"Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word ""gravlax"" comes from the Scandinavian word ""gräva/grave"" (""to"
"called ""graving,"" literally burying, a curing method where salt and sugar is used as curing agents. Although salmon or trout are the most used fish for this method, other fish and meat also get a treatment similar to gravlaks. Sandefjordsmør - a traditional butter and cream sauce typically seen fish dishes, garnished with fresh dill and peppercorn. This sauce originated from Sandefjord, a coastal city near Oslo, in 1959 by the Park Hotel. Gravlaks - sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites,"
"wolf, his right foot in its mouth, and a large bird on his shoulder. Andy Orchard comments that this bird may be either Huginn or Muninn. Rundata dates the cross to 940, while Pluskowski dates it to the 11th century. This depiction has been interpreted as Odin, with a raven or eagle at his shoulder, being consumed by the monstrous wolf Fenrir during the events of Ragnarök. In November 2009, the Roskilde Museum announced the discovery and subsequent display of a niello-inlaid silver figurine found in Lejre, Denmark, which they dubbed ""Odin from Lejre"". The silver object depicts a person"
"(""grindalikkja""), and then hung under a roof, to shield it from the rain. The blubber can also be prepared in different ways, boiled, salted or dried, but not fried. Dried blubber can also be eaten together with dried fish, as shown on the photo. The whale meat has a very dark color, almost black. The tradition to eat whale meat and blubber dates back many centuries, whaling was mentioned in the Faroese part of the Norwegian Gulating-law dating back to 1298. The islands lie very isolated in the North Atlantic. In the old days, food supplies from other countries were"
"Lapskaus Lapskaus is a thick Norwegian stew of meat and potatoes. The dish may be made of fresh or leftover meat (usually beef, but sometimes also pork, ham, or lamb) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs). There are many variations of lapskaus. Lapskaus is possibly linked (historically and etymologically) to lobscouse, a European sailors' stew or hash particularly associated with Liverpool. Trade along the Trent and Mersery Canal allowed the recipe to travel south to Staffordshire, where it became the dish"
"Gulon The Gulon is a Scandinavian legend, also known as a ""Jerff"" in Northern Sweden and ""Vielfraß"" in Germany. It is a hodgepodge of various creatures, usually described as being the size and shape of a dog, with some cat like features such as the head, ears, and claws. It also supposedly has a thick coat of shaggy brown fur and a tail resembling that of a fox. The Gulon is notorious as a symbol of gluttony because of the strange eating habits it is supposed to have. It will make a kill and then gorge itself until it is"
"porkheart, served with carrots, brussels sprouts and mashed potatoes. Iceland has its own version of both haggis and brawn. The Icelandic haggis called """"slátur"""" (slaughter) is made in two versions: """"Blóðmör"""" (bloodlard), a sheep's stomach stuffed with a mixture of sheep's blood, rolled oats and cut up bits of sheep's fat, and """"lifrarpylsa"""" (liver sausage), which consists of sheep stomach stuffed with a mixture of ground lamb's liver, rolled oats and cut-up bits of mutton. The Icelandic brawn """"svið"""" is made from singed sheep heads, and it is eaten either hot or cold off the bone or set in gelatin."
"large body sizes and occasional habituate shallow water, as well as lumpsuckers, because they are benthic. In Greenland, the leading prey species is the salmonid, the Arctic char (""Salvelinus alpinus""), which comprised 27.2% of 660 prey items. The secondary prey in Greenland was recorded as two species of cod. While the Arctic char can average up to and cod can sometimes grow considerably larger than that, the average weight of cod taken here was estimated at only and the average char at . In Norway, of 524 fish prey items, the common lumpsucker (""Cyclopterus lumpus""), which averages up to but"
"traditional salmon product is ""gravlaks"", (literally ""buried salmon""). Traditionally, gravlaks would be cured for 24 hours in a mix of sugar and salt and herbs (dill). The salmon may then be frozen or kept in a chilled area. Since grav means ""buried"" it is a common misunderstanding that the salmon is buried in the ground, (similar to how rakfisk is still prepared). This was the case in the medieval ages because the fermenting process was important, however, this is not the case today. Gravlaks is often sold under more sales-friendly names internationally. A more peculiar Norwegian fish dish is ""Rakfisk"","
"Kraken The kraken () is a legendary cephalopod-like sea monster of giant size that is said to dwell off the coasts of Norway and Greenland. Authors over the years have postulated that the legend originated from sightings of giant squids that may grow to 13–15 meters (40–50 feet) in length. The sheer size and fearsome appearance attributed to the kraken have made it a common ocean-dwelling monster in various fictional works. The English word ""kraken"" is taken from Norwegian. In both Norwegian and Swedish ""Kraken"" is the definite form of ""krake"", a word designating an unhealthy animal or something twisted"
"are referred to as ""Schillerlocken"". Per the FAO, Italy led globally in the importation of shark meat in 1999, with France and Spain following. In 1999, France imported the second-largest amount of shark meat on a global level. In Iceland, ""hákarl"" is a national dish prepared using Greenland shark or sleeper shark. The shark meat is buried and fermented to cure it, and then hung to dry for several months. Shark meat Shark meat is a seafood consisting of the flesh of sharks. Its consumption by humans has been mentioned since fourth century AD literature. Several sharks are fished for"
"than adult rabbits and hares). Other large mammalian prey can include foxes, with Arctic foxes (""Vulpes lagopus"") being the 6th most regular prey species in Greenland and about a dozen red foxes (""Vulpes vulpes"") recorded as taken or scavenged in Norway (predaceous attacks on adult red foxes have been reportedly witnessed). In both the offshore islands of Norway, where Arctic hare can be important prey, and Greenland, where the Arctic fox are prey, large numbers of both are taken when their pelage remains white but snow melts prematurely. A white-tailed eagle was once observed to kill and feed on a"
"swollen and unable to eat more, at which point it will find two trees and squeeze itself in between them, pushing the meat through its own body before returning to the kill and repeating the process. It is probably a Wolverine based on these traits it shares with the animal native to arctic climates around the world, including Scandinavia. Resource: ""Historia de gentibus septentrionalibus"" by Olaus Magnus. (The History of the Northern People, 1555 AD) Gulon The Gulon is a Scandinavian legend, also known as a ""Jerff"" in Northern Sweden and ""Vielfraß"" in Germany. It is a hodgepodge of various"
"and seafood in Sweden, for example gravlax and various herring pickles, among them the traditional sill i dill (literally ""herring in dill""). In contrast to the various fish dishes flavoured with dill, there is also a traditional Swedish dish called dillkött, which is a meaty stew flavoured with dill. The dish commonly contains either pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is paired up with chives as a flavouring of potato chips. This"
"partial fermentation. The meat is then dug up and hung up in strips to dry for several more months. It is considered a delicacy in Iceland. The Greenland shark's poisonous flesh has a high urea content, which gave rise to the Inuit legend of Skalugsuak, the first Greenland shark. The legend says that an old woman washed her hair in urine and dried it with a cloth. The cloth blew into the ocean to become Skalugsuak. Another legend tells of a girl whose father cut off her fingers while drowning her, with each finger turning into a sea creature, including"
"The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips. The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (""julskinka"")"
"by indigenous peoples is legal, but some animal rights organizations are concerned about commercial whale hunting in Greenland, with one company, Arctic Green Food freezing and distributing a quarter of Greenland's whale meat. Land-based dishes include reindeer (caribou), lamb, mutton, and musk-ox, which can be served tartare. Sheep farming and cattle ranching were introduced to Greenland by the Norse. Caribou are hunted in the fall, foxes and hares year round, musk-oxen in the spring, and polar bear are hunted in the spring and fall. Meats can be boiled, dried, frozen, fermented, or occasionally eaten raw. Caribou livers are consumed raw,"
"people with an impaired immune system. Rakfisk Rakfisk () Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. The first record of the term ""rakfisk"" dates back to 1348, but the history of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it. ""Fisk"" is the Norwegian word for ""fish."" ""Rak"" derives from the word ""rakr"" in Norse language, meaning ""moist"""
"Kiviak Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks (""Alle alle"") fermented in a seal skin. Up to 500 whole auks are packed into the seal skin, beaks and feathers included. As much air as possible is removed from the seal skin before it is sewn up and sealed with seal fat, which repels flies. It is then hidden in a heap of stones, with a large rock placed on top to keep the air out. Over the course of three months, the birds ferment, and are then eaten during the"
"Skvader The skvader () is a Swedish fictional creature that was constructed in 1918 by the taxidermist Rudolf Granberg and is permanently displayed at the museum at Norra Berget in Sundsvall. It has the forequarters and hindlegs of a European hare (""Lepus europaeus""), and the back, wings and tail of a female wood grouse (""Tetrao urogallus""). It was later jokingly given the Latin name ""Tetrao lepus pseudo-hybridus rarissimus"" L. The name is a combination of two words, and this is the explanation provided by the ""Svenska Akademiens ordbok"" (Dictionary of the Swedish Academy): ""The prefix ""skva-"" from 'skvattra' (quack or"
"the land of Scandinavia; it has never been seen in this city, although we have had descriptions of it from many persons; it is not unlike the moose, but has no joints in the hind leg. Hence, it never lies down, but reclines against a tree while it sleeps; it can only be taken by previously cutting into the tree, and thus laying a trap for it, as otherwise, it would escape through its swiftness. Its upper lip is so extremely large, for which reason it is obliged to go backwards when grazing; otherwise, by moving onwards, the lip would"
"""serpent"" in ""Krákumál"". The lindworm originates from Norse mythology and lindworms such as Fafnir. Later in the High Middle Ages, the lindworm myth spread throughout Europe, mostly north western Europe. Fafnir appears in the German ""Nibelungenlied"" as a ""lindwurm"" that lived near Worms. Saxo Grammaticus begins his story of Ragnar Loðbrók, a semi-legendary king of Denmark and Sweden, by telling that a certain ""Þóra Borgarhjörtr"" receives a baby lindworm (""lyngormr"") as a gift from her father Herrauðr, the Earl of Götaland. As the lindworm grows, it eventually takes Þóra hostage, demanding to be supplied with no less than one ox"
"Rakfisk Rakfisk () Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. The first record of the term ""rakfisk"" dates back to 1348, but the history of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it. ""Fisk"" is the Norwegian word for ""fish."" ""Rak"" derives from the word ""rakr"" in Norse language, meaning ""moist"" or ""soaked"". The word descends from"
"lower jaw proceeds to cut massive chunks out of their prey for a quick and easy kill. The 48-52 lower teeth are interlocking and are broad and square, containing short, smooth cusps that point outward. Teeth in the two halves of the lower jaw are strongly pitched in opposite directions. The Greenland shark is an apex predator and mostly eats fish. It has never been observed hunting. Recorded fish prey have included smaller sharks, skates, eels, herring, capelin, Arctic char, cod, rosefish, sculpins, lumpfish, wolffish, and flounder. Greenland sharks have also been found with remains of seals, polar bears, horses,"
"lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, and geitost, or ""old"" cheese (gammelost). It is sometimes eaten with meatballs, which is not traditional in Scandinavia. Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different ""traditions"" of lutefisk dine together. Today, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions. Lutefisk prepared from cod is somewhat notorious – even in Scandinavia – for its intensely offensive odor. Conversely, lutefisk prepared from pollock or haddock emits"
"when the Santa Claus tradition had not been fully established throughout Sweden. Among the songs are ""Julbocken"", ""Julpolska"" and ""Raska fötter springa tripp, tripp, tripp"". Yule Goat The Yule goat is a Scandinavian and Northern European Yule and Christmas symbol and tradition. Its origin may be Germanic pagan and has existed in many variants during Scandinavian history. Modern representations of the Yule goat are typically made of straw. The Yule goat's origins go back to ancient Pagan festivals. While a popular theory is that the celebration of the goat is connected to worship of the Norse god Thor, who rode"
"opened a Bolliger & Mabillard dive coaster on May 6th 2016 named Valravn. """", a game set in the Viking age and published by Ninja Theory for the PlayStation 4, Xbox One and PC, uses a Valravn as a boss enemy. Valravn appear as an enemy in the 5th bestiary of the ""Pathfinder Roleplaying Game"", using Grimm's ""Vilderavn"" moniker for the creature. Valravn In Danish folklore, a valravn (Danish ""raven of the slain"") is a supernatural raven. The ravens appear in traditional Danish folksongs, where they are described as originating from ravens who eat the bodies of the dead on"
"– ""Nephrops norvegicus"" – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp. Norway lobster are also known as Dublin Bay prawns, though the term ""prawn"" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi (""langoustine"" in French and ""cigala"" in Spanish), while the second takes"
"human face, was carved from mammoth ivory no doubt freshly killed. In northern Europe during the Early Middle Ages walrus ivory was more easily obtained from Viking traders, and later Norse settlements in Greenland than elephant ivory from the south; at this time walrus were probably found much further south than they are today. Sperm whale teeth are another source, and bone carving has been used in many cultures without access to ivory, and as a far cheaper alternative; in the Middle Ages whalebone was often used, either from the Basque whaling industry or natural strandings. Chryselephantine sculptures are figures"
"Lavellan A Lavellan, làbh-allan, la-mhalan or la-bhallan etc. is a mythological/cryptozoological creature from northern Scotland. It was generally considered to be a kind of rodent, and the name """"làbh-allan"""" is also used for a water shrew or water vole in Scottish Gaelic. It was however, reportedly larger than a rat, very noxious, and lived in deep pools in rivers. Its poisonous abilities were legendary, and it was said to be able to injure cattle over a hundred feet away. Fleming, describing the Ermine, compared the prejudice against the animal to Sibbald's account of the country people's dislike of the Lavellan;"
"Hákarl Kæstur hákarl () (Icelandic for ""fermented shark"") is a national dish of Iceland consisting of a Greenland shark (""Somniosus microcephalus"") or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. Kæstur hákarl has a strong ammonia-rich smell and fishy taste. Kæstur hákarl is readily available in Icelandic stores and is eaten year-round, but is also served as part of a ""þorramatur"", a selection of traditional Icelandic food served at ""þorrablót"" in midwinter. Kæstur hákarl contains a large amount of ammonia and has a strong smell, similar to"
"time: in Book VIII he says that the animal called ""achlis"" (given in the accusative, ""achlin"", which is not Latin) was born on the island of Scandinavia. The animal grazes, has a big upper lip and some mythical attributes. The name ""Scandia"", later used as a synonym for Scandinavia, also appears in Pliny's ""Naturalis Historia"" (""Natural History""), but is used for a group of Northern European islands which he locates north of Britannia. ""Scandia"" thus does not appear to be denoting the island Scadinavia in Pliny's text. The idea that """"Scadinavia"""" may have been one of the """"Scandiae"""" islands was"
"Glashtyn Glashtyn (, glashan, glaistyn, glastyn; pronounced ) is a legendary creature from Manx folklore. The word ""glashtin"" is thought to derive from Celtic , meaning ""stream"", or sometimes even the sea. By some accounts, the glashtin is a goblin that appears out of its aquatic habitat, to come in contact with the island folk; others equate it to the water horse known locally as ""cabyll-ushtey"". The two conflicting accounts above can be reconciled by the trick of regarding the Manx glashtin as a shape-shifter. Recent literature embracing this notion claims that the equine glashtin assumes human form at times,"