The other night we were invited to a splendid dinner of freshly caught you. According to the Norwegian tradition, the fish should be boiled in salted water with the same percentage of salt in the North Sea (5%) so as to maintain the its original flavor, and served with boiled potatoes, Romme (sour cream) and liver of the fish itself. The liver of the Six (or cod) is gently removed carefully removing the skin that covers it, where they nest parasites, and cooked in a pan with a little 'salt and pepper. The liver is naturally rich in oil and seasoning the fish is boiled, it has a flavor that may not like ..
smaller fish, however, we have them fried, the Norwegian way of course!
is breaded in flour with a little 'salt and pepper and fry in butter.
This is also traditionally cooked whale meat.
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