{"id":17314,"date":"2026-06-17T11:34:22","date_gmt":"2026-06-17T11:34:22","guid":{"rendered":"https:\/\/nordnorge.com\/en\/?post_type=artikler&#038;p=17314"},"modified":"2026-06-17T14:22:46","modified_gmt":"2026-06-17T14:22:46","slug":"stockfish-and-clipfish-are-matured-pleasures-for-the-palate","status":"publish","type":"artikler","link":"https:\/\/nordnorge.com\/en\/artikkel\/stockfish-and-clipfish-are-matured-pleasures-for-the-palate\/","title":{"rendered":"Stockfish and clipfish are matured pleasures for the palate"},"content":{"rendered":"\n\t\t<div class=\"wp-block-vnn-ingress\">\n\t\t\t<div class=\"vnn__ingress\">\n\t\t\t\t<em>Fish and guests stink after three days. But don\u2019t let the smell scare you; if you let your fish mature like good wine, your taste buds are in for a treat. Stockfish and clipfish are century old trade commodities appreciated across continents. The story includes deep passion, Vikings, religion, trade wars and above all international economic and cultural exchange.<\/em>\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\n\n<p>A piece of stockfish found in <em>Haithabu<\/em> in northernmost Germany \u2013 the Viking city on the then border to Christian Europe &#8211; has been DNA-analysed to originate in Lofoten. It is unclear whether the piece of fish was a trade commodity or just easy-to-carry provisions for a long journey. However, it shows that drying fish goes back 1000 years or more.<\/p>\n\n\n\t<div class=\"wp-block-vnn-gallery gallery-count-2\">\n\t\t<ul><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/Stockfish_Royal_Borsen_Spiseri_liten-scaled.jpg\" data-size=\"2560x1707\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">01<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/Stockfish_Royal_Borsen_Spiseri_liten-2048x1365.jpg\" alt=\"T\u00f8rrfisk Royale \u00a9 B\u00f8rsen Spiseri\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/Stockfish_Royal_Borsen_Spiseri_liten-scaled.jpg\" data-caption=\"T\u00f8rrfisk Royale \u00a9 B\u00f8rsen Spiseri\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/04\/2012-feb-26_AlohaFeb12_4102.jpg\" data-size=\"1195x800\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">02<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/04\/2012-feb-26_AlohaFeb12_4102-768x514.jpg\" alt=\"Fish drying racks are a common sight along the coast \u00a9 Knut Hansvold\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/04\/2012-feb-26_AlohaFeb12_4102.jpg\" data-caption=\"Fish drying racks are a common sight along the coast \u00a9 Knut Hansvold\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><\/ul><div class=\"vnn-gallery-figcaptions\"><figcaption>01: T\u00f8rrfisk Royale \u00a9 B\u00f8rsen Spiseri<\/figcaption><figcaption>02: Fish drying racks are a common sight along the coast \u00a9 Knut Hansvold<\/figcaption><\/div>\t<\/div>\n\t\n\n\n<h2 class=\"wp-block-heading\" id=\"h-it-all-starts-with-the-big-cod-trek-in-winter\">It all starts with the big cod trek in winter<\/h2>\n\n\n\n<p>Stockfish is a result of the <a href=\"https:\/\/nordnorge.com\/en\/artikkel\/the-lofoten-fishery\/\">annual migration<\/a> of the Norwegian-Arctic cod. Every year in winter, it swims from the Barents Sea down to Lofoten to spawn. In the tepid waters between the islands \u2013 tempered by the Gulf Stream \u2013 the conditions are exactly right for the love life of this big cod variety. From January to early April \u2013 beginning at the outermost islands and moving east \u2013 the waters are teeming with fish. The Lofoten fishing once attracted fishermen from all along the coast and it is still the big event of the winter.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Stockfish is dried \u2026 just like that<\/h2>\n\n\n\n<p>Stockfish is hung on <em>hjeller<\/em> \u2013 stockfish racks \u2013 the same day they are fished. No salting or smoking is needed. The winter temperatures hover around freezing point \u2013 so the fish doesn\u2019t rot. Instead, it turns bone dry in the chilly, salty air. When the racks are harvested in June, the fish can be easily transported \u2013 and it lasts a long time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Norway\u2019s main export product for centuries<\/h2>\n\n\n\n<p>In the 1120s, King \u00d8ystein had the first <a href=\"https:\/\/nordnorge.com\/en\/aktiviteter\/the-norwegian-fishing-village-museum-in-a-brings-the-past-to-life\/\"><em>rorbuer<\/em> <\/a>\u2013 fisherman\u2019s shacks \u2013 built, and exports could start for real. In summer, the fish was brought down to Bergen, where the Hanseatic merchants from the Northern German cities bought it and sold it on to Northern European cities. <\/p>\n\n\n\n<p>In 1432, the Venetian trader Pietro <a href=\"https:\/\/nordnorge.com\/en\/artikkel\/via-querinissima-the-cultural-route-between-rost-and-venice\/\">Querini <\/a>was shipwrecked on the island of <a href=\"https:\/\/nordnorge.com\/en\/artikkel\/rost-is-the-outermost-island-in-norway\/\">R\u00f8st<\/a>, and full of gratitude to the locals at R\u00f8st, he sailed home to Venice with a shipload of stockfish the following year. Norway\u2019s national shrine, the cathedral of Trondheim, was financed by fish from the north.<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-grid wp-container-core-group-is-layout-9649a0d9 wp-block-group-is-layout-grid\"><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-coastal-culture todo-culture-and-history todo-eat-and-stay todo-food-in-northern-norway todo-vikings facilities-sustainability season-summer region-harstad malgrupper-culture-lover malgrupper-culture-specialist malgrupper-heritage-explorer malgrupper-local-insider malgrupper-slow-traveller wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/travel-by-your-palate-around-harstad\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2024\/02\/Braekost-fra-Dalheim-gard-768x1024.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tHarstad\n\t\t\t<\/div>\n\t\t\t<h2>Travel by your palate around Harstad<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tFood in Northern Norway\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/lofoten-stockfish-museum-in-a-reveals-how-stockfish-became-such-a-craze\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/76f94cca51fbb7a71ccc3235ce3d7c65-768x512.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<h2>Lofoten Stockfish Museum in \u00c5 reveals how stockfish became such a craze<\/h2>\n\t\t\t\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-attractions todo-coastal-culture todo-culture-and-history facilities-family-friendly facilities-groups season-summer region-senja malgrupper-culture-lover malgrupper-heritage-explorer malgrupper-local-insider wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/the-halibut-museum-in-skrolsvik-is-consecrated-to-a-sacred-fish\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"432\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2024\/06\/SKROLSVIK_20130622-DSC_0092_film-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tSenja\n\t\t\t<\/div>\n\t\t\t<h2>The Halibut Museum in Skrolsvik is consecrated to a sacred fish<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tCoastal Culture\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">The Italian job: Eating all the stockfish<\/h2>\n\n\n\n<p>Today, stockfish is mainly exported to Italy \u2013 where it is known as \u201cstoccafisso\u201d \u2013 or \u201cbaccal\u00e0\u201d in the Veneto. There are many varieties \u2013 notably <em>Baccal\u00e0 alla vicentina<\/em> \u2013 stockfish the Vicenza way \u2013 boiled with onion, oil, milk and anchovies and served with polenta. In Genoa \u2013 the home of pesto \u2013 it is of course cooked with pine kernels. Down south, in Sicily and Calabria, a good tomato sauce, olives and capers are part of it.<\/p>\n\n\n\n<p>The Dalmatian coast in Croatia is part of this culinary universe \u2013 and <em>Bakalar<\/em> is traditional Christmas food. The heads of the cod are full of good fats and flavours. Cod heads were once the affordable option. In Nigeria, they became the basis of a much-loved soup that remains popular today.<\/p>\n\n\n\t<div class=\"wp-block-vnn-gallery gallery-count-4\">\n\t\t<ul><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/02\/5-eks.jpg\" data-size=\"1200x568\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">01<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/02\/5-eks.jpg\" alt=\"Stockfish Nyksund style \u00a9 Ekspedisjonen i Nyksund\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/02\/5-eks.jpg\" data-caption=\"Stockfish Nyksund style \u00a9 Ekspedisjonen i Nyksund\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/61117d183848138801459816d9844447.jpg\" data-size=\"1200x800\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">02<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/61117d183848138801459816d9844447-768x512.jpg\" alt=\"&quot;Si vende stoccafisso&quot; - &quot;Stockfish sold here&quot; a sign leading to the Lofoten Stockfish museum \u00a9 Knut Hansvold\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/05\/61117d183848138801459816d9844447.jpg\" data-caption=\"&quot;Si vende stoccafisso&quot; - &quot;Stockfish sold here&quot; a sign leading to the Lofoten Stockfish museum \u00a9 Knut Hansvold\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/09\/007596_Marius-Fiskum_Norges-Sjoematraad_Vaagan.jpg\" data-size=\"1200x800\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">03<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/09\/007596_Marius-Fiskum_Norges-Sjoematraad_Vaagan.jpg\" alt=\"The Berg family t\u00f8rrfisk storage in Svolv\u00e6r (c) Marius Fiskum\/Norges Sj\u00f8matr\u00e5d\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/09\/007596_Marius-Fiskum_Norges-Sjoematraad_Vaagan.jpg\" data-caption=\"The Berg family t\u00f8rrfisk storage in Svolv\u00e6r (c) Marius Fiskum\/Norges Sj\u00f8matr\u00e5d\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2021\/07\/12.jpg\" data-size=\"800x1216\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">04<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2021\/07\/12-768x1167.jpg\" alt=\"Stockfish is easy to transport, and could be eaten during lent by pious Catholics \u00a9 S\u00f8r-Troms museum\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2021\/07\/12.jpg\" data-caption=\"Stockfish is easy to transport, and could be eaten during lent by pious Catholics \u00a9 S\u00f8r-Troms museum\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><\/ul><div class=\"vnn-gallery-figcaptions\"><figcaption>01: Stockfish Nyksund style \u00a9 Ekspedisjonen i Nyksund<\/figcaption><figcaption>02: &quot;Si vende stoccafisso&quot; &#8211; &quot;Stockfish sold here&quot; a sign leading to the Lofoten Stockfish museum \u00a9 Knut Hansvold<\/figcaption><figcaption>03: The Berg family t\u00f8rrfisk storage in Svolv\u00e6r (c) Marius Fiskum\/Norges Sj\u00f8matr\u00e5d<\/figcaption><figcaption>04: Stockfish is easy to transport, and could be eaten during lent by pious Catholics \u00a9 S\u00f8r-Troms museum<\/figcaption><\/div>\t<\/div>\n\t\n\n\n<h2 class=\"wp-block-heading\">Clipfish is dried and salted cod<\/h2>\n\n\n\n<p>Around 1500, Basque fishermen went fishing off the coast of Newfoundland in Canada. To transport the fish back to Europe, they salted the fish heavily. Around 1690, this method became known along the Northwestern coast of Norway, around the town of Kristiansund \u2013 transmitted by the Dutch. The method was further developed by drying the salted fish on the smooth surfaces of coastal cliffs. This preservation method allowed fish to be preserved further south, where milder winters would otherwise make stockfish rot.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-clipfish-changed-norway-s-alcohol-regulations\">Clipfish changed Norway&#8217;s alcohol regulations<\/h2>\n\n\n\n<p>\u00a0In the 18<sup>th<\/sup> and 19<sup>th<\/sup> c., clipfish production and exports flourished along the coast. When Norway prohibited liquor and fortified wines during the first world war, Spain and Portugal threatened to block clipfish imports. To curb alcohol consumption without jeopardising a vital export industry, Norway introduced the state alcohol monopoly in 1922 \u2013 a system that remains in place today. Trade wars are thus nothing new.<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-grid wp-container-core-group-is-layout-9649a0d9 wp-block-group-is-layout-grid\"><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway season-autumn season-spring season-winter region-harstad malgrupper-local-insider malgrupper-slow-traveller wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/umami-in-harstad-serves-the-fifth-taste\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/10\/2022_NNReiseliv_Harstadmat-8313-768x512.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tHarstad\n\t\t\t<\/div>\n\t\t\t<h2>Umami in Harstad serves the fifth taste<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tFood in Northern Norway\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway season-autumn season-spring season-summer season-winter region-harstad malgrupper-culture-specialist malgrupper-slow-traveller wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/the-road-from-farm-to-table-is-short-in-harstad\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"576\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/10\/2022_NNReiseliv_Harstadmat-0242-768x576.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tHarstad\n\t\t\t<\/div>\n\t\t\t<h2>The road from farm to table is short in Harstad<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tEat and stay\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway facilities-family-friendly facilities-groups season-autumn season-spring season-summer season-winter region-northern-norway malgrupper-culture-lover malgrupper-culture-specialist wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/bacalao-the-clipfish-of-northern-norway\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"445\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/12\/336408731.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tNorthern Norway\n\t\t\t<\/div>\n\t\t\t<h2>Bacalao, the clipfish of Northern Norway<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tFood in Northern Norway\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Clipfish is sold in many countries.<\/h2>\n\n\n\n<p>Clipfish has a much wider distribution than stockfish. The Italians call it <em>baccal\u00e0<\/em>, and it\u2019s consumed in many parts of the country. In Rome, <em>baccal\u00e0 fritto<\/em> \u2013 battered and deep-fried \u2013 is typical Christmas food. However, Portugal is one of the biggest consumers. <em>Bacalhau<\/em> \u2013 as it is spelled there \u2013 is served in many varieties, from <em><u>bolinhos<\/u><\/em> \u2013 little deep-fried balls eaten to dry port as an appetiser \u2013 to oven baked cod gratins.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-bacalao-found-its-way-back-to-norway\">Bacalao found its way back to Norway<\/h2>\n\n\n\n<p>In Spain \u2013 particularly Galicia, the Basque Country and Catalunya \u2013 <em>bacalao<\/em> is also popular. The <em>bacalao a la visca\u00edna<\/em> with potatoes and tomatoes has in fact found its way to Norway \u2013 usually called just &nbsp;\u201cbacalao\u201d on menus. In Provence, la <em>morue sal\u00e9e<\/em> is turned into <em>brandade<\/em> \u2013 cooked in milk, shredded and mixed with mashed potatoes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-coconut-milk-or-chile-guero\">Coconut milk or chile g\u00fcero<\/h2>\n\n\n\n<p>For Christmas and Easter, Brazilians traditionally eat their clipfish oven baked with potatoes, onions and tomatoes. Or you can get it with coconut milk or coriander for a tropical twist. In Mexico, a tomato sauce is spiced up with \u201c<em>chile g\u00fcero<\/em>\u201d \u2013 a mild and sweet pepper \u2013 along with raisins and almonds.  In some corners of Latin America, saying &#8220;Norway&#8221; may draw a puzzled look. Saying &#8220;the country where bacalao comes from&#8221; can be surprisingly effective.<\/p>\n\n\n\t<div class=\"wp-block-vnn-gallery gallery-count-2\">\n\t\t<ul><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/12\/000156_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-size=\"1920x1280\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">01<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/12\/000156_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" alt=\"Lutefisk - made out of stockfish - with bacon and mushy peas \u00a9 Svein J\u00e6ger Hansen\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/12\/000156_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-caption=\"Lutefisk - made out of stockfish - with bacon and mushy peas \u00a9 Svein J\u00e6ger Hansen\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><li class=\"blocks-gallery-item\">\t\t\t\t<figure>\n\t\t\t\t\t<a href=\"https:\/\/nordnorge.com\/content\/uploads\/2023\/12\/Senja_boknafisk_Foto_RunarLarsen5231-copy-scaled.jpg\" data-size=\"2560x1707\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">02<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2023\/12\/Senja_boknafisk_Foto_RunarLarsen5231-copy-768x512.jpg\" alt=\"Boknafisk from Senja \u00a9 Runar Larsen\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2023\/12\/Senja_boknafisk_Foto_RunarLarsen5231-copy-scaled.jpg\" data-caption=\"Boknafisk from Senja \u00a9 Runar Larsen\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t<\/figure>\n\t\t\t<\/li><\/ul><div class=\"vnn-gallery-figcaptions\"><figcaption>01: Lutefisk &#8211; made out of stockfish &#8211; with bacon and mushy peas \u00a9 Svein J\u00e6ger Hansen<\/figcaption><figcaption>02: Boknafisk from Senja \u00a9 Runar Larsen<\/figcaption><\/div>\t<\/div>\n\t\n\n\n<h2 class=\"wp-block-heading\">Catholic lent days started it all<\/h2>\n\n\n\n<p>It is hard to imagine all this without the religious aspect. Traditionally, Catholics were obliged to eat fish on Fridays. There were long lent periods, most notably the 7 weeks before Easter \u2013 in which meat was banned. On Good Friday and Christmas eve, indulging in meat was particularly frowned upon When the Reformation swept across Northern Europe in the 16<sup>th<\/sup> c., these customs suffered a slow death. However, in Southern Europe and Latin America, fasting was taken seriously right up to the present day. Although fasting is not longer an obligation for Catholics, the traditional dishes still make a compulsory appearance at the family table.<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-grid wp-container-core-group-is-layout-9649a0d9 wp-block-group-is-layout-grid\"><div class=\"t2-featured-single-post t2-featured-content is-post-type-page wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/arctic-choice-keep-it-local\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 39%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2026\/05\/159696_Vegard-Stien_nordnorge.com_-768x512.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<h2>Arctic Choice: Keep it Local<\/h2>\n\t\t\t\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway region-vesteraalen wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/vesteralen-are-the-tasty-islands\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"511\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/02\/kvitnes_web\u00a9eivindhnatvig_174-768x511.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tVester\u00e5len\n\t\t\t<\/div>\n\t\t\t<h2>Vester\u00e5len are the tasty islands<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tEat and stay\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-coastal-culture todo-culture-and-history todo-eat-and-stay todo-food-in-northern-norway season-autumn season-spring season-summer season-winter region-northern-norway malgrupper-heritage-explorer malgrupper-local-insider malgrupper-outdoor-adventure wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/waffles-make-northern-norway-happy\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"480\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/010158_Kathrine-Soergaard_nordnorge.com-2-768x480.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tNorthern Norway\n\t\t\t<\/div>\n\t\t\t<h2>Waffles make Northern Norway happy<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tFood in Northern Norway\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">There are indeed more fish in the sea<\/h2>\n\n\n\n<p>Stockfish and clipfish may dominate the international stage, but they have a few lesser-known relatives at home. We are not entirely sure this information should be made public.<\/p>\n\n\n\n<p><em>Boknafisk <\/em>(often pronounced &#8211;<em>fesk <\/em>locally) is a sort of semi-dry cod. It is left to dry only for a few weeks, and then boiled and served with either mushy peas or creamed carrots with boiled potatoes. A sprinkle of crispy bacon is also part of it. Although it sounds somewhat particular, it looks, tastes and smells like fish the way we are used to it. \u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-lutefisk-is-a-pre-christmas-challenge\">Lutefisk is a pre Christmas challenge<\/h2>\n\n\n\n<p>More controversial, though, is the <em>lutefisk<\/em>. Stockfish is soaked in water with a few drops of lye \u2013 caustic soda. The lye gently softens the fish, creating its characteristic silky texture. Boiled or oven baked, it is served with bacon, mushy peas and potatoes. Along with an array of other condiments; grated <em>brunost <\/em>(whey cheese), sirup, mustard, b\u00e9chamel sauce, <em>lefse <\/em>(potato tortillas), crispy flatbread, lingonberries, creamed carrots\u2026 Lutefisk lovers disagree on the proper accompaniments but form a united front against the many lutefisk sceptics.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Where and when can you eat matured fish?<\/h2>\n\n\n\n<p>At the time of writing, we investigated the websites of a variety of restaurants and cafes in the Troms\u00f8 area. It resulted in a lot of grilled stockfish with varied accompaniments, boknafisk more true to the tradition and a few surprises.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.skarven.no\/restaurant\/arctandria\"><strong>Arctandria\u2019<\/strong>s <\/a>grilled stockfish has many friends. It is served with bacon and traditional condiments. When darkness falls in autumn, they also serve a stylish variety of <em>boknafisk<\/em> with notably pureed carrot. A late-autumn hightlight is the <em>lutefisk buffet<\/em>. Long tables fill up with groups of friends and entire office teams. Any controversy over side dishes is neatly resolved by offering everything under the Northern Lights.<\/li>\n\n\n\n<li>The boknafisk at <a href=\"https:\/\/kystensmathus.no\/\"><strong>Skirri<\/strong> <\/a>is served with pureed peas \u2013 tastes like mum\u2019s with the looks of fine dining.<\/li>\n\n\n\n<li><strong>Trattoria Polare<\/strong> cultivates Italian cooking with local ingredients, including grilled stoccafisso with Mediterranean ingredients. <em>Stoccafisso e patate fritte<\/em> is a nice, deep fried introduction to stockfish.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/halvorsfisk.no\/english2\/\">Halvor\u2019s B\u00e6ste<\/a> <\/strong>is a budget-friendly lunch option, serving a <em>boknafisk roll<\/em> (inspired by a lobster roll). Their <em>stockfish soup<\/em> is with tomato. <em>Bacalao<\/em> out of saithe\/pollack instead of cod is unusual \u2013 but every local knows saithe is a tasty fish. This friendly caf\u00e9 is open for lunch some days in the week.<\/li>\n\n\n\n<li>At<strong> <a href=\"https:\/\/barkspiseriogbar.no\/en\/forsiden-english\/\">Bark <\/a><\/strong>in Harstad,the grilled stockfish comes with a creamy chorizo sauce and tomato concasse.<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/senjabyheart.no\/en\/\">Senja by heart<\/a><\/strong> in Torsken serves traditional boknafisk with both peas and carrots.<\/li>\n\n\n\n<li>Roadside cafes like <a href=\"https:\/\/bioscafe.no\/en\/\"><strong>Bios<\/strong> <\/a>(stockfish au gratin with garlic), <a href=\"https:\/\/senjastua.no\/index.php\/no\/\"><strong>Senjastua<\/strong> <\/a>(both boknafisk and grilled stockfish) and <a href=\"https:\/\/vollangjestestue.no\/en\/the-cafe\/cafe-2\/\"><strong>Gjestestua<\/strong> <\/a>(bacalao) in Nordkjosbotn all embrace the tastes of matured fish.<\/li>\n<\/ul>\n\n\n\n<p>When the chefs next rewrite the menus, another chapter in Northern Norway&#8217;s love affair with matured fish may be added. It is as true in Troms\u00f8 as it is in Messina \u2013 matured fish tends to appear more often on winter menus than summer ones. Then again, some traditions are simply too good to keep to a single season.<\/p>\n\n\n\n<p><em>About the article: This article was written with the help of Ingrid Kristine Hansen at <a href=\"https:\/\/www.halvorsfisk.no\/english\/\">Halvors Tradisjonsfisk<\/a> &#8211; a producer of stockfish, clipfish and boknafisk. <\/em><\/p>\n\n\n\n<div class=\"wp-block-group is-layout-grid wp-container-core-group-is-layout-9649a0d9 wp-block-group-is-layout-grid\"><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-birdwatching todo-coastal-culture todo-culture-and-history todo-eat-and-stay todo-fishing todo-midnight-sun todo-natural-highlights todo-northern-lights todo-photo todo-vikings todo-winter-fishing facilities-sustainability facilities-sustainable-travel season-autumn season-spring season-summer season-winter region-salten region-lofoten malgrupper-culture-lover malgrupper-culture-specialist malgrupper-heritage-explorer malgrupper-leave-no-tracer malgrupper-local-insider malgrupper-modernist malgrupper-slow-traveller wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/via-querinissima-the-cultural-route-between-rost-and-venice\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 62% 41%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2023\/12\/Uke42QueriniBodoFotoVidarThorbjornsen-Arktisk-Filharmoni22-768x512.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tLofoten\n\t\t\t<\/div>\n\t\t\t<h2>Via Querinissima &#8211; the cultural route between R\u00f8st and Venice<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tCulture and history\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-coastal-culture todo-culture-and-history todo-fishing todo-roadcycling todo-winter-fishing facilities-sustainable-travel season-spring season-summer season-winter region-lofoten malgrupper-culture-lover malgrupper-heritage-explorer malgrupper-nature-lover wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/rost-is-the-outermost-island-in-norway\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50.75% 82.814174415791%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"432\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/09\/D0C2632F-7D84-482E-A4E0-E48096C4B829.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tLofoten\n\t\t\t<\/div>\n\t\t\t<h2>R\u00f8st is Norway&#8217;s outermost island<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tCulture and history\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-coastal-culture todo-culture-and-history todo-fishing todo-winter-fishing season-winter region-lofoten malgrupper-culture-lover malgrupper-culture-specialist malgrupper-nature-specialist wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/the-lofoten-fishery\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 47.524752475248% 68.959888059701%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"510\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/12\/000652_Terje-Rakke-Nordic-Life_www.nordnorge.com_.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tLofoten\n\t\t\t<\/div>\n\t\t\t<h2>The Lofoten Fishery is the richest in the world<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tCoastal Culture\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t<div class=\"is-questions-closed wp-block-vnn-faq-group\">\n\t\t\t<h2 class=\"vnn-faq__title\">Fishy facts &#8211; Stockfish, clipfish and their relatives<\/h2>\n\t\t\t\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">What is the difference between stockfish and clipfish?<\/button><\/h3><p class=\"vnn-faq__answer\">Stockfish is unsalted cod that is dried naturally by wind and cool air, traditionally on wooden racks along the Norwegian coast. Clipfish is salted before it is dried. Both methods preserve the fish for long periods, but they result in very different flavours and textures.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Why is stockfish not salted?<\/button><\/h3><p class=\"vnn-faq__answer\">Stockfish is one of the world&#8217;s oldest preserved foods. The cool winter climate of Northern Norway allows cod to dry naturally without salt. The result is a concentrated flavour that has been appreciated from Northern Norway to Italy for centuries.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Why is clipfish salted?<\/button><\/h3><p class=\"vnn-faq__answer\">Salt became widely available in Europe during the Middle Ages and made it possible to preserve fish in warmer climates. Salted and dried cod became a staple food in countries such as Portugal, Spain and Brazil.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">What is boknafisk?<\/button><\/h3><p class=\"vnn-faq__answer\">Boknafisk is cod that is partially dried. It is hung outdoors for a shorter period than stockfish and remains softer and moister. In Northern Norway, it is often served with potatoes, peas, bacon and melted butter.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">What is lutefisk?<\/button><\/h3><p class=\"vnn-faq__answer\">Lutefisk begins as dried fish, traditionally stockfish. The fish is soaked in water and lye before being soaked again in fresh water. This process creates its famously delicate texture. Lutefisk is a beloved seasonal dish in Norway, particularly around Christmas. <br><br>Similar traditions are also found in Sweden and Finland, where lutefisk is often made from ling rather than cod. Scandinavian emigrants brought the tradition to North America, and lutefisk remains a familiar sight at church suppers and community gatherings across parts of the American Midwest.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Why does matured fish taste different from fresh fish?<\/button><\/h3><p class=\"vnn-faq__answer\">Drying and ageing change the fish&#8217;s texture and concentrate its flavour. Much of the water disappears, while natural enzymes continue to work. The result is a deeper, more savoury taste that many compare to the way ageing affects cheese, cured ham or wine.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Is matured fish safe to eat?<\/button><\/h3><p class=\"vnn-faq__answer\">Yes. Drying, salting and other traditional preservation methods have been used safely for centuries. Properly prepared stockfish, clipfish, boknafisk and lutefisk are all perfectly safe to eat.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Why is matured fish so popular in Northern Norway?<\/button><\/h3><p class=\"vnn-faq__answer\">For centuries, preserving fish was essential for survival and trade. These products could be stored for months and exported across Europe. Today they remain an important part of Northern Norway&#8217;s food culture.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Is stockfish the same as the dried fish sold elsewhere in the world?<\/button><\/h3><p class=\"vnn-faq__answer\">Not necessarily. Many cultures dry fish, but Norwegian stockfish traditionally refers to cod that has been naturally air-dried without salt in the cool climate of Northern Norway. The method, species and climate all contribute to its distinctive character.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Can I cook stockfish myself?<\/button><\/h3><p class=\"vnn-faq__answer\">Yes \u2013 patience is the main ingredient. Stockfish needs several days of soaking before it is ready for the pan, oven or casserole. Read more about preparing stockfish <a href=\"https:\/\/www.fromnorway.com\/seafood-from-norway\/stockfish\/\">here<\/a>.<\/p><\/div>\n\n\n\n<div class=\"wp-block-vnn-faq\"><h3 class=\"vnn-faq__question\"><button type=\"button\">Can I cook clipfish myself?<\/button><\/h3><p class=\"vnn-faq__answer\">Yes. The fish must first be soaked to remove excess salt and restore its texture. Read more about preparing clipfish <a href=\"https:\/\/www.fromnorway.com\/seafood-from-norway\/clipfish\/\">here<\/a>.<\/p><\/div>\n\n\n\t\t<\/div>\n\n\n<div class=\"wp-block-group is-layout-grid wp-container-core-group-is-layout-9649a0d9 wp-block-group-is-layout-grid\"><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway facilities-sustainability facilities-sustainable-travel season-autumn season-spring season-summer season-winter region-tromso malgrupper-culture-specialist malgrupper-local-insider wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/restaurants-in-tromso-serve-up-the-tastes-of-the-arctic\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/01\/FISK3134-768x512.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tTroms\u00f8\n\t\t\t<\/div>\n\t\t\t<h2>Restaurants in Troms\u00f8 serve up the tastes of the Arctic<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tFood in Northern Norway\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway season-autumn season-spring season-summer season-winter region-harstad region-lyngenfjord region-senja region-tromso malgrupper-heritage-explorer malgrupper-local-insider malgrupper-nature-lover malgrupper-slow-traveller wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/from-fjord-to-fork-where-to-eat-seafood-up-north\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"811\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2023\/10\/Unknown-768x811.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tHarstad, Lyngenfjord, Senja, Troms\u00f8\n\t\t\t<\/div>\n\t\t\t<h2>From fjord to fork: Where to eat seafood up north<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tEat and stay, Food in Northern Norway\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div>\n\n<div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway facilities-sustainable-travel season-winter region-lofoten malgrupper-culture-lover wp-block-t2-featured-single-post\">\n\t\t<div class=\"default-card wp-block-t2-wrapper\">\n<a class=\"t2-post-link wp-block-t2-post-link\" href=\"https:\/\/nordnorge.com\/en\/artikkel\/molje-is-the-norths-favourite-winter-meal\/\">\n<div class=\"t2-post-dynamic-part is-source-filter filter-default_card wp-block-t2-post-dynamic-part\">\n\t\t<figure style=\"--t2-focal-point: 50% 50%;\" class=\"t2-post-featured-image has-image-ratio-16-9 wp-block-t2-post-dynamic-part\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2019\/10\/Web-st\u00f8rreles-3-scaled.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"\" \/><\/figure>\n\t\t<div class=\"card-content\">\n\t\t\t\n\t\t\t<div class=\"card-region\">\n\t\t\t\tLofoten\n\t\t\t<\/div>\n\t\t\t<h2>M\u00f8lje is the North&#8217;s favourite winter meal<\/h2>\n\t\t\t\n\t\t\t<div class=\"card-activities\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 640 512\" height=\"24\" width=\"24\" class=\"t2-icon t2-icon-activites\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M625.941 293.823L421.823 497.941c-18.746 18.746-49.138 18.745-67.882 0l-.36-.36L592 259.882 331.397 0h48.721a48 48 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zm-128 0L293.823 497.941C284.451 507.314 272.166 512 259.882 512c-12.284 0-24.569-4.686-33.941-14.059L14.059 286.059A48 48 0 0 1 0 252.118V48C0 21.49 21.49 0 48 0h204.118a47.998 47.998 0 0 1 33.941 14.059l211.882 211.882c18.745 18.745 18.745 49.137 0 67.882zM464 259.882L252.118 48H48v204.118l211.886 211.878L464 259.882zM144 96c-26.51 0-48 21.49-48 48s21.49 48 48 48 48-21.49 48-48-21.49-48-48-48z\"><\/path><\/svg>\n\t\t\t\tEat and stay\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n<\/a>\n<\/div>\n<\/div><\/div>\n\n\n<div class=\"vnn__byline vnn-grid has-author has-date has-tags\"><div class=\"vnn__byline-meta\"><div class=\"vnn__byline-author\">Written by Knut Hansvold<\/div><div class=\"vnn__byline-date\">June 17, 2026<\/div><\/div><div class=\"vnn__byline-tags\"><ul><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_se-og-gjore=coastal-culture\" rel=\"tag\">Coastal Culture<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_se-og-gjore=culture-and-history\" rel=\"tag\">Culture and history<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_se-og-gjore=eat-and-stay\" rel=\"tag\">Eat and stay<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_se-og-gjore=food-in-northern-norway\" rel=\"tag\">Food in Northern Norway<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_omrder=northern-norway\" rel=\"tag\">Northern Norway<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_sesonger=autumn\" rel=\"tag\">Autumn<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_sesonger=spring\" rel=\"tag\">Spring<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_sesonger=summer\" rel=\"tag\">Summer<\/a><\/li><li><a href=\"https:\/\/nordnorge.com\/en\/experiences-and-activities\/?fwp_sesonger=winter\" 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