{"id":4939,"date":"2020-03-30T11:39:09","date_gmt":"2020-03-30T11:39:09","guid":{"rendered":"https:\/\/nordnorge.com\/en\/?post_type=artikler&p=4939"},"modified":"2025-09-01T11:17:54","modified_gmt":"2025-09-01T11:17:54","slug":"local-delicacies-are-only-a-ferry-ride-away-at-kjerringoy","status":"publish","type":"artikler","link":"https:\/\/nordnorge.com\/en\/artikkel\/local-delicacies-are-only-a-ferry-ride-away-at-kjerringoy\/","title":{"rendered":"Local Delicacies are only a ferry ride away at Kjerring\u00f8y"},"content":{"rendered":"\n\t\t
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\n\t\t\t\tElk sausage, veal burgers, cured saithe, smoked salmon, home-brewed beer, grilled stockfish, local cheeses and an abundance of herbs. Salten is an eldorado for those seeking delicious flavours.\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\n\n

So called, “short-travelled food\u201d is increasing in popularity, and proximity to ingredients is becoming ever more important. At picturesque Kjerring\u00f8y, just north of Bod\u00f8, Oddbj\u00f8rn Olsen has taken production one step further.
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\u201cI define it as non-travelled food,\u201d says the cheesemaker who have spent close to two decades producing and developing traditional fare based on ecology and sustainable development. Inspiration and ideas come from the old fisherman-farmer culture which characterised the coast of northern Norway for centuries. Fertile soil, teeming animal and bird life, and an ocean full of fish and shellfish formed the basis on which the menu was developed.
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No matter how hard the coastal population were stricken by destitution and economic depression over the centuries, they always had fish and potatoes. They never starved. The breadbasket was always right outside their door. This is indeed why the first Norwegians came here, over 10,000 years ago. Here they found reindeer, elk, whales, fish and shellfish, as the glaciers slowly receded revealing the coastal alpine landscape.<\/p>\n\n\n\n

Delicious food is made from scratch <\/h2>\n\n\n\n

The Lofoten Fishery was established as the mainstay of both regional and national development, in close collaboration with cargo vessel traffic to the Hanseatic city of Bergen. It was the natural resources that formed the basis of much of modern Norway\u2019s development. And it is generations of knowledge and tradition that Oddbj\u00f8rn is now drawing on, when he is making sure that customers and guests are given an insight into how delicious food can be, when everything is made from scratch.
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Let the locals give your holiday a boost <\/h2>\n\n

Ask Visit Bod\u00f8 about everything you need to know<\/p>\n\n

Go to homepage<\/a><\/div>\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n

\u201cM\u00f8sbr\u00f8mlefse, for instance,\u201d says Oddbj\u00f8rn, as he whisks rhythmically in a pan containing what will be the lefse filling \u2013 a mixture of whey and brown cheese. \u201cM\u00f8sbr\u00f8mlefse are mentioned by the poet and clergyman, Petter Dass. At the same time, the north Norwegian lefse is nothing less than a close relative of the Mexican tortilla. In that respect, you might say that food also allows for fraternisation across national borders.\u201d<\/p>\n\n\n

\n\t\t\t\tPractical information on Kjerring\u00f8y and how to get your hands on local delicacies\n\t\t\t<\/h3>
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