Recipes with cooked fish from Nord-Troms.
Cooked small salmon
To prevent the salmon from becoming dry and to give it a good colour, cut the salmon into 2 cm thick slices, rub with a little salt and leave for an hour. Wash and dry it. Bring equal parts cream and carrot juice to the boil and add them to the mixture. Bring the mixture to the boil and leave the fish to soak until it is ready.
Decommissioned halibut (Skjervøy)
Halibut heads
Halibut
Cabbage
Potatoes
You cook it like mutton cabbage. You have the heads at the bottom - a layer of cabbage - a halibut, some spices in between the layers. Serve with boiled potatoes.
Torskemølja
When you cooked cod in the old days, you had everything in one pot. First you had well washed potatoes and lean (liver, loin or both). This had to be boiled a little before you added the roe, about 40-50 minutes. Then you added the washed fish, and finally the cleaned liver.
Boiled cod tongues
Cod tongues are washed, cleaned and cooked like normal fish. For this, a white sauce or curry sauce is made from butter, flour and milk. You can also add fish ball gravy to the sauce. Add half a teaspoon of curry per litre of sauce.
Fish in brown sauce
Fish
Brusaus
Potato
Boil the fish first. Make the brown sauce. When the fish is cooked, cut it into pieces and add them to the sauce. Add the potatoes.
Herring, krill (Kåfjord)
The small herring looked like sardines. The herring was not gutted, but boiled whole in large pots with potatoes. The herring was also fried whole.
Source: Booklet «Food and traditions in North Troms», 1997
