røykes

Røykes, also known as Scandinavian Smoked Fish, is a type of cured fish that originated in Norway. The name "røykes" translates to "smoked" in Norwegian, which is fitting given the traditional method of production. The fish is typically made from salmon, cod, or other whitefish, which are smoked over low heat for several hours.

The process of røykes production involves firstly cleaning and gutting the fish, then soaking them in a solution of salt and water to remove excess moisture. The fish is then dried and smoked using birch or other softwoods. The smoking process can last from a few hours to several days, depending on the desired level of smokiness.

Røykes has a distinctive flavor and texture that is often described as rich and intense. The smokiness can range from a subtle hint to a more pronounced flavor, depending on the type of wood used and the duration of the smoking process. Røykes is commonly served as an appetizer or side dish, and it is often paired with boiled potatoes, vegetables, and other traditional Scandinavian sides.

In Norway, røykes is a traditional product that has been closely tied to the country's fishing industry. The production of røykes is often associated with the coastal regions, where the fish is caught and processed locally. While the specific methods of production may vary, the traditional techniques used to make røykes are closely guarded secrets that have been passed down through generations of fisherman.