From our kitchen
Here you can read about things we're passionate about sharing with you!
Few fish are as closely associated with the Norwegian summer as the mackerel. When the evenings get light and the sea warms up, the mackerel comes to the coast – and with it comes a whole food culture of fishing trips, barbecues and simple meals with a taste of the sea.
There are few things that taste more of Norwegian summer than fresh prawns.
When the sun finally shines and the grill is fired up for the season, fish often adds a little something extra to your plate. But which fish is actually best for grilling?
One of the most common reasons why people avoid grilling seafood at home is that the fish gets stuck on the grill. But the problem is almost always avoidable.
The best meal always starts with the right ingredients at the right time. Just as strawberries taste best in June and mushrooms are at their best in the fall, seafood has its own seasons.
As spring arrives and temperatures rise, grills are fired up across the country. While sauce and chops have traditionally dominated, grilling fish has become increasingly popular.
When you talk about seafood in Oslo, it is primarily about fresh ingredients from the Norwegian coast. The city is located deep in the Oslofjord and has always had a close relationship with the sea.
Every winter something magical happens along the Norwegian coast. Skreien is coming - and with it one of the year's most anticipated dining experiences. But the season is short.
