Skeissaus

Skeissaus is a traditional dish originating from the northern regions of Norway, particularly in the county of Troms. The dish is a type of smoked fish, typically made from Arctic char (silver salmon) or Arctic grayling. The fish is first cleaned and gutted, then salted and hung to dry for several days. After drying, the fish is smoked over birch wood or other suitable wood, which imparts a distinctive smoky flavor to the fish. Skeissaus is often served as a cold dish, sliced thinly and accompanied by bread or potatoes. It is a popular dish during the winter months in Norway, often enjoyed as a hearty meal or a snack. The dish is also known for its nutritional value, as smoked fish is rich in omega-3 fatty acids and protein.