Boknafisk

Lore & Background

Boknafisk is made by hanging fish out to dry in the winter months, typically for a few days to 1-2 weeks, until the outside is quite dry but the inside remains soft and slightly sour, especially at the backbone. The fish is most often unsalted, though salted fish is used in some places. The name may derive from the Saami word 'boahkkeguolli' or the Norwegian 'bokna' meaning 'half dry'.

Reader's Guide

Boknafisk holds significance as a traditional Norwegian preserved fish product, distinct from stockfish due to its partial drying and soft interior. It is a delicacy in Northern Norway, where it is commonly served with fried bacon, green pea stew, a thick white sauce called 'dopp' or 'duppe', and boiled potatoes. It is also eaten with sour soup or milk soup. While mostly associated with Northern Norway, boknafisk is consumed along the entire Norwegian coast down to Bergen. The dish illustrates regional food preservation techniques and cultural preferences, with the variant boknasild made from herring. Its preparation and consumption reflect a seasonal winter practice that continues in modern times.

Did You Know?

• Boknafisk is a variant of stockfish, unsalted and partially dried by sun and wind.
• The name may come from the Saami word 'boahkkeguolli' or the Norwegian 'bokna' meaning 'half dry'.
• The most common fish used is cod, but other fish can be used; when herring is used, it is called boknasild.
• Boknafisk is often served with fried bacon, green pea stew, dip (a thick white sauce), and boiled potatoes.