Lars Erik Underthun's recipe:
Traditional stockfish
Have you ever tried stockfish, or tørrfisk as we call it? If not, you definitely should!
Tørrfisk is traditionally made of unsalted cod or skrei (migrating Arctic cod). In Northern Norway, the fish is hung to dry in the wind and sun on giant wooden racks, giving it a unique flavour.
It might not have the greatest scent, but the taste is fantastic.
You can grill it, bake it or boil it, and it's also popular to eat small dry slices as a salty snack.
Make a classic tørrfisk meal at home!
Owner of Feinschmecker and Bocuse d'Or (1991) silver medallist, Lars Erik Underthun, shares his traditional stockfish recipe, featuring the delicious fish served with sauce and bacon.
Want to make some culinary magic?
Try former Bocuse d'Or silver medallist Tom Victor Gausdal's fine dining version of the classic stockfish recipe!
Stockfish is just one of the tasty dishes made with Norwegian skrei.
Every winter, between January and April, the Atlantic cod migrates to the coast of Northern Norway to spawn. Skrei is one of the world's biggest seasonal fisheries, and you can join in, too!
A great place to fish (and taste some of the best cod in the world), is Lofoten, where the annual World cod fishing championship takes place!
In March, people come from all over the world to reel in some big catches. Do you have what it takes?