck, wood grouse, black grouse and deer. Fresh meat from animals that could be raised on the farm historically was harder to come by, and more usually eaten salted, smoked or dried.
In many countries, the dinner usually begins with a soup, but this is rarely the case in Norway, where soup belongs to more festive occasions.
The reason is that Norwegian soups are massive, hearty affairs which are often a main course in themselves.
When soup is served as the main course it is generally followed by a rich dessert - a pea soup, for example, being succeeded by thin pancakes rolled around a filling of blueberries or jam.
Fresh, cold milk is one of the favourite drinks. So is coffee, although tea is not so popular.
Beer is the alcoholic drink which goes with nearly all Norwegian dishes.
Often, the beer is washed down with aquavit, not drunk ice cold as in other countries but at room temperature, to bring out the flavour.
Wine is also a favourite drink.
It is made from wild blueberries and rose-hips, or from currants, gooseberries, apples and rhubarb.
