We want to tell you a little about one of the most special fish dishes from our childhood in Northern Norway, The Boknafish
History tells that fishermen during the winter fishing, hung selected fish for "bokning" in the mizzensail at the back of the boat. The fish could be gutted, round or raw cut, washed and rinsed in seawater. It hung to dry in the wind and regularly received a shower of seawater. The hanging time can vary according to taste and preference, but normal drying time is from 10 days to 2 weeks. The fish should be quite dry on the outside, but still soft on the inside near the backbone. Then the fish is «bokned».
- Boknafisk is a delicacy from the North of Norway, and is served with fried bacon, carrot stew and boiled potatoes.
This is the most comon way to serve it, but it can also be served with additional Bechamel sauce.
The old ways to preserve the fish is still in use
.... but the boknafish at NoR is made from boneless cod loins and dried and vacuum packed under controlled forms and not from the mizzen of a boat or on fishracks as seen in the picture.
If you are looking for an extraordinary taste experience with fish, this should be your next adventure. Book a table with us, and don't forget to ask if we have it in stock because it is a very rare and exclusive product. We look forward to serving you.