A classic Danish lunch recipe found in “Mat til Hverdag og Fest” (Food for Everydays and Parties) utgitt av Hjemmets Kokebokklubb i 1984
Breaded plaice with juicy, delicious fish meat under a delicate crust and served with tartar sauce and a little crispy salad and a lemon slice. This is party food at everyday prices. Fresh or frozen everyone likes plaice.
A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted
A Brazilian recipe found in “Internasjonale Retter med Norsk Fisk” (International Dishes made with Norwegian Fish) published by Vennergren-Cappelen in 1987
Ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.
A traditional Scotish fish dish found in “War Time Recipes” published by The Proctor & Gamble Co in 1918
Finnan haddie (also known as Finnan haddock, Finnan, Finny Haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray.
A spicy cod dinner recipe found in “Torsk til Hverdag og Fest” (Cod for Everydays and Parties) a free E-book published by Godfisk!
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 great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, cod fits just perfectly for everydays and parties.
Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.
A fish dinner recipe found in “Old Gloucester Sea Food Recipes” published by Frank E Davis Fish Company in 1932
If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted
A simple fish dish found in “God Mat På en Halv Timme” (Nice Food in Half an Hour) published by Allt Om Mat in 1974
For this dish the golden rule is: The simpler the better. But then for a Swede the combination of pike, cream and tomato puree is unusually obvious.
Pike is copious both in Norwegian, Finish and Swedish lakes and it is a very popular fish both in Sweden and Finland. It is hardly ever eaten here in Norway though. Strange really, though it is rather ugly to look at it is absolutely delicious with its firm white meat – Ted
A fish recipe found in “How To Eat Canned Salmon” published by Alaska Packers Association in 1900
A chafing dish (from the French chauffer, “to make warm”) is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the “fierce” heat of direct flames. The chafing dish could be used at the table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods, such as fish, warm while preventing overcooking.