Once you have experienced fresh seafood from Norway, you appreciate the close connection between first-rate taste, and the pure natural arctic and sub arctic ecosystem. Don't miss out on the huge variety of food from the sea, fjords, rivers and lakes of Norway.
Slow food, live cultures
Norwegian coastal waters teem with a dazzling array of seafood. In the north, the lower water temperatures allow fish, mussels and shellfish to grow more slowly. For example the flesh of the Norwegian wild salmon has a particularly solid structure and a delicate flavour prized by seafood experts.
Taste the coast
Sun combined with clear cold salt water. The magic combination that nurtures the best ingredients from the mountain lakes, estuaries and seas of Northern Norway. To promote the high quality of their local ingredients, 43 restaurants situated around the northern coastline have united under the quality stamp "Taste the Coast".
Good seafood markets
Buy fresh marinated or smoked fresh fish and eat a hearty lunch at Kroa, which is connected to the fish hall at Ravnkloa Fishmarket in Trondheim.
In Bergen, fish has been traded since 1276. Today, fresh shellfish and local farm produce is available in abundance at The Bergen Fishmarket.
At the fish market in Stavanger, you can get breakfast and dinner made with fresh local ingredients based on the catch of the day. The market is divided between Torjå – the fish counter, and Vågen – the restaurant.
Good seafood restaurants
Seafood of the highest quality is served at the specialist, well loved restaurant Lofoten Fish Restaurant in Oslo.
The attractively located restaurant Straen in Stavanger is situated in a traditional wooden harbour building with views towards Vågen. Traditional cooking and exciting seasonal variations are the main themes of the comprehensive seafood repertoire at Straen Fish Restaurant.
Enhjørningen Fish Restaurant is situated in Sjøstue in the traditional harbour area dating back to Bergen's Hanseatic period. There you can sample local specialties such as Enhjørningen's own Bacalao recipe and their special fish soup.
One of the most celebrated local fish restaurants in Trondheim is Havfruen, centrally located in an old warehouse near The Nidarosdomen Cathedral. It also has a bar in the cellar.
For specialties from Northern Norway, combined with a modern twist, try the salted and smoked seal meat or smoked arctic char or halibut at Arctandria Seafood Restaurant. The restaurant is located in the historical Skarven Inn in Tromsø.
Self catering or on the move
Should you prefer to do your own catering along the way, you can catch your own fish almost anywhere in Norway and you can find plenty of recipes and inspiration using fresh local products at Salmon From Norway.
A variety of seafood specialties
The giant sized king crab can be found in the frigid waters of Finnmark in the north. As a visitor you can combine the experience of raw nature with catching your own crab. Take a boat out into Barentshavet (the Barents Sea) and smell the salt air and hear the circling cry of the many varieties of sea birds. The crab pots are pulled up from the water complete with captive king crab. Back on land you learn to cook the crab by boiling it in melted ice water. Serve with delicious garlic mayonnaise and freshly baked bread, and you have a feast for up to eight hungry people every bit as royal as its main ingredient.
Further along the coast to the north you will find some of the finest halibut, known as "kveite" in Norwegian. The name actually means the fish of the Gods. This distinctive large flat white-fleshed fish is slightly sweet and tastes fabulous.
Bulging sweet clams
Trøndelag is particularly famous for mussels and scallops, crayfish and crabs. Those with the best reputation are found in Frøya and Hitra in the westernmost archipelago. The islands in Trøndelag are also known for their excellent sea fishing. You can easily combine this with an eagle or seal watching safari.
At the start of autumn come the best lobsters. In winter the local mussels are swollen with sweet brine.
Winter is the ideal time for new cod (known as "skrei"), and the best of these tend to be found in Lofoten, or further north out into the cold Barentshavet (the Barents Sea). Reputedly, the very best shrimp come from Helgeland.
Sea urchins - an expensive, but exquisite delicacy
Harvested sea urchins from the northern seas of Nordland are for connoisseurs. Sea urchin roe costs the same as the world's most expensive caviars. Available from September to February, and normally caught in the morning and served on the table the same day sea urchins are purchased by some of Northern Europe's leading restaurants including Copenhagen's famous Noma.
Trout can also be fished in the fast flowing rivers of Northern Norway. Catch them and grill them glowing fire and garnish with some wild herbs. For an exciting departure from normal fishing conditions, try winter fishing. At the core of every outdoor experience; fishing, hunting, hiking, camping, is the chance to connect with that part of ourselves that can get lost in the day-to-day grind and challenges of of everyday life. Ice fishing connects you to the environment. Wind in the trees, absolute quiet except for the occasional flock of arctic birds moving over the frozen waters.
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