Rakfisk is a Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking, this cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast, cuisine titled?
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Rakfisk Rakfisk (] ) Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking.
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Norwegian cuisine Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.
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Ikizukuri Ikizukuri (生き作り ), also known as "ikezukuri" (活け造り ), (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used.
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Havfisk Havfisk (formerly Aker Seafoods) is a Norwegian Whitefish fishing, seafood processing and sale company. The company was listed on the Oslo Stock Exchange and has its headquarters in Ålesund, Norway.
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Turkmen cuisine Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. "Plov" (pilaf) is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsa, gutap (often filled with spinach), and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.
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Boknafisk Boknafisk (either from saami "boahkkeguolli" or Norwegian "bokna" "half dry") is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall.
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Fenalår Fenalår, in Norway, is a salted, dried and cured leg of lamb or year old, young mutton. Curing time is normally about three months, but the "fenalår" may be matured for a year or more. In some parts of the region, especially in the Voss area the leg is also slightly smoked (using a cold smoke process) before curing to prevent any mould-related problems that may occur when drying meat in a humid, mild climate.
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Ground provisions Ground provisions is the term used in West Indian nations to describe a number of traditional vegetables staples that are planted in the ground, such as yams , sweet potatoes, dasheen root, eddos and cassava. They are often cooked and served as a side dish in local cuisine. Caribbean recipes will often simply call for ground provisions rather than specify specific vegetables. It is usually accompanied by stewed meat, fish or chicken or with "buljol", a dish made from salted cod, sautéed with onions and tomatoes.
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Kenkey Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as "konkee"), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu, (the Asante refer to the same dish as ""Dɔkono"", pronounced as "Dorkono"), blue drawers, and tie-a-leaf. In Trinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include pumpkin and coconut. In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.
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Kashk Kashk (Persian: کشک‎ ‎ , Kurdish: keşk‎ , Turkish: "keş peyniri" ), qurt, qurut (, Turkmen: gurt , Uzbek: "qurt" , Azerbaijani: "qurut" , Bashkir: ҡорот , Kyrgyz: курут , Pashto: قروت‎ , Turkish: "kurut, sürk, taş yoğurt, kurutulmuş yoğurt" , Shor: қурут ), jamid (Arabic: جميد، اقط‎ ‎ ), chortan (Armenian: չորթան , ["chor", meaning "dried", plus "tan"]), aaruul (Mongolian: ааруул ) is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.
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Guljeot Guljeot (굴젓 ) or salted oyster is a "jeotgal" (salted seafood) made by salting and fermenting oyster. It is a popular "banchan" (side dish) served as an accompaniment to "bap" (cooked rice).
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Fish fillet A fish fillet, from the French word "filet" /filɛ/ meaning a "thread" or "strip", is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrae, they are often said to be "boneless". However, some species, such as the common carp, have smaller intramuscular bones called "pins" within the fillet. The skin present on one side may or may not be stripped from the fillet. Butterfly fillets can be produced by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly.
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Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula; an historically isolated rural area which developed self-sufficiency in food production. See "Cuisine of Gower".
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Bottarga Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna ("bottarga di tonno"), frequently found near coastlines throughout the world, that often is featured in Mediterranean cuisine and consumed in many other regions of the world. The food bears many different names and is prepared in several different ways.
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Smen Smen (from Arabic: سمن or سمنة‎ ‎ also called "sman", "semn", "semneh", or "sminn") is salted fermented butter, an important cooking ingredient widely used in Algerian cuisine and most common in other North African and Middle Eastern cuisines. It is produced using the butter made from the milk of sheep, goats or a combination of the two. The butter is brought to boiling point for about 15 minutes, then skimmed, strained into a ceramic jar called a "khabia", and salted before it curdles. Thyme is often added to it to provide a yeast and enzyme starter. Other plants or fruits can be used. The result is then aged, often in sealed containers. It is then traditionally buried in the ground for temperature stability purposes, just like cheese is left to mature in underground caves because they have cooler and more stable temperatures.
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Šar cheese Šar cheese (Albanian: "Djathë i Sharrit" , Serbian: Šarski sir/Шарски сир ) is a hard cheese made in Gora, Opolje and Štrpce, located in the Šar Mountains of Kosovo. It is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone. The hallmarks of the cheese are its saltiness, and the fact that it is a treat for any time of the day or year.
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History of Norway The history of Norway has been influenced to an extraordinary degree by the terrain and the climate of the region. About 10,000 BC, following the retreat of the great inland ice sheets, the earliest inhabitants migrated north into the territory which is now Norway. They traveled steadily northwards along the coastal areas, warmed by the Gulf Stream, where life was more bearable. In order to survive they fished and hunted reindeer (and other prey). Between 5,000 BC and 4,000 BC the earliest agricultural settlements appeared around the Oslofjord. Gradually, between 1500 BC and 500 BC, these agricultural settlements spread into the southern areas of Norway - whilst the inhabitants of the northern regions continued to hunt and fish.
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Norway Royal Salmon Norway Royal Salmon ASA is a Norwegian fish farm company, headquartered in Trondheim, Norway with a
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Fish soup "Fish soup" is a warm food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
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Serbian cuisine Serbian cuisine (Serbian: српска кухиња / srpska kuhinja ) is the traditional cuisine of the Balkan country Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).
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Snøfrisk Snøfrisk is a Norwegian goat cheese made by Tine.
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Kig ha farz Kig ha farz is a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding. It is eaten traditionally in Brittany, more specifically around Léon in the region situated west from Morlaix to Brest. This dish, which is quite similar to a pot-au-feu, was once considered a dish for the poor and peasantry. The name in Breton literally means "meat and stuffing".