Boknafisk: Difference between revisions
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[[File:Hjell-oversikt.arj.jpeg|thumb|Boknafisk drying on hjells in Norway]] |
[[File:Hjell-oversikt.arj.jpeg|thumb|Boknafisk drying on hjells in Norway]] |
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'''Boknafisk''' (either from [[Sami languages|saami]] ''boahkkeguolli'' or [[Norwegian language|Norwegian]] 'bokna' "half dry") is a variant of [[stockfish]] and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall. |
'''Boknafisk''' (either from [[Sami languages|saami]] ''boahkkeguolli'' or [[Norwegian language|Norwegian]] ''bokna'' "half dry") is a variant of [[stockfish]] and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall. |
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The most common fish used for boknafisk is [[atlantic cod|cod]], but other types of fish can also be used. If [[atlantic herring|herring]] is used, the dish is called ''bokna[[:no:sild|sild]]''. |
The most common fish used for boknafisk is [[atlantic cod|cod]], but other types of fish can also be used. If [[atlantic herring|herring]] is used, the dish is called ''bokna[[:no:sild|sild]]''. |
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Revision as of 14:43, 23 August 2016
Boknafisk (either from saami boahkkeguolli or Norwegian bokna "half dry") is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall.
The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild.
Boknafisk is mostly associated with North Norway, but it is eaten along the entire Norwegian coast down to Bergen.
See also
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