Fish has always been the staple food for folks in the Nordic countries, as the fishing is seasonal; there was a requirement to store and preserve fish all throughout the winter season. Drying is the oldest form of food conservation and dried white fish was traditionally the most vital food commodity in Norway, both as staple food and for trade, particularly in the coastal provinces. However, more fatty fishes like herring, charr, trout and salmon aren’t very different for drying.

Preserved fish is still a vital part of the economy of fishing communities throughout the North. For more information on Scandinavian Preserved Fish, please check out https://www.dailyscandinavian.com/scandinavian-preserved-fish/.