We had the loveliest dinner the other day and while deeply involved in preparing, it took me down the memory lane. Since I was very young, I’ve always liked fishing and from the start even more than eating it:-) As a scout I always had a knife in my belt and of course we had to clean the fish. My wife knows this of course and that’s why I was nicely invited to make the dish. For me it’s not a big deal, but since it tells a bit about our culture and tradition or at least habits in Norwegians home, I was thinking why not share the moments with you. Nowadays I don’t have a knife in my belt, but my Nokia mobile phone to document things for you. So let me first show you the result and invite you to sit in:
The fish was bought frozen in the local grocery and defrosted overnight in the fridge. Like I said; laying it on the kitchen counter and finding the right knife brought me down memory lane. How we made our own fishing equipment and how exciting it was to see who could catch the first one and the biggest one. Then cleaning it, feeling like a surgeon, and with curiosity finding what was in its stomach. Sometimes a small crab, sometimes sardine, starfish or even sometimes a sea urchin. Then we sometimes lit a camp fire to grill the fresh caught fish. We felt very grown up, self sufficient guys – almost like Robinson Crusoe.
Back to our dinner and the preparation; above you see the whole fish and then clean without the head and fish guts, ready for the final touch.
We have found that the easiest way to make a good salmon dinner is to fill it with butter, some slices of lemon and sliced leek. Then we wrap it in aluminium foil and bake it in the oven for an hour or so. You’ll have to scroll upwards again, to see and enjoy the result – Bon Appetite.
I know my regular readers like to learn something from Norway reading my blog. So let me add that fish is our second biggest export article after oil and gas. Not only because we have the North Sea on our doorstep, but also because fish farming has become big industry in Norway. In its natural streams, Atlantic salmon are considered a prized recreational fish, pursued by avid fly anglers during its annual runs. The rest are commercially farmed. Sport fishing communities, mainly from Iceland and Scandinavia, have joined in the North Atlantic Salmon Fund (NASF) to buy away commercial quotas in an effort to save the wild species of the original fish.
So next time you by salmon: look for the Norwegian one and check back on this post to see how easy it can be served as a delicacy:-)