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Many types of fish are found in Norwegian waters. The common ones are

  • Cod. A deep water fish. Firm flesh, few bones and no fishy taste. Very versatile, can be baked, boiled, steamed, pan-fried, deep-fried in batter or minced and made into cakes.

  • Salmon. Much of this is smoked and exported. Or cook as cod.

  • Herring. Probably the biggest seller in Norway, usually raw as "sild".

  • Prawns. Always present at a Norwegian "cold table".

If by a port, especially on the west coast, the fish market has many other types of fish on a variable basis. Because Norwegian waters have not been over-fished as have EEC waters, the rarer (and nicer) fish such as turbot are still to be found at times.

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