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Monday, 6 Feb 2012

Food

We want you to taste the Rakfisk

The Rakfisk, as Smalahovud and Lutefisk, dates back to the ancient Scandinavian culture and peoples need to store food over a considerable period of time. The first record of rakfisk probably dates back to mid 1300's. The course is actually salted, stored trout, and is a popular dish around Christmas time.

App. 400 tons of "rakfisk" is produced in Norway every year, mainly from farmed rainbow trout. The more sophisticated trout is the wild mountain trout, normally a little smaller. In ancient times large amounts "rakfisk" were produced in the middle and north Norway. Today "rakfisk" has become a trademark of Valdres.

Rakfisk is mostly made from fresh trout, although char may also be used. During preparation it is of paramount importance that the fish must never be in contact with soil. Fish infected with bacteria clostridium botulinum may cause botulism.

Generally fish above 750 gr. are used commercially. The gills and guts are removed together with all remains of blood. The fish is rinsed and put in vinegar solution for 30 min. The fish is then put in a bucket with abdomen filled with salt, and small amounts of sugar to speed up the process between each layer of fish

The fish should be placed under soft pressure, lidded and stored in a cool stable temperature. After a couple of days, the process should be checked to see of brine is generated and covers the fish. More saltbrine may be added if necessary, and the fish is stored for 2 - 3 months before it is consumed. Higher temperatures will speed up the "raking" process, and diluting the salt content, will slow the process. The recipies may differ, and each manufacturer or family making their own "rakfisk" has their own secret.

Every year on a staurday in beginning of November a "Rakfisk" festival is held in Valdres. What started with idea to let the customers taste the fish before purchase, has grown from a small event in early 1990 to one of Norway biggest food festivals with more than 25.000 visitors. Today only producers in Valdres are allowed to compete in the festival, and during the festival in 2009, 3 tons of Rakfisk was consumed. There is no mention of the amount of liters if Aquavit consumed during the festival, - but the local Police has complained about lack of personell !

If you are interested in "Rakfisk", check out these links:

Norsk Rakfiskfestival - In Norwegian

Rakfisk on Facebook

Learn how to skin the fish - Youtube

The Norway Post

Wednesday, 23 November 2011 21:07

You have to give this a try - Smalahove from Voss

We have already presented the Lutefisk. Another peculiar ancient dish from the Norwegian cuisine is the Smalahove or sau(d)ehau(d). We haven't been able to find any sensible translation of the word other than the description as a dish from grilled, smoked or boiled lamb head.

The dish has long traditions on the West Coast of Norway, and Voss, again derived from the need to utilize all available meet on the animal. Traditionally it was served with sour milk or with beer in on special occasions. The lamb or sheep was usually slaughtered on the local farm, the remains of the wool was scorched. The scull was split in 2, and the brain was removed. The head was then soaked in water for a couple of days and then salted for preservation. The smoking process had to be carried out with smoke from special wood, and before serving it was boiled or steamed until the meat loosened from the cheek bone.

Smalahove is also served on Iceland and also belongs to ancient Arab-Jewish traditions.

Today, Smalahove is regarded as a dish for special occasions. and is regarded as a delicacy. It is also served in restaurants. The fat around the ears, the eyes, the toungue are regarded as the best meat. The dish is served with potatoes, fat and mashed swede.

The smalahove belongs to Voss. Here are some links to other resources and pictures on this special dish.

Smalahovetunet Voss - here are some pictures

This is how they make it (NRK - In Norwegian)

Videos on Youtube

Rikets røst - in Norwegian

Watch a video on youtube

Smalahove's may be hard to get. Your best bet if you want to try is Smalahovetunet in Voss

The Norway Post

Pictures from Mammas kokebok and The Freshloaf

Friday, 18 November 2011 21:41

King Harald and Queen Sonja Arrive in New York

The Norwegian King and Queen completed their visit in Minnesota on Tuesday and arrived in New York, where they will visit both Ground Zero and MoMa before they return to Oslo.

Wednesday, 19 October 2011 07:10

Jarlsberg - A Worldwide Success Story

The Norwegian cheese Jarlsberg is the 3rd largest export product from Norway. It’s success lies in the secret recipe used to manufacture the cheese and the people who make it and their pride in always delivering a product with the same consistent high quality and unique taste.

Thursday, 07 April 2011 08:09

Food: Bocus d'Or bronze for Norway

The Norwegian chef Gunnar Hvarnes has won the bronze medal in the gourmet contest Bocuse d'Or in Lyon, France. The gold medal went to Denmark, and Sweden won silver.

Thursday, 27 January 2011 08:11

Norwegian chef wins Bocus d'Or

The Norwegian chef Geir Skeie has won the gourmet contest Bocuse d'Or in Lyon, France. The 28-year-old chef at Restaurant Mathuset in Sandefjord is the fourth Norwegian chef to win the prestigious contest.

Thursday, 29 January 2009 09:20

A Canadian discovers brown cheese

Canadian journalist Marc Macdonald recently arrived in Norway. We have asked him to share with us his first impressions of Norwegian cuisine.

Monday, 29 September 2008 00:35

Welcome to Brødr. Hveding AS !

Brødr. Hveding AS is Norway’s biggest producer of lye fish and its name is well respected among those with a passion for lye fish. Our workers will do almost anything to provide you with the best quality lye fish in Norway.

Monday, 28 November 2005 07:11

How to make your own Lutefisk

To start you first have to decide how big a portion of stockfish you want to soak, or rather how much Lutefisk you want to make. As a rule, 125 grams of stockfish are the equivalent of 1 kg of soaked fish. A lutefisk lover is likely to consume at least a kilo of lutefisk, which means you should allow a minimum of 125 grams of stockfish per person.

Sunday, 27 November 2005 04:11

Dried Codfish in potash lye - The famous Norwegian Lutefisk

As christmas time approaches, Lutefisk is to be found on most menues in restaurants around the country. The Lutefisk is also sold in most grocery stores with a fresh seafood department.

Thursday, 24 November 2005 12:11