Norwegian Cuisine

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs from continental cuisine with a stronger focus on game and fish, and many traditional dishes result from using preserved materials because of the long winters. Popular fish dishes are based on salmon, cod, herring, sardine and mackerel, and smoked salmon and gravlaks, meaning buried salmon, are traditional products. Lamb and mutton are popular in autumn, notably in fårikål, a mutton stew with cabbage. Modern Norwegian cooking, though still strongly influenced by its traditional background, has been influenced by globalization.