Recipes for various fish dishes from Nord-Troms.
Rowing club, fishing centre, Kåfjord
The stomach is scraped clean and washed in vinegar water. The magma is filled with purified liver and boiled.
Onion stomach
Liver
Onions
Salt, pepper
The magma is scraped clean and washed in vinegar water. Fill the stomach with purified liver, onions and spices. Boiled.
Kamsemaga, Meiland
Maga
Liver
Onions
Salt
Pepper
Coarsely ground wheat
A little rye
Wash the stomach and turn it over. Make a dough from the liver, onion, salt, pepper and flour. Fill it into the stomachs and tie together. Prick with a pin so the air escapes during cooking.
Salted fish with wholemeal soup, Kåfjord
Fish
Coloured rye
Potatoes
No milk was used in the soup, but water and ground rye. This is boiled into a thin soup. Serve with salted fish and potatoes.
Saltfish ball, Skjervøy
Salted fish
Potatoes
Wheat flour
Flesk
Dry meat
Pepper and salt
Drain the fillet of the salted fish, grind it with potato and mix it with wheat flour and pepper. Grind until the stuffing becomes firm and make into buns. Pork and/or dry meat can be mixed into the buns. Boil in water with a little salt. Cook the kohlrabi slices and melt the butter.
Bakkalao, Kåfjord
Potatoes
Fish
Onions
Wheat flour
Salt and pepper
Macaroni
Bacon in cubes
Diced sausages
Peel the raw potato and cut into slices. Cut the fish into cooking slices (remove the skin). Raw sliced fish is best. Add a little water to the saucepan and layer the fish, raw potato slices and onion slices. Sprinkle wheat flour with salt and pepper between the layers. Simmer for 20-25 minutes. Shake occasionally to prevent burning.
Cook the macaroni. Cut the bacon into strips and bring to the boil to remove the salt. Switch off the water. Brown the bacon together with the sausage cubes. Add the macaroni. Serve with potatoes.
Tørrfisklapskaus, Havnnes
Dried fish
Carrot
Kohlrabi
Onions
Potatoes
Salt and pepper
Leave the stockfish in water overnight. Cut it into suitable pieces and add all the ingredients at once. Cook over a low heat until the vegetables are tender.
Surfisk, Kvænangsbotn
Fresh small cod and haddock.
Use a fish box. Layer seaweed and fish until the box is full. Place the box in the flood chamber until the fish are suitably acidic. This must be done in the spring, when the sea is suitably warm.
Cod under seaweed bridge, Nordreisa
This is a very old and specialised method. Large cod are skinned and salted for 24 hours. A pit is then made in the shoreline, the fish is placed in it and a seaweed bridge is built over it. The fish is left to mature for four days. By then it's soured and has a peculiar flavour. Some people like it, others don't.
Source: Booklet «Food and traditions in North Troms», 1997
