Boknafisk

Boknafisk is hung out to dry in the winter months.

The hanging time varies according to dryness and taste/pleasantness, usually a few days or around 1-2 weeks, until it is quite dry on the outside, but still soft and slightly sour inside.

"Boknafesk" is a delicacy in Northern Norway, and is often served with fried bacon, green pea stew, dip and boiled potatoes.

[3] "Dopp" (also called "duppe" elsewhere in the country) is an unseasoned thick white sauce made from margarine, flour and milk.

[5] Boknafisk is mostly associated with Northern Norway, but it is eaten along the entire Norwegian coast down to Bergen.