Klippfisk – or klipfish – is fish preserved through salting and drying. Since the early 1700s, the Norwegians have been large-scale klippfisk producers and exporters.

The Norwegian word skjemat means food eaten with a spoon – often before or after the main course at dinner. It could be porridge, soup, dessert, and more.

Some claim that porridge is the oldest hot dish in the Norwegian diet. For millennia, porridge was to the Norwegians what the oven-baked bread is to the modern family of today.

In Norway, the Italian pizza appeared as an exotic newcomer in the 1970s. But bread topped with foodstuffs is nothing new in Norwegian food history. Even the Vikings ate pizza – but they called it bread-dish.