Norway is a beautiful country with extremely charming natural landscapes, including criss-crossing fjords, aurora borealis in the Arctic Circle, and you can also experience the midnight sun and summer sunshine in the Arctic summer.

In addition to natural landscapes, there are also authentic delicacies. What I bring to you today is the most famous and favorite delicacy of many people, salmon.

Because they live in ice and snow all year round, Nordic people prefer large chunks of barbecue.

But during World War I, Norwegians were in short supply of meat, so they chose salmon between vegetables and salmon.

Deaths from circulatory diseases in Norway dropped rapidly during the war years after they replaced grilled meat with salmon.

Since the war, healthy and nutritious salmon has become the preferred staple food on Norwegian tables, and today salmon has become the pride of Norwegians.

When you order salmon at a restaurant in Oslo, the waiter will not serve you salmon sashimi like in Japanese cuisine.

The most traditional way for Norwegians to eat salmon is to boil a pot of water, cut the salmon into pieces, put the salmon in the pot like mutton, then take it out and eat it with only a little salt.

"Shabu-shabu" salmon is a healthy way of eating that can maintain the original flavor of the fish and is suitable for all ages.

Completely wild salmon in Norway are protected, while Norwegian farmed salmon grow in a wild state. They live in deep-sea cages with a depth of more than 20 meters, eat food made from natural herring, and grow naturally for 2 years.

Can harvest.

Therefore, we can eat fresh Norwegian salmon all year round.

From August to October every year.

Salmon has accumulated autumn fat to prepare for the cold winter, so the meat is delicious and contains the richest vitamins, calcium, zinc, magnesium and phosphorus.