TABLE OF CONTENTS
Best Northern European Fish Types
In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world.
The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim.
Baltic herring (lat. Clupea harengus membras) is a subspecies of the Atlantic herring, but it is smaller and lives in the brackish waters of the Baltic Sea. It is a schooling fish that feeds on zooplankton and small crustaceans, and typically reaches only 5.5 to 7 inches (14 to 18 cm) in length.
It is a staple food source in the Baltic region, featuring in dishes like smoked herring and salads.
Puruveden muikku is the vendace of the species Coregonus albula caught in the clear waters of the Puruvesi lake basin situated in the north-eastern part of Lake Saimaa using seine nets, fyke nets, and net fishing.
Pruvesi has been known as a fishing area since the 14th century and the art of locating and catching the fish has been handed down from one generation to another. Puruveden muikku has a distinctive silvery color due to the exceptional clarity of Puruvesi waters.
Kitkan viisas is a vendace of the species Coregonus albula caught in the river basin of the Koillismaa highlands near the Arctic Circle of the northern hemisphere, where the lakes are covered by ice from October to May. This dark colored fish is small (7-9cm) and has a soft backbone due to the low levels of nutrients in the water.
After the fish is caught, it is cleaned, and at least, the guts and gills are removed. It is possible to remove other parts of the fish, as well, but the original form of the vendace must remain recognizable. During long winters, the intestines of the fish are completely empty because of the enforced fast and therefore cleaning is not needed.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.