Qingqing: Norwegian cuisine

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Sm?rbr?d, Norwegian open sandwich
Norwegian cuisine is in its traditional form largely based on the raw materials readily available in a country dominated by mountains, wilderness and the sea. Hence, it differs in many respects from its continental counterparts with a stronger focus on game and fish.
Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization: Pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection you would expect to find in any western European city.
Contents
1 Seafood
2 Meat and game
2.1 Typical main courses
3 Fish
4 Meat
4.1 Sauces and marinades
5 Fruit and desserts
6 Dairy products
7 Alcohol
8 External links
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Seafood
The one traditional Norwegian dish with a claim to international popularity is the smoked salmon. It is now a major export, and could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Close to smoked salmon is gravlaks, (literally "dug salmon"), which is salt-and-sugar-cured salmon seasoned with dill and (optionally) other herbs and spices. Gravlaks is often sold under more sales-friendly names internationally. A more peculiar Norwegian fish dish is Rakfisk, which consists of fermented trout, a culinary relation of Swedish surstr?mming.
Until the 20th century, shellfish was not eaten to any extent. This partly due to the abundance of fish and the relative high cost of time to catch shellfish over nutritional value, and that such food spoils rather quickly, even in a northern climate. However, prawns, crabs and mussels have become quite popular, especially during summer. Lobster is of course popular, but restrictions on the catch (size and season) limits the consumption, and in addition lobster has become rather rare, and indeed expensive.
People will gather for "krabbelag" ("crab party") feasts, either eating ready cooked crabs from a fishmonger, or cooking live crabs in a large pan. This is typically done outdoors, the style being rather rustic with only bread, mayonnaise and wedges of lemon to go with the crab. Crabs are caught in pots by both professionals and amateurs, prawns are caught by small trawlers and sold ready cooked at the quays. It is popular to buy half a kilo of prawns and eat it at the quays, feeding the waste to seagulls. Beer or white wine is the normal accompaniment.
Mussels will normally be bought live from a fishmonger that guaranties them to be free of harmful micro-organisms, few people gather mussels themselves, due to the risk of poisoning. Preparation is simple: steamed with garlic, parsley and perhaps some white wine, and served with bread. The juice can be enriched with double cream to make a soup.
The largest Norwegian food export in the past has been (T?rrfisk, Beef) - stockfish in English, in Portuguese 'bacalhau', - dried codfish. The Atlantic cod variety known as 'skrei' because of its migrating habits, has been a source of wealth for millennia, fished annually in what is known as the 'Lofotfiske' after the island chain of 'Lofoten'. T?rrfisk has been a staple food internationally for centuries, in particular on the Iberian peninsula and the African coast. Both during the age of sail and in the industrial age, t?rrfisk played a part in world history as an enabling food for cross-Atlantic trade and the slave trade triangle.
A large number of fish dishes are popular today, based a large variety of species, such as salmon, cod, herring, sardine products and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coastline.
Due to its availability, seafood dishes along the coast are usually based on fresh produce, cooked by steaming and very lightly spiced with herbs, pepper and salt. While coastal Norwegians may consider the head, caviar sack and liver an inseparable part of a steamed seafood meal, most inland restaurants will spare diners this part of the experience. A number of the species available have traditionally been avoided or reserved for bait, but most common seafood is part of the modern menu.
Meat and game

Reinsdyrsteik (reindeer steak)
High cuisine is very reliant on game, such as moose, reindeer, duck, and fowl. These meats are often hunted and sold or passed around as gifts, but are also available at shops nationwide, and tend to be served at social occasions. Because these meats have a distinct, strong taste, they will often be served with rich sauces spiced with crushed juniper berries, and a sour-sweet jam of lingonberries on the side.
Preserved meat and sausages...(and so on)