Fish and seafood in Norway: from traditional lutefisk to Kamchatka crab
Norway is a country where fish and seafood are not just part of the cuisine, but a whole culture. Since ancient times, fishing has been the basis of life for Norwegians, and today fish dishes such as lutefisk and shellfish occupy an important place in gastronomy. Lutefisk is a traditional Christmas dish made from dried fish, which attracts more and more tourists every year. Fresh seafood, such as Kamchatka crabs, Scandinavian oysters and scallops, have long been popular internationally.
In this article, we will tell you all about Norway's most famous fish dishes, their history, how to cook them properly and where to try the best ones in Norway.
What is lutefisk and why is it eaten at Christmas in Norway?
Lutefisk is a traditional Norwegian Christmas dish made from dried cod. The fish is soaked in an alkaline solution, which gives it a distinctive gelatinous texture and unique taste. This dish became part of the Christmas meal in Norway in the 15th century, when dried fish was the main source of food during the winter months. Today, lutefisk is often served with potatoes, green peas and butter. It is delicious, unusual and represents one of Norway's oldest traditions.
How to cook lutefisk at home?
Ingredients:
- 1 cod fillet (500–700 g)
- 1 litre of water
- 1 tablespoon of alkaline solution (available from specialist shops)
Preparation:
- Soak the dried fish in the solution and leave for 2–3 days, changing the water regularly.
- Then rinse the fish in cold water and boil it in salted water for 10–15 minutes until it becomes soft.
- Serve with potatoes, butter, peas and herbs.
What are the traditions of eating Kamchatka crab in Norway?
Kamchatka crab is one of the most delicious and expensive seafood dishes, often served in Norwegian restaurants. This crab, caught in northern waters, has tender meat that is ideal for both hot and cold dishes. In Norway, it is served in restaurants as part of a gourmet dinner or special crab safaris are organised where tourists can catch crabs directly in the sea. Crab meat is often served with lemon, garlic and oils, and is also used to make soups and pastes.
Where in Norway can you try lutefisk and Kamchatka crab?
| Location | Establishment | Dish | Price (2025) |
|---|---|---|---|
| Oslo | Fiskeriet | Lutefisk with potatoes and peas | 175 NOK/serving |
| Bergen | Bryggeloftet & Stuene | Lutefisk made according to an old recipe | 180 NOK/serving |
| Trondheim | Mathallen | Kamchatka crab with garlic and lemon | 280 NOK/serving |
| Stavanger | Sjøhusene | Kamchatka crab meat | 350 NOK/serving |
How to serve lutefisk and Kamchatka crab correctly?
- Lutefisk is traditionally served with potatoes and green peas. Butter can be added to warm it up and bring out the flavour of the fish. Lutefisk is often served with mulled wine or a light white wine.
- Kamchatka crab is usually served cold with lemon, garlic sauce and fresh herbs. White wine or fresh cider are ideal drinks to accompany this dish.
What other seafood should you try in Norway?
- Norwegian oysters are one of the most popular dishes on the coast. They have a delicate flavour thanks to the clean waters of the fjords.
- Scallops are served both raw (sashimi) and pan-fried with butter and garlic.
- Mussels — Norway is famous for its fresh mussels, which are often served with wine and garlic sauces.
Fish and seafood in Norway are not only a gastronomic tradition but also part of the country's cultural heritage. Dried fish lutefisk and exquisite Kamchatka crab meat epitomise the richness of Norwegian cuisine, which not only satisfies your appetite but also immerses you in the atmosphere of ancient traditions. When travelling in Norway, be sure to try these dishes in the best restaurants and don't miss the opportunity to take part in an exciting crab safari.
