Plaice in Lemon Sauce / Rødspetter i Sitronsaus

A seafood recipe found in “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980Rødspette i Sitronsaus_post_thumb[2]_thumb

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Mussels in Apple Juice and Coconut Milk / Blåskjell i Eplejuice og Kokosmelk

A delicious and different mussel recipe found on kiwi.no
Blåskjell i eplejuice og kokosmelk_post_thumb[2]_thumb

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.

The word “mussel” is most frequently used to mean the edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.

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Whiting Piemontese / Hvitting Piemontese

An itaian inspired fish recipe found in
“Seafoods ‘n Seaports – a Cook’s Tour of Massachusettes”

Whiting Piemontese / Hvitting Piemontese

Piemonte (Italian for “at the foot of the mountain”) is a region in Italy. It covers an area of 25,399 km² and has approx. 4.3 million inhabitants. The Aosta Valley in the northwest of the region belongs to historical and natural geographic Piedmont, but constitutes an autonomous region.

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

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Fish Soup with Cod and Tomatoes / Fiskesuppe med Torsk og Tomater

A  filling soup recipe found in “Torsk til Hverdag
og Fest” (Cod for Everydays and Party) a free cookbook  published by Godfisk!

Fish Soup with Cod and Tomatoes / Fiskesuppe med Torsk og Tomater

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also perfect for party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white fish meat and its delicate flavor, the cod suits perfectly for both everydays and party.

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Fish with Nice Sauce / Fisk med Fin Sås

A seafood recipe found in “God Mat på en 1/2 Timme” (Nice Food in Half an Hour) published by Alt Om Mat in 1974
Fish with Nice Sauce / Fisk med Fin Sås

The simple fish sauce gets a creamy consistency from cream cheese and a spicy touch of mustard. Please try the combination next time you cook fish.

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Grilled Salmon Slices / GriIlede Lakseskiver

A grilled salmon recipe  found in “God Mat Fra Sjøen”
(Great Food From The Sea) published by Gyldendal in 1984

Grilled Salmon Slices / GriIlede Lakseskiver

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The salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish mythology, a creature called the Salmon of Knot_SalmonKnowledge plays key role in the tale The Boyhood Deeds of Fionn. In the tale, the Salmon will grant powers of knowledge to whoever eats it, and is sought by poet Finn Eces for seven years. Finally Finn Eces catches the fish and gives it to his young pupil, Fionn mac Cumhaill, to prepare it for him. However, Fionn burns his thumb on the salmon’s juices, and he instinctively puts it in his mouth. In so doing, he inadvertently gains the Salmon’s wisdom. Elsewhere in Irish mythology, the salmon is also one of the incarnations of both Tuan mac Cairill and Fintan mac Bóchra.

Salmon also feature in Welsh mythology. In the prose tale Culhwch and Olwen, the Salmon of Llyn Llyw is the oldest animal in Britain, and the only creature who knows the location of Mabon ap Modron. After speaking to a string of other ancient animals who do not know his whereabouts, King Arthur’s men Cai and Bedwyr are led to the Salmon of Llyn Llyw, who lets them ride its back to the walls of Mabon’s prison in Gloucester.

HoffmanLokisalmonIn Norse mythology, after Loki tricked the blind god Höðr into killing his brother Baldr, Loki jumped into a river and transformed himself into a salmon to escape punishment from the other gods. When they held out a net to trap him he attempted to leap over it but was caught by Thor who grabbed him by the tail with his hand, and this is why the salmon’s tail is tapered.

Insalata di Mare – Italian Seafood Salad / Italiensk Sjømatsalat

A delicious salad recipe found in “Ganske Enkelt –
Italiensk Kokebok” (Quite Simple – Italian Cook Book)
published  by Notabene Forlag in 1995

insalata di mare_post

If you are as fond of seafood as I am, this salad is heaven sent. It contains all the goodies from the  sea one can think of. And sprinkled with parsley, lemon juice and olive oil. The Italians really know how to put seafood on the table.

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Traditional Irish Cod Fish Cakes / Tradisjonelle Irske Fiskekaker Av Torsk

A traditional Irish cod recipe found on irishcentral.com
Traditional Irish Cod Fish Cakes / Tradisjonelle Irske Fiskekaker Av Torsk

Fish cakes are Irish traditional fare at its very best. These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in breadcrumbs before frying.

This is a perfect recipe for using leftover mashed potatoes, if such a thing ever exists. But don’t worry you can always boil a few spuds for mashing to make these delicious and economical fish cakes.

Cod fish cakes may be simple but are ever so tasty. Traditional Irish fish cakes often use salmon or a mixture of salmon and whitefish but, for now, here’s a recipe that uses just cod.

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Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A delicious and simpel seafood recipe found on saveur.com
Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A great way to eat fresh shrimps and a bit more exciting than the traditional way we do it here in Norway: spread on fresh white bread, topped with mayonnaise, freshly ground pepper and dripped with lemon juice. It is not unlikely that I’ll try this the next time the lust for shrimps grabs me (but I won’t skip the white bread though) – Ted  😉

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