The fishing industry is closely connected to the history of Norway. Cod and salmon have always been two staples of Norwegian cuisine. But did you know that some of Norway’s top seafood delicacies are in season during winter?

The quality and flavour of fresh fish and prawns, langoustine, blue mussels, scallop, and lobster are at their best in the winter.

While we’re on the subject of fish, winter is the best time to experience skrei – a very special seasonal guest. Skrei is migrating Arctic cod that appears along the Norwegian coast to spawn every year. They tend to grow extra large, and skrei fishing is hugely popular with Norwegians and visitors alike.

Skrei is particularly abundant from January to April around Lofoten, Senja and Vesterålen in Northern Norway. At the end of March, the World Cod Championships take place in Svolvær, Lofoten. But you don’t have to travel to Northern Norway to taste it. You’ll find creatively prepared skrei in all the big cities, including Oslo, Trondheim, Bergen, Stavanger, and Ålesund.

Those who visit Norway in December can also indulge in some of our most mouthwatering traditions. Lots of restaurants serve authentic Norwegian Christmas buffets. You simply can’t go wrong with “ribbe” (pork ribs) or “pinnekjøtt” (cured lamb cooked over birch twigs in a saucepan). Side dishes include meatballs, sausages, sauerkraut, potatoes, and mashed swede. Another important dish on the Christmas table is lutefisk. Made from stockfish treated with lye, it has a jelly-like consistency which is not to everyone’s taste. It is however Norway’s longest-standing Christmas tradition that goes all the way back to the 15th century!