Norway is a country of clean flavors and simple, honest food, but we also have a proud streak of culinary curiosity. From fermented fish that perfumes the room before the plate hits the table, to whole roasted sheep’s heads and salty licorice that shocks unprepared taste buds, Norway offers plenty of foods that might look strange at first glance. I grew up with many of these on seasonal tables and at family gatherings, and I’ve spent years helping visitors approach them with an open mind and a steady fork.
If you are wondering whether these dishes are worth a bite, my short answer is yes. Many are deeply tied to place and season, and they tell stories about our climate, our coastline, and our habit of using the whole animal. When prepared properly, they are safe to eat, fascinating to taste, and surprisingly approachable if you follow a few practical tips.
Curious to taste your way through Norway’s oddities without feeling lost? Let’s take a deeper dive into the world of strange food in Norway.
What Norwegians Mean by “Strange” Food
Strange is relative. In Norway, foods that visitors find unusual are often traditional dishes created to preserve harvests through long winters. Fermentation, salting, drying, and curing are common techniques, and nose-to-tail eating is the norm in rural areas. You will also notice strong regional differences. Western Norway leans into cured lamb and robust cheeses. Northern Norway gets playful with cod in all its forms. Urban menus offer modern takes, but grocery stores and seasonal markets still carry the classics.
Tip: If you want authenticity, aim for autumn and early winter, when many of these dishes are in season at restaurants and pop-up holiday venues.
Rakfisk: Fermented Trout That Divides Opinions
Rakfisk is freshwater trout that has been salted and fermented for months, then served without cooking. The smell is assertive, but the flavor can be mellow, buttery, and pleasantly tangy when it is well made. You usually eat it thinly sliced on flatbread or lefse with sour cream, onion, and sometimes dill or chives.
My advice as a local is to start with a small portion and build your bite. Place a sliver on flatbread, add a dot of sour cream, and take a neat bite. The texture should be soft, not mushy, and never fizzy or off. If the aroma is overwhelming to the point of discomfort, do not force it. Choose a milder batch, which staff can often recommend.
Best season: late autumn to early winter. Look for it at specialty shops and traditional restaurants, and sometimes at Christmas markets.
Lutefisk: A Lye-Cured Legend
Lutefisk begins as dried whitefish, often cod, which is soaked, treated with lye, then soaked again to become a translucent, tender fillet. It is baked and served with bacon, peas, potatoes, and mustard or white sauce. The flavor is gentle, the texture is the talking point, and toppings carry much of the experience.
If it is your first time, ask for bacon and mustard on the side and adjust the balance yourself. A good lutefisk dinner feels ceremonial and social. It is popular from November through Christmas, and in many families it is a once-per-year event that sparks strong opinions at the table.
Smalahove: The Whole Sheep’s Head Experience
Smalahove is a smoked and sometimes salted sheep’s head that is boiled and served with rutabaga mash and potatoes. It comes from Western Norway’s tradition of using every part of the animal. The meat around the cheek and jaw is tender and flavorful. Eyes and tongue are considered delicacies by many Norwegians, though they can be a psychological hurdle.
If you want to try it, go with a small group and share one portion. Start with cheek meat, then decide how adventurous you feel. Smalahove is typically served in late autumn and before Christmas, and you usually need to seek out places that specialize in it.
Tørrfisk and Klippfisk: Norway’s Original Travel Food
Tørrfisk is unsalted fish, usually cod, dried on wooden racks in Northern Norway’s cold spring air. Klippfisk is salted and dried fish, traditionally laid out on rocks. Both are foundational to Norwegian food history and trade. On the plate, they show up in salads, stews, and bacalao dishes. The flavor is concentrated, savory, and surprisingly elegant when paired with olive oil, garlic, and tomatoes.
For a simple tasting, try flakes of rehydrated tørrfisk dressed with oil, parsley, and lemon. Or order bacalao, which turns klippfisk into a rich stew. These are easy entry points for anyone wary of stronger traditions.
Cod Tongues and Mølje: Arctic Nose-to-Tail
Cod tongues, which are more like small nuggets cut from the underside of the fish’s head, are a Northern favorite. Lightly breaded and fried, they are tender and full of flavor, often served with remoulade. If you see “torsketunger” on a menu, do not hesitate.
Mølje is a classic winter plate built around cod in all its forms. You will find boiled cod, the rich liver, and sometimes milt, all served with potatoes and flatbread. The liver is intense and silky, best balanced with acidic pickles or a squeeze of lemon. If you enjoy full-flavored seafood, this is a rite of passage.
Brunost and Gammelost: Two Very Norwegian Cheeses
Brunost, or brown cheese, is caramelized whey cheese that tastes like dulce de leche met a mild cheddar. It is not strange to Norwegians, but it can surprise visitors with its sweet, fudgy profile. The classic pairing is thin slices on warm waffles with sour cream.
Gammelost is the adventurous one. It is a very old cheese style with a pungent, earthy aroma and a grainy texture. If you like blue cheese and washed rind cheeses, you might fall in love. If you do not, try it on buttered bread with a drizzle of honey to soften the blow. Ask for a small taste before you commit to a plate.
Reindeer and Elk: From Roast to Heart and Tongue
Game meats are normal here, but some preparations feel unusual if you are not used to them. Reindeer heart and tongue are often smoked, sliced thin, and served as charcuterie. The flavor is lean, gently sweet, and distinctly Nordic. Elk sausages, reindeer roasts, and tartare may appear in Northern and inland menus, especially in autumn.
If you want to ease in, try a mixed game plate with reindeer and elk, then branch out to heart or tongue. Norway’s game dishes are not gimmicks. They are part of our food culture and are handled with respect.
Whale Meat: Know Before You Order
Whale shows up occasionally as steaks or cured slices. It tastes somewhat like a cross between beef and very dark tuna. You should know that opinions on whale are strong, including among Norwegians. Some restaurants serve it, others avoid it entirely. If you are unsure, skip it. If you do try it, make it a considered choice, not a dare.
Blood Dishes: Blodpudding and Blodklubb
Blood-based foods once provided essential nutrition through winter. Blodpudding is a lightly spiced blood sausage or loaf, sliced and pan-fried, usually served with lingonberries and syrup. Blodklubb is a blood dumpling with barley or flour, often served with bacon fat and syrup. The flavor is iron-rich and warming, similar to black pudding in the UK but a bit sweeter depending on the recipe.
If you like savory-sweet combinations, this can be a pleasant surprise. Start with thin slices of blodpudding, crisped in a pan, and add lingonberries for brightness.
Sursild, Seaweed, and Sea Surprises
Pickled herring, or sursild, is common across Scandinavia. The marinades range from traditional onion and pepper to mustard or curry. It is a friendly entry into “strange” seafood thanks to its familiar sweet-sour balance.
Along the coast you may find seaweed salads and kelp snacks. These are mild, mineral, and very on trend with Norwegian producers who harvest sustainably. In very specific local traditions, seabird eggs have been used, but access is restricted and tightly regulated. If you see anything unusual like that on a menu, ask staff about provenance and legality before ordering.
Salty Licorice: Norway’s Bold Candy Habit
You will see salted licorice in every grocery store. The salt is ammonium chloride, which brings an intense, medicinal note that many of us grow up loving. If you want a soft landing, choose a mix bag that includes mild pieces and fruity candies. If you are ready to dive in, go for the strong, chewy varieties. This is a perfect low-risk souvenir to test on friends at home.
Where To Try Strange Foods in Norway
You do not need to hunt secret addresses. Traditional restaurants in bigger cities keep seasonal specialties on the menu, and fish restaurants in coastal towns often list cod tongues, tørrfisk dishes, and pickled herring. Farmers’ markets and Christmas markets are great for rakfisk, cured meats, and unusual cheeses.
Grocery stores are your friend too. Meny is reliable for specialty items, while Coop and Rema 1000 stock more mainstream versions. Look for vacuum-sealed slices of brunost, jars of sursild, and licorice in all strengths. Starting at a supermarket lets you sample affordably and at your own pace.
How To Order Without Overcommitting
Norwegian portions can be hearty, especially in winter. If you are curious but cautious, ask if the kitchen can prepare a tasting portion or allow a shareable starter. Many places will say yes, especially outside peak hours. Another approach is to order a safe main and share a single plate of the unusual dish at the table. Staff appreciate honest curiosity. Tell them it is your first time, and they will often suggest the gentlest version.
Etiquette and Practical Tips
Smell-forward foods like rakfisk are typically served in well-ventilated rooms during the appropriate season. Keep your napkin handy and build bites carefully. If you do not enjoy something, it is fine to stop after a taste. Norwegians value politeness, not performance.
Allergies are taken seriously. If you have fish, shellfish, or dairy allergies, inform staff before ordering. Always check whether a dish contains gluten or nuts if that matters for you, since some traditional recipes use barley, rye, or nut toppings.
When To Go All In
If you fall for one of these dishes, consider timing a future visit around it. Late autumn is best for cured lamb traditions and rakfisk. Winter brings the full cod season, which is the moment for mølje and cod tongues. Spring in Northern Norway is prime for tørrfisk production, and menus often reflect that pride. In every season, you can find brunost, licorice, pickled herring, and game meats.
A Local’s Way To Build Your Strange Food Tour
Start soft with brunost on waffles and a few pieces of salted licorice from a supermarket. Move to sursild at a casual lunch. Book a dinner for cod tongues or a tørrfisk dish. If you are here in late autumn, schedule a traditional dinner for lutefisk or rakfisk. If the idea of smalahove intrigues you, invite friends and share a plate. Keep an open mind, trust your senses, and let curiosity set the pace.
Norway’s “strange” foods are not just shock value. They are practical solutions from a northern climate that grew into beloved traditions. Taste them on their own terms and you will find a surprising range of textures and gentle, nuanced flavors hiding behind the stories.