Curing and preserving mackerel is a long-standing tradition in the Oslo Fjord region. I use rapeseed oil in this recipe and I allow the Kilner jar to stand in a pan of boiling water for a few minutes before putting the lid on. Using this method you can store the fish for several weeks, preferably in a cellar or in the fridge.
The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters. The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we also eat the meat inside the shell. This is a variant of shrimp cocktail made with crabmeat instead of shrimps.
Heat the oil to be used for frying to 338 - 356ºF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye on the temperature by using a digital thermometer. Place the fish slices in the ale batter and the potato boats in the herb batter.
You can easily fry full portions at the same time by placing three mackerel slices, four-five potato boats and a few beetroot slices in the hot oil. Remove the beetroot slices before they stop crackling and spitting because they do not need to cook for as long as the potatoes and fish.
Allow the oil to run off the battered slices onto some kitchen roll before arranging them on a plate. Serve with red coleslaw.
Use a wheatgrass press to squeeze the green liquid from the green herbs, using both the leaves and stalks. Alternatively you could place the herbs and liquid in a blender and then sieve the mixture. Mix all the ingredients in a deep bowl. Allow to stand for at least 30 minutes before use.
Nice and simple! Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.
This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt flavor created by the whisky and malt extract is very suitable for deep-fried fish. If you are able to get hold of fresh juniper shoots they will make a great decorative topping for this meal.