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 The Fjords

Norway is a pure region with dominated by beautiful fjords, rivers, mountains, and untouched nature. Fjords are common along the coasts of Norway. Their typical configuration is a long, narrow, deep and steep-sided inlet, wich is fequentely branched and sinuous, or in part remarkably straight, wherer firstly the fluvial drainage and subsequentely the glaciers have followed major fracture zones.

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. Norway has a long coastline with excellent sea food. So if you visit Norway, you have to taste some of it. The most common fish have traditionally been Cod and Saithe. You should eat the fish not too many hours after it has been caught.

With fresh fish, you can prepare it very simple. Boil it for a few minutes, and serve it with boiled potatoes and melted butter. This is our traditional way of eating this fish. There are of course exeptions to this.

Salmon is better a few days after it is caught, just as with meat. Today salmon is very common, due to all the fish farms around the coast. What was once a luxury has become pretty cheap. (But the wild salmon is better than the farmed fish, and wild salmon is still very expensive.)


 Trolltunga