fagkerfisker

Fagkerfisker, also known as *fagot* or *faggot* in some contexts, refers to a traditional Norwegian method of smoking fish, particularly herring, using a combination of wood smoke and a specific type of wood. The term originates from the Norwegian word *fag*, meaning "bundle" or "faggot," which historically described the way fish were bundled together for smoking.

The process involves wrapping fresh herring in bundles of birch or alder twigs, which are then smoked over a fire. The wood imparts a distinct flavor to the fish, creating a smoky, aromatic result. This method was historically used in coastal regions of Norway, where herring was a staple food. The bundles were often hung to dry in the smoke, preserving the fish for later consumption.

Fagkerfisker is distinct from other smoking techniques due to its reliance on natural wood and the bundling process, which helps regulate the smoking temperature and ensures even exposure to smoke. The resulting fish is typically used in traditional Norwegian dishes, such as *surströmming* (fermented herring) or as a simple snack. While modern methods have largely replaced this technique, it remains a cultural practice tied to Norway’s fishing heritage.

Today, fagkerfisker is sometimes revived for culinary or historical purposes, though it requires skill and patience to execute properly. The method reflects Norway’s long-standing relationship with seafood preservation and the resourcefulness of coastal communities.