Naamjää

Naamjää is a traditional Sami dish originating from the northernmost regions of Scandinavia, primarily associated with Norway and Sweden. It is a type of fermented fish, typically made from cod or haddock, though other white fish can also be used. The preparation involves carefully gutting and cleaning the fish, then burying it in the ground, often wrapped in birch bark or plastic, for a period of several weeks to months. This fermentation process breaks down the fish's proteins, resulting in a distinct, pungent aroma and a soft, almost jelly-like texture.

The flavor of naamjää is very strong and is an acquired taste, often described as ammoniac or overwhelmingly fishy. It is typically served in small portions, often accompanied by flatbread (lefse or tunnbröd), potatoes, or a simple salad. Due to its intense flavor, it is not a commonly consumed dish outside of Sami communities and is more of a delicacy or a traditional food enjoyed during special occasions or winter months. The exact fermentation time and methods can vary between families and regions, leading to slight differences in the final product. Historically, naamjää was an important source of protein during the long, harsh winters when fresh food was scarce.