"baking, boiling, frying, grilling and barbequing . They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture. Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp. Scampi is often called the ""Dublin Bay prawn"", and in some places it is quite common for other prawns to be used instead. Wet shrimp is commonly used as a flavoring and as a soup base in"
"""Metanephrops"". Most of the fossil species assigned to the genus ""Nephrops"" are known only from partial remains, and their affinities are not certain. They include: Nephrops Nephrops is a genus of lobsters comprising a single extant species, ""Nephrops norvegicus"" (the Norway lobster or Dublin Bay prawn), and several fossil species. It was erected by William Elford Leach in 1814, to accommodate ""N. norvegicus"" alone, which had previously been placed in genera such as ""Cancer"", ""Astacus"" or ""Homarus"". ""Nephrops"" means ""kidney eye"" and refers to the shape of the animal's compound eye. Although the species in the genus ""Metanephrops"" were previously"
"now known locally as lobby. Similar dishes include the Danish ""labskovs"" or the Dutch/German labskaus. The dish also figures in Norwegian American cuisine. In 1970, lapskaus was part of ""the official menu for the seamen's mess"" of the Norwegian America Line. Until the 1980s, Brooklyn's Eighth Avenue (particularly between 50th and 60th streets) was known as ""Lapskaus Boulevard"" in reference to the high Norwegian-American population in the area. 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."
"cured), herring (pickled or marinated), trout, codfish, and other seafood, balanced by cheeses (such as brunost), dairy products, and breads (predominantly dark/darker). Lefse is a Norwegian potato flatbread, usually topped with large amounts of butter and sugar, most common around Christmas. Some traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt, raspeball, and fårikål. Some quirky Norwegian speciality is rakefisk, which is a fermented trout, consumed with thin flatbread (flatbrød, not lefse) and sour cream. And the most popular pastry among all population is vaffel. It is different from Belgian in taste and consistency and is served with sour cream, brown cheese,"
"Nephrops Nephrops is a genus of lobsters comprising a single extant species, ""Nephrops norvegicus"" (the Norway lobster or Dublin Bay prawn), and several fossil species. It was erected by William Elford Leach in 1814, to accommodate ""N. norvegicus"" alone, which had previously been placed in genera such as ""Cancer"", ""Astacus"" or ""Homarus"". ""Nephrops"" means ""kidney eye"" and refers to the shape of the animal's compound eye. Although the species in the genus ""Metanephrops"" were previously included in ""Nephrops"", molecular phylogenetics suggests that the two genera are not sister taxa, ""Nephrops"" being more closely related to ""Homarus"" than either is to"
"income families. In Norway, lapskaus most often refers to a variation of beef stew. This dish may be called ""brun lapskaus"" stew made with gravy, ""lys lapskaus"" stew made with vegetables and pork meat or ""suppelapskaus"" where the gravy has been substituted by a light beef stock. While the New York City metropolitan area had a Norwegian presence for more than 300 years, immigration to Bay Ridge began to seriously take shape in the 1920s. Nordic heritage is still apparent in some sections of the neighborhood. There is an annual Syttende Mai Parade, celebrated in honor of Norwegian Constitution Day."
"as an entrée before the main course. In addition to soups also common outside of Denmark, specialities include: Fish, seafood and meat are prominent parts of any traditional Danish dish. With a very long coastline and large number of smaller islands, Denmark has a long tradition of fishing and seafood takes a natural part of the Danish food tradition. The most commonly eaten fish and seafood are: Fish from Bornholm, Iceland and Greenland also has a special place in the Danish cuisine. The island of Bornholm, a part of Denmark located in the Baltic Sea, to the east of Zealand"
"cheeses that are now being produced across the country. An example of this new cuisine is ""Dublin Lawyer"": lobster cooked in whiskey and cream. The potato remains however a fundamental feature of this cuisine and the Irish remain the highest per capita consumers of potatoes in Europe. Traditional regional foods can be found throughout the country, for example coddle in Dublin or drisheen in Cork, both a type of sausage, or blaa, a doughy white bread particular to Waterford. Ireland once dominated the world's market for whiskey, producing 90% of the world's whiskey at the start of the 20th century."
"today appears identical to Santa Claus). Remnants of customs from the older agrarian society include decoration with boughs of green from spruce or fir, e.g. on the doormat, and a sheaf of corn hung outside. Culinary traditions vary regionally. In Northern and Western Norway, pinnekjøtt (ribs of mutton which are salted and dried, and some places also smoked, and then steamed) is a common dish, whereas Lutefisk and cod are popular in Southern Norway. In Eastern Norway and Central Norway, pork rib roast is common, usually served with ""medisterkaker"" and ""medisterpølser"" (dumplings and sausages made of minced pork meat). Turkey"
"became associated with the poor and the shame of colonisation. Seafood remained an important part of the diet in coastal cities like Galway and Dublin. In Dublin the fish seller is celebrated in the traditional folk song ""Molly Malone"", and in Galway the international Galway Oyster Festival is held every September. An example of a modern Irish shellfish dish is Dublin Lawyer (lobster cooked in whiskey and cream). Salmon and cod are perhaps the two most common types of fish eaten. Carrageen moss and dulse (both types of red algae) are commonly used in Irish seafood dishes. Seaweed, by contrast,"
"to art, and regional traditions involving food and feast days. As the Danes came to the US, they brought with them their traditional foods. Popular Danish cuisine includes kringle (almond paste pastry), Wienerbrød and fastelavnsboller or Danish pastry (what Americans call breakfast ""Danish""), æbleskiver (puffed pan cakes), frikadeller (Danish veal and pork meatballs), flæskesteg (pork roast), and risengrød (rice pudding). Despite the perceived importance of beer in modern Danish national culture, Danish immigrants were largely unsuccessful in penetrating the competitive American beer industry, which was saturated by immigrant German and Czech brew masters. In 1872, Danish Americans in Omaha, Nebraska,"
"inland restaurants do not include these in the meal. In Northern Norway a dish called ""mølje"", consisting of poached fish, roe, and liver, is often considered a ""national dish"" of the region, and it is common for friends and family to get together at least once during winter for a ""møljekalas"" (loosely translated, ""mølje feast""). A number of the fish species available have traditionally been avoided (especially those perceived as scavengers, due to a fear of indirectly eating friends or family members who had died at sea) or reserved for bait, but most common seafood is part of the modern"
"(Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο). The most commonly eaten roe in Denmark is cod roe, usually sold canned with added water, starch, oil, salt, and tomato puree and then boiled and preserved. It is served sliced, either as is or slightly roasted in a pan, on top of rye bread, sometimes topped with remoulade and/or lemon. An everyday food item on many Danish lunch tables. Lumpfish (""stenbider"") roe is another roe used in Danish cuisine. It is considered somewhat of a luxury item and is primarily used as a condiment on top"
"a part in world history as an enabling food for cross-Atlantic trade and the slave trade triangle. A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coastline. Due to seafood's availability, seafood dishes along the coast are usually based on fresh produce, typically poached (fish) and very lightly spiced with herbs, pepper, and salt. While coastal Norwegians may consider the head, roe, and liver an inseparable part of a seafood meal, most"
"support for exhibitions, cultural projects and artwork. Norway's food traditions show the influence of sea farming and farming the land, traditions with salmon, herring, trout, cod, and other sea food, balanced by cheese, dairy products and breads. Lefse is a common Norwegian wheat or potato flatbread, eaten around Christmas. For renowned Norwegian dishes, see Rakfisk, smalahove, pinnekjøtt, Krotekake, Kompe (also called raspeball) and fårikål. Several Norwegian authors have been awarded the Nobel Prize in Literature, namely Bjørnstjerne Bjørnson in 1903, Knut Hamsun in 1920 and Sigrid Undset in 1928 for ""Kristin Lavransdatter"". Though he was not awarded a Nobel Prize"
"like ""bøfsandwich"", ""fransk hotdog"" and ""pølse i svøb"" and beverages like chocolate milk, soft drinks, coffee or beer. The mustard served in Denmark is strong, unsweetened and less sour than what is encountered elsewhere, and hot dogs and sausages also come with ketchup, Danish remoulade and a sweet soft bun. Danish style hot dogs has some regional variety. In most places they are served with pickled cucumbers, while other places serve them with pickled red cabbage. The immigration and gradual integration of immigrants have also influenced this Danish tradition and resulted in a Halal Pølsevogn being opened in Nørrebro, Copenhagen."
"the risk of developing Clostridium botulinum (which causes Botulism) if the fish contain certain bacterias during the fermentation process. Torsk - Cod: poached, simply served with boiled potatoes and melted butter. Carrots, fried bacon, roe and cod liver may also accompany the fish. A delicacy which is somewhat popular in Norway is torsketunger; cod's tongue. Lutefisk - lyed fish: a modern preparation made of stockfish (dried cod or ling) or ""klippfisk"" (dried and salted cod) that has been steeped in lye. It was prepared this way because refrigeration was nonexistent and they needed a way to preserve the fish for"
"the North Sea trenches and differences in salinity, temperature, and water movement, some fish such as blue-mouth redfish and rabbitfish reside only in small areas of the North Sea. Crustaceans are also commonly found throughout the sea. Norway lobster, deep-water prawns, and brown shrimp are all commercially fished, but other species of lobster, shrimp, oyster, mussels and clams all live in the North Sea. Recently non-indigenous species have become established including the Pacific oyster and Atlantic jackknife clam. The coasts of the North Sea are home to nature reserves including the Ythan Estuary, Fowlsheugh Nature Preserve, and Farne Islands in"
"dishes such as ""flæskesteg"" (roast pork with crackling) and ""kogt torsk"" (poached cod) with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters. Since around 1970, chefs and restaurants across Denmark have introduced gourmet cooking, largely influenced by French cuisine. Also inspired by continental practices, Danish chefs have recently developed a new innovative cuisine and a series of gourmet dishes based on high-quality local produce known as New Danish cuisine. As a result of these developments, Denmark now have a considerable number of internationally acclaimed restaurants of which several have"
"stars and in 2015, restaurants in Aarhus was the first provincial spots to receive this highly acclaimed rating. Many other restaurants throughout the country figures in other important food guides, including the Nordic White Guide. The usual fare of typical Danish food for the citizens, comprise a lunch of smørrebrød on thinly sliced rye bread. Traditionally, the meal begins with fish such as marinated herring, smoked mackerel or eel, shrimp, or breaded plaice filets with remoulade and moves on with meat such as slices of roast pork or beef, frikadeller (meat balls), hams and liver pâté. The sandwiches are occasionally"
"with olive oil and lemon (Fishermen style). The coastal town of Alghero, Sardinia, is also known for its ""bogamarì"" specialty (fresh sea urchin roe). In the Netherlands fried roe of herring is eaten. Norwegian caviar is most commonly made from cod, but caviar made from lumpsucker or capelin roe is also available. During winter season, when skrei, winter cod is available, roe is cooked in its sack and served with cod liver and poached cod. This traditional dish is particularly popular in coastal Norway and is called mølje. In some areas it is also common to fry the roe from"
"meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includes ""frikadeller"" (meat balls), ""karbonader"" (breaded pork patties) and ""medisterpølse"" (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s. Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even"
"Danish cuisine Danish cuisine () originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as ""smørrebrød"", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes ""flæskesteg"" (roast pork with crackling) and ""kogt torsk"" (poached cod) with mustard sauce and trimmings. Ground"
"materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization: Pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection you would expect to find in any western European city. Lamb's meat and mutton is very popular in autumn, mainly used in fårikål (mutton stew with cabbage). Pinnekjøtt, cured and sometimes smoked mutton"
"in mid-Norway to Britain. This product accounted for most of Norway's trade income from the Viking age throughout the Medieval period. Preserved cod fed Iceland for centuries, to the extent where it has been described as a local equivalent of bread. Stockfish is extremely popular and is widely consumed in Catholic Mediterranean countries, mostly in Portugal and secondly also in Italy. (Stockfish is called ""stoccafisso"" in most Italian dialects, but confusingly ""baccalà""—which normally refers to salt cod—in the Veneto). Stockfish is a staple of Nigerian cuisine. The science of producing good stockfish is in many ways comparable to that of"
"daikon radish, or both. Lobster in particular is a great delicacy in the United States, where families in the Northeast region make them into the centerpiece of a clam bake, usually for special occasions. Lobsters are eaten on much of the East Coast; the American lobster ranges from Newfoundland down to about the Carolinas, but is most often associated with Maine. A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter, baked potato, and corn on the cob. Clamming is done both commercially and recreationally along the Northeast coastline of the US."
"Norwegian cuisine Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters. Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears some globalization: pastas, pizzas, tacos, and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect"
"– akin to ""rib sticks"", a dialectal expression in English. In the Netflix Original series ""Lady Dynamite"" (2017), Season 2 Episode 5 """"Souplutions"","" Maria's mother makes ""pinnekjøtt"" for the king and queen of Norway. Pinnekjøtt In Norway, Pinnekjøtt (), lit: Stick Meat, is a main course dinner dish of lamb or mutton. Pinnekjøtt is a festive dish typical to Western- and Northern Norway, and is rapidly gaining popularity in other regions as well. This dish is largely associated with the celebration of Christmas, served with puréed swede, a.k.a. mashed rutabaga, and potatoes, beer and akevitt. 37% of Norwegians say they"
"traditional dish similar to ""smalahove"", but instead of a sheep's head it is made of lamb's feet. ""Syltelabb"" is boiled, salt-cured pig's trotter, and is known as a Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted. Liver pâté (leverpostei) and patéd lung (lungemos) are common dishes, as are head cheese (sylte) and blood pudding (blodklubb). Fish roe and liver are also central to several Norwegian dishes, such as mølje. In Denmark a version of liver pâté, known as """"leverpostej"""" in Danish, used as a spread (often in an open sandwich on rye bread) is considered a popular"
"""nisse"" would be helpful if treated well, for instance by offering him a bowl of porridge with a clump of butter at night, but, failing good treatment, he could become quite troublesome and mean. Perhaps the most typically Danish contribution to the meals of the day is the traditional lunch or ""smørrebrød"" consisting of open sandwiches, usually on thinly sliced ""rugbrød"". The meal usually begins with seafood such as marinated herring, smoked eel, crab, or breaded plaice filets with remoulade and moves on with slices of roast pork or beef, ""frikadeller"" (meatballs), hams and liver pâté. The sandwiches are richly"
"garnished with onion rings, radish slices, cucumbers, tomato slices, parsley, remoulade or mayonnaise. The meal is mostly accompanied by beer, on occasion also by shots of ice-cold snaps or akvavit. In the evening, hot meals are usually served. Traditional dishes include fried fish, roast pork with red cabbage, pot-roasted chicken, pot-roast and slow cooked beef, meat balls, or pork chops. Game is sometimes served in the autumn. Steaks are now increasingly popular, but is a modern addition. A popular traditional Danish dessert, especially around Christmas, consists of ""æbleskiver"", rather like small pancake doughnuts which are fried in butter in a"
"either lamb, eggs or chicken. The third dish is cheeses with grapes, red peppers and crackers. Eating out in restaurants can be a costly affair, with the average price running higher than that of the European average. As a result of the New Nordic Cuisine trend, Danish restaurants are now firmly on the international gourmet map. In the big cities, and in shopping districts, there are many more reasonably priced eating places, including such chain fast food possibilities as McDonald's and Burger King. The most common quick food restaurant is the ""burger bar"" or ""grill bar"", offering hamburgers, hot dogs"
"the freshest and most succulent prawns and shellfish are easily obtainable all along the coast. Shark meat has traditionally not been used as food, even if some can grow nearly long. In later years, the large Red king crab has invaded Norwegian waters from the east and, having reached west to Hammerfest, are now served in the finest restaurants. The large sea bird colonies along the coast provided eggs for the local population, most of these are now protected by law. However, in Tromsø, sea gull eggs and beer from the local brewery is still a highly regarded dish to"