5 SIMPLE TECHNIQUES FOR SEAFOOD FROM NORWAY RECIPES

It’s eleven o’clock on a dim, chilly, blustery early morning in February, by using a feeble arctic Sunshine barely peeping above the horizon, plus the harbor at Røstlandet is a hive of activity. 3 boats are tied up into the wharf, offering their bounties of fresh caught cod, while the skipper of A different boat nestles his craft into a slot f

Then, to help keep the spring rains from spoiling it, it’s brought indoors to complete drying. By midsummer it’s entirely cured, and ready to be graded and sold.It handles flavourful herbs and spices with terrific results – It's also possible to find the money for being generous with garlic, chili and ginger. Steaming and frying are the commo