Fish was a necessity for the people of the fjords, and there was plenty of it in North Troms. A well-known expression was »....we put the potato on before we rowed out to fish a boil». Here we have gathered a number of recipes for fish that were typical of North Troms.
Cod was the most important fish, and most of it was hung to be sold as stockfish. Other fish species used were haddock, saithe, herring and redfish. To a lesser extent, flounder, halibut and tusk. In summer, salmon and trout were fished.
The first mølja of the year was a highlight, and it was served with liver belly and chamois belly.
The fish was preferably used fresh, so the family could gather for a meal in the middle of the night. Otherwise, the fish was cured, salted or smoked. In the past, sour fish was also common, and this was cooked as a substitute for fresh fish. Roe was used to make roe cakes and roe ball soup.
During the fishing season, they cooked fish every day when they were rowing. But many had a craving for sour fish, as they were bored by fresh fish. In the summer, they carried the fish below the floodplain and covered it with seaweed (dæbbo). When it soured, they boiled it. In winter, the Sami hid the fish under the snow so that it would turn sour.
From About the Sea Sami by Anders Larsen (1950)
