Fruit and berries ripen slowly in the Norwegian climate, but this gives them a unique flavour. Thanks to the cool climate and very few insects, use of pesticides can also be kept to a minimum. Today Norwegian vegetables, fruit and berries such as Chinese cabbage, appels, cherries and strawberries are in great demand in many countries due to their high quality. Norway has always grown tasty root vegetables which chefs today have become expert at combining in new and exciting ways. Almost every visitor raves about Norwegian fish, such as fresh trout and salmon .
Fresh fish is prepared in a variety of ways, though it is commonly served poached as steaks.
Restaurants now also offer a wide range of other types of fish, many of them unattractive in appearance, but with a taste that is difficult to beat. For hundreds of years, fishermen scorned these species, throwing them back into the sea. One such fish was the wolffish, despite the advice of North-Norwegian epicure and baroque poet, Petter Dass, who insisted that one should not be put off by its appearance. Another fish that is popular all over the country is cod, which Norwegians prefer to eat as fresh as possible. Thanks to air transport and modern refrigeration methods, other Europeans too can now enjoy this gift from the sea.