Boknafisk

Boknafisk is a type of dried fish that is typical of Northern Norway, particularly of Lofoten and Vesterålen. Following the same process of preparation as tørrfisk, a famous stockfish delicacy from the same region, this specialty typically features Atlantic codfish that are headed, gutted, and then hung to dry on wooden racks or walls in the cold winter air.

The fish are not seasoned with salt, but they are dried for a short period instead, usually ranging from two to four weeks. The shorter drying period allows the fish to retain the higher water content, leading to a tender interior that contrasts its dry exterior.

The semi-dried fish is distinguished by a pungent flavor, and it is often frozen to stop the drying process. Boknafisk can be boiled, fried, baked, or poached once it is reconstituted, and it is usually paired with a side of creamed vegetables, boiled potatoes, and some fried bacon fat or lightly browned butter.