Boknafisk
Boknafisk (pronunciation: bohk-nah-fisk) is a traditional Norwegian dish, typically associated with the northern regions of the country. It is made from stockfish (dried fish, usually cod) that has been partially rehydrated for a period of 5 to 6 days. The dish is often served during the Christmas season.
Etymology
The term "Boknafisk" is derived from the Norwegian words "bokna", meaning "soaked", and "fisk", meaning "fish". Thus, the term can be roughly translated to "soaked fish".
Preparation
The preparation of Boknafisk involves soaking the stockfish in water for a period of 5 to 6 days. The fish is then boiled or steamed until it is tender enough to be eaten. It is typically served with potatoes and a white sauce made from flour, butter, and milk.
Related Terms
- Stockfish: Dried fish, usually cod, used in the preparation of Boknafisk.
- Lutefisk: A traditional Norwegian dish made from dried white fish (usually cod) that has been soaked in a lye solution before cooking.
- Klippfisk: A variant of dried fish where the fish is salted before drying.
- Rakfisk: A traditional Norwegian dish made from fermented fish.
See Also
External links
- Medical encyclopedia article on Boknafisk
- Wikipedia's article - Boknafisk
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