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Oslo (Norway)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
290kcal
62gProtein
—Carbs
2gFat
—Fibre
150 gServing
* Per serving · 150 g. May vary.
Allergens
🐟 Fish
Dried Cod
How to order / say it
Say it
Tørrfisk — [turr-FEESK]
Order
I'd like the tørrfisk, please.
Locally
Jeg vil ha tørrfisk, takk.
Say locally
Air-dried unsalted cod, traditionally prepared in Norway.
Why try it?
Tørrfisk is a staple of Norwegian culinary history, particularly in coastal communities. It represents the ancient preservation methods essential to Norwegian life, providing insight into the ingenuity of Oslo's food traditions.
How it tastes
It has a firm yet chewy texture with a rich, oceanic umami flavor, often rehydrated and served in stews or as a snack.
Origin & History — first documented: 1100
Originating in the Lofoten islands in the 12th century, tørrfisk was a primary export due to its durability and nutrition. The air-drying process was perfected by fishing communities, becoming integral to Norway's economy and diet.
Recipe
Ingredients
- 🐟 500 g dried cod
- 1 l water
Method
- 1 Soak dried cod in water for 24 hours, changing water several times.
- 2 Rinse the cod and use in desired recipe such as stews or as is.
- 3 Serve rehydrated cod according to the chosen preparation.
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