{"id":3008,"date":"2019-12-18T23:25:34","date_gmt":"2019-12-18T23:25:34","guid":{"rendered":"https:\/\/nordnorge.com\/en\/?post_type=artikler&#038;p=3008"},"modified":"2025-09-01T11:18:03","modified_gmt":"2025-09-01T11:18:03","slug":"bacalao-the-clipfish-of-northern-norway","status":"publish","type":"artikler","link":"https:\/\/nordnorge.com\/en\/artikkel\/bacalao-the-clipfish-of-northern-norway\/","title":{"rendered":"Bacalao, the clipfish of Northern Norway"},"content":{"rendered":"\n\t\t<div class=\"wp-block-vnn-ingress\">\n\t\t\t<div class=\"vnn__ingress\">\n\t\t\t\tBacalao, the clipfish casserole with tomato is a favourite in Northern Norway. However, this has actually only been the case since clipfish made a comeback in Northern Norway in the 90s.\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\n\n<p class=\"has-drop-cap\">Bacalao. The word evokes images of salsa and samba rhythms, of the sun in southern climes, of white sandy beaches, Mediterranean cuisine and dinner in sultry summer temperatures under a crow-black sky. But why? The clipfish that the bacalao is made of is Norwegian after all, and Northern Norwegian at that. Perhaps it&#8217;s just that it has just been doing timeout in a number of latin countries for a while?<\/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\/2022\/03\/010182_Kathrine-Soergaard_nordnorge.com_.jpg\" data-size=\"1704x2400\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">01<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/010182_Kathrine-Soergaard_nordnorge.com_-1454x2048.jpg\" alt=\"Classic bacalao with potatoes and black olives. Photo: Kathrine S\u00f8rg\u00e5rd\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/010182_Kathrine-Soergaard_nordnorge.com_.jpg\" data-caption=\"Classic bacalao with potatoes and black olives. Photo: Kathrine S\u00f8rg\u00e5rd\" \/>\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\/2022\/03\/000158_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-size=\"2400x1600\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">02<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/000158_Svein-Jaeger-Hansen_www.nordnorge.com_-768x512.jpg\" alt=\"Clipfish perfectly cooked \u00a9 Svein J\u00e6ger Hansen\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/000158_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-caption=\"Clipfish perfectly cooked \u00a9 Svein J\u00e6ger Hansen\" \/>\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: Classic bacalao with potatoes and black olives. Photo: Kathrine S\u00f8rg\u00e5rd<\/figcaption><figcaption>02: Clipfish perfectly cooked \u00a9 Svein J\u00e6ger Hansen<\/figcaption><\/div>\t<\/div>\n\t\n\n\n<h2 class=\"wp-block-heading\" id=\"h-clipfish-never-again\">Clipfish\u2026never again?<\/h2>\n\n\n\n<p>Clipfish was once daily fare in Norway. It is said that many had nothing else to eat but dried herring and clipfish during the war, so when the war ended in 1945, if there were two things that were dropped from the menu if one could afford to do so, it was the dried fish. Statistics on Norwegian eating habits seem to bear this theory out.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-it-made-a-salty-comeback-in-the-90-s\">It made a salty comeback in the 90&#8217;s<\/h2>\n\n\n\n<p>After many had tried to convince Norwegians of the attributes of clipfish without success, something twigged suddenly in the 90s. All of a sudden, clipfish was relaunched in the guise of bacalao in a series of exotic restaurants that were springing up across the country. Finally, we could say the word &#8216;clipfish&#8217; without so many people wrinkling their noses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-1994-breakthrough\">The 1994 breakthrough<\/h2>\n\n\n\n<p>We had previously tried to introduce clipfish at the Arctandria restaurant without much success, but when bacalao reappeared on the menu again in 1994, it was an eye-opener for many &#8211; not to mention a mouth-opener after that. This was something quite new. Or was it?<\/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\/03\/002112_Shigeru-Ohki_www.nordnorge.com_.jpg\" data-size=\"2400x1600\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">01<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/002112_Shigeru-Ohki_www.nordnorge.com_-2048x1365.jpg\" alt=\"Little delicacies of clipfish \u00a9 Shigeru Ohki\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/002112_Shigeru-Ohki_www.nordnorge.com_.jpg\" data-caption=\"Little delicacies of clipfish \u00a9 Shigeru Ohki\" \/>\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\/2022\/03\/010147_Kathrine-Soergaard_nordnorge.com_.jpg\" data-size=\"1449x2400\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">02<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/010147_Kathrine-Soergaard_nordnorge.com_-768x1272.jpg\" alt=\"Red wine goes well with bacalao \u00a9 Kathrine S\u00f8rg\u00e5rd\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/010147_Kathrine-Soergaard_nordnorge.com_.jpg\" data-caption=\"Red wine goes well with bacalao \u00a9 Kathrine S\u00f8rg\u00e5rd\" \/>\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\/2022\/03\/000159_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-size=\"2400x1600\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">03<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/000159_Svein-Jaeger-Hansen_www.nordnorge.com_-768x512.jpg\" alt=\"Tasty clipfish dish \u00a9 Svein J\u00e6ger Hansen\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/000159_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-caption=\"Tasty clipfish dish \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\/2022\/03\/000155_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-size=\"2400x1600\">\n\t\t\t\t\t\t<span class=\"block-gallery-count\">04<\/span><img decoding=\"async\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/000155_Svein-Jaeger-Hansen_www.nordnorge.com_-768x512.jpg\" alt=\"Tomatoes and potatoes go with it \u00a9 Svein J\u00e6ger Hansen\" data-full-url=\"https:\/\/nordnorge.com\/content\/uploads\/2022\/03\/000155_Svein-Jaeger-Hansen_www.nordnorge.com_.jpg\" data-caption=\"Tomatoes and potatoes go with it \u00a9 Svein J\u00e6ger Hansen\" \/>\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: Little delicacies of clipfish \u00a9 Shigeru Ohki<\/figcaption><figcaption>02: Red wine goes well with bacalao \u00a9 Kathrine S\u00f8rg\u00e5rd<\/figcaption><figcaption>03: Tasty clipfish dish \u00a9 Svein J\u00e6ger Hansen<\/figcaption><figcaption>04: Tomatoes and potatoes go with it \u00a9 Svein J\u00e6ger Hansen<\/figcaption><\/div>\t<\/div>\n\t\n\n\n<h2 class=\"wp-block-heading\" id=\"h-bacalao-translates-to-cod\">Bacalao translates to cod<\/h2>\n\n\n\n<p>Bacalao is a Spanish word that basically means cod. When the term was coined, there was no established practice for delivering fresh cod to southern European countries. In order to export it, it therefore had to be fully salted. It is only in modern times that it has become possible to supply southern Europe with frozen, and subsequently, fresh cod. This variety is known as bacalao fresco &#8211; fresh cod &#8211; whilst the fully salted fish is still called bacalao.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-from-the-mediterranean-to-latin-america\">From the Mediterranean to Latin America<\/h2>\n\n\n\n<p>It is said that dried fish was Norway&#8217;s very first export item. When clipfish was &#8216;invented&#8217;, it fast became a threat to the Norwegian dried fish export industry. Southern Europe had had a taste of something that, after having been soaked, was far more versatile than fish that had simply been dried. What&#8217;s more, it had been preserved no less than three times; fully salted, dried and cured. This meant that the Spanish and the Portuguese could take it with them on their conquests of Latin America. So this is how this new culinary tradition took root in these countries.<\/p>\n\n\n<div class=\"t2-featured-content-layout alignwide alignwide wp-block-t2-featured-content-layout\" role=\"list\"><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-eat-and-stay todo-food-in-northern-norway facilities-sami season-autumn season-spring season-summer season-winter region-northern-norway malgrupper-culture-lover malgrupper-culture-specialist malgrupper-family-memorymaker malgrupper-jubilee-planner malgrupper-local-insider malgrupper-modernist wp-block-t2-featured-single-post t2-featured-content-layout-col-4\" role=\"listitem\">\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-food-is-half-the-journey\/\">\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\/12\/002112_Shigeru-Ohki_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\tNorthern Norway\n\t\t\t<\/div>\n\t\t\t<h2>The food is half the journey<\/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 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 t2-featured-content-layout-col-4\" role=\"listitem\">\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 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 t2-featured-content-layout-col-4\" role=\"listitem\">\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><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"h-they-searched-the-length-and-breadth-of-portugal\">They searched the length and breadth of Portugal<\/h2>\n\n\n\n<p>In 1993, the owners of the Skarven restaurant, Gunnar Andersen and Jan Klev, travelled the length and breadth of Portugal looking for clipfish recipes. despite their limited Portuguese, they always managed to locate the familiar bacalao. They were almost disappointed to discover that the great old Norwegian bacalao casserole was nowhere to be found. Never in their wildest dreams had they imagined that so many clipfish dishes were possible. Clipfish soups, clipfish salads, grilled clipfish, baked or boiled clipfish with numerous sauces, and almost never the same twice. They discovered that there was no limit to what one could make from &#8216;bacalhau&#8217;, as the Portuguese want to spell it.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-there-are-365-clipfish-recipes\">There are 365 clipfish recipes<\/h2>\n\n\n\n<p>A Portuguese woman is apparently not ready for marriage until she can make 365 different clipfish dishes. Andersen and Klev also noticed that the Portuguese do not consider bacalao to be fish. They refer to it all at once as meat, fish and bacalao, given that its dense texture positions it somewhere between meat and fish.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-latin-for-the-northern-norwegian-palate\">Latin for the Northern Norwegian palate<\/h2>\n\n\n\n<p>Over the years, the chefs have used their inspiration and experience to adapt various latin, or southern European, traditions for the Northern Norwegian palate. A tonne of clipfish is delivered to their kitchen every year as a raw ingredient. <\/p>\n\n\n<div class=\"t2-featured-content-layout alignwide alignwide wp-block-t2-featured-content-layout\" role=\"list\"><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 t2-featured-content-layout-col-4\" role=\"listitem\">\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><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler wp-block-t2-featured-single-post t2-featured-content-layout-col-4\" role=\"listitem\">\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><div class=\"t2-featured-single-post t2-featured-content is-post-type-artikler todo-culture-and-history todo-eat-and-stay todo-food-in-northern-norway region-salten malgrupper-culture-specialist wp-block-t2-featured-single-post t2-featured-content-layout-col-4\" role=\"listitem\">\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\/local-delicacies-are-only-a-ferry-ride-away-at-kjerringoy\/\">\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=\"490\" src=\"https:\/\/nordnorge.com\/content\/uploads\/2020\/03\/534453522-768x490.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\tBod\u00f8 og Salten\n\t\t\t<\/div>\n\t\t\t<h2>Local Delicacies are only a ferry ride away at Kjerring\u00f8y<\/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<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n<div class=\"vnn__byline vnn-grid has-no-author has-no-date has-tags\"><div class=\"vnn__byline-tags\"><ul><li><a 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