{"id":2034,"date":"2021-10-07T22:10:53","date_gmt":"2021-10-07T21:10:53","guid":{"rendered":"http:\/\/91.98.205.163:8089\/?p=2034"},"modified":"2021-10-07T22:10:53","modified_gmt":"2021-10-07T21:10:53","slug":"5-4-norwegian-seafood-cod-and-salmon","status":"publish","type":"post","link":"https:\/\/laernorsknaa.com\/es\/5-4-norwegian-seafood-cod-and-salmon\/","title":{"rendered":"5.4 &#8211; Norwegian Seafood: Cod and Salmon"},"content":{"rendered":"<p>07 oktober 2021 | 10 minutes<\/p>\n\n\n\t\t\t<style type=\"text\/css\">#pp-podcast-1790 a, .pp-modal-window .modal-1790 a, .pp-modal-window .aux-modal-1790 a, #pp-podcast-1790 .ppjs__more { color: #c8102e; } #pp-podcast-1790:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button *, #pp-podcast-1790:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, #pp-podcast-1790:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .modal-1790 .ppjs__audio .ppjs__button.ppjs__playpause-button button *, .pp-modal-window .modal-1790 .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, .pp-modal-window .modal-1790 .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .aux-modal-1790 .pod-entry__play *, .pp-modal-window .aux-modal-1790 .pod-entry__play:hover * { color: #c8102e !important; 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} #pp-podcast-1790.modern:not(.wide-player) .ppjs__time-handle-content { border-color: #c8102e !important; } #pp-podcast-1790.modern:not(.wide-player) .ppjs__audio-time-rail { background-color: #c8102e !important; } #pp-podcast-1790, .modal-1790, .aux-modal-1790 { --pp-accent-color: #c8102e; }<\/style>\n\t\t\t<div id=\"pp-podcast-1790\" class=\"pp-podcast single-episode has-header header-hidden has-featured playerview media-audio\"  data-teaser=\"\" data-elength=\"25\" data-eunit=\"\" data-ppsdata=\"{&quot;ppe-1790-1&quot;:{&quot;title&quot;:&quot;5.4 &#8211; Norwegian Seafood: Cod and Salmon&quot;,&quot;description&quot;:&quot;&lt;p&gt;For seafood recipies in Norwegian: &lt;a href=\\&quot;https:\\\/\\\/godfisk.no\\\/\\&quot;&gt;https:\\\/\\\/godfisk.no\\\/&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Email: Laernorsknaa@gmail.com&lt;\\\/p&gt;\\n&lt;p&gt;Transcript: &lt;a href=\\&quot;https:\\\/\\\/laernorsknaa.com\\\/?p=2034https:\\\/\\\/laernorsknaa.com\\\/5-4-norwegian-seafood-cod-and-salmon\\&quot; target=\\&quot;_blank\\&quot;&gt;https:\\\/\\\/laernorsknaa.com\\\/&lt;strong&gt;5-4-norwegian-seafood-cod-and-salmon&lt;\\\/strong&gt;&lt;\\\/a&gt;\\n&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;Support me here &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Patreon:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\u2060\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Donasjon (Paypal):\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.paypal.com\\\/donate\\\/?hosted_button_id=KG22H9FPVG22N\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060Doner (paypal.com)\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;For more content to learn Norwegian &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;YouTube:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;strong&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Norsk sj\\u00f8mat: Torsk og laks&lt;\\\/p&gt;\\n&lt;p&gt;Norge er kjent for sin &lt;strong&gt;sj\\u00f8mat&lt;\\\/strong&gt;. I 2014 eksporterte Norge sj\\u00f8mat til over 150 land. En grunn til dette er at Norge har en lang kyst. Norge har mye &lt;strong&gt;hav&lt;\\\/strong&gt;. I tillegg er det mange fjorder i Norge. Det gir mange gode mat- og &lt;strong&gt;gyte&lt;\\\/strong&gt;muligheter til fisken. \\u00c5 gyte er n\\u00e5r fisken \\u00ab&lt;strong&gt;parer seg\\u00bb&lt;\\\/strong&gt;. Norge er kanskje spesielt kjent for &lt;strong&gt;torsk&lt;\\\/strong&gt; og &lt;strong&gt;laks&lt;\\\/strong&gt;. Jeg kommer til \\u00e5 fokusere p\\u00e5 disse to i denne episoden. Vi begynner med torsk.&lt;\\\/p&gt;\\n&lt;p&gt;Torsk er en veldig viktig del av norsk matkultur. Mange nordmenn spiser torsk &lt;strong&gt;hver eneste&lt;\\\/strong&gt; uke. &lt;strong&gt;Lettsalta&lt;\\\/strong&gt; torsk er for eksempel en veldig vanlig matrett. Det er &lt;strong&gt;fersk&lt;\\\/strong&gt; torsk som man salter og &lt;strong&gt;koker&lt;\\\/strong&gt;. Det er vanlig \\u00e5 ha &lt;strong&gt;smelta&lt;\\\/strong&gt; sm\\u00f8r og poteter ved siden. De viktigste stedene for torskefiske i Norge er Lofoten og Vester\\u00e5len i Nord-Norge og M\\u00f8re p\\u00e5 Nord-Vestlandet. Torsk er en hvit fisk med en ganske mild &lt;strong&gt;smak&lt;\\\/strong&gt;. Det er kanskje &lt;strong&gt;grunnen&lt;\\\/strong&gt; til at den er s\\u00e5 popul\\u00e6r. I tillegg er den veldig &lt;strong&gt;sunn&lt;\\\/strong&gt;med masse proteiner.&lt;\\\/p&gt;\\n&lt;p&gt;Torsk er ikke bare viktig for Norge n\\u00e5; den har ogs\\u00e5 v\\u00e6rt viktig for Norge i historien. Torsk har en viktig historisk &lt;strong&gt;betydning&lt;\\\/strong&gt; i Norge. Sannsynligvis har mennesker i Norge fiska torsk s\\u00e5 lenge det har v\\u00e6rt mennesker her. Torskefiske er et eget begrep i Norge. Dette gjaldt spesielt for noen steder i Nord-Norge. Da ville mennene p\\u00e5 g\\u00e5rdene g\\u00e5 ut i &lt;strong&gt;fiskeb\\u00e5tene&lt;\\\/strong&gt; og fiske etter torsk. Kvinnene og barna var igjen og gjorde g\\u00e5rdsarbeidet imens mennene var borte for \\u00e5 fiske. For mange var torskefiske en viktig &lt;strong&gt;n\\u00e6ringskilde&lt;\\\/strong&gt;.&lt;\\\/p&gt;\\n&quot;,&quot;author&quot;:&quot;Marius Stangeland&quot;,&quot;date&quot;:&quot;07-10-2021&quot;,&quot;link&quot;:&quot;https:\\\/\\\/podcasters.spotify.com\\\/pod\\\/show\\\/marius-stangeland1\\\/episodes\\\/5-4---Norwegian-Seafood-Cod-and-Salmon-e18fih4&quot;,&quot;src&quot;:&quot;https:\\\/\\\/anchor.fm\\\/s\\\/4adac90c\\\/podcast\\\/play\\\/41453540\\\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-9-7%2F223084566-44100-2-00d32359d9709.m4a&quot;,&quot;featured&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-768x768.jpg&quot;,&quot;featured_id&quot;:2039,&quot;mediatype&quot;:&quot;audio&quot;,&quot;season&quot;:5,&quot;categories&quot;:[],&quot;duration&quot;:&quot;10:25&quot;,&quot;episodetype&quot;:&quot;full&quot;,&quot;timestamp&quot;:1633641048,&quot;key&quot;:&quot;b5881db58c6a1038040cfc33b6d56bd7&quot;,&quot;fset&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-768x768.jpg 768w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-300x300.jpg 300w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-1024x1024.jpg 1024w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-150x150.jpg 150w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-1536x1536.jpg 1536w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-2048x2048.jpg 2048w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/12458523-1633640998787-cc082e2f572cc-100x100.jpg 100w&quot;,&quot;fratio&quot;:1},&quot;load_info&quot;:{&quot;loaded&quot;:1,&quot;displayed&quot;:1,&quot;offset&quot;:0,&quot;maxItems&quot;:1,&quot;src&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;step&quot;:1,&quot;sortby&quot;:&quot;sort_date_desc&quot;,&quot;filterby&quot;:&quot;5.4 - Norwegian Seafood: Cod and Salmon&quot;,&quot;fixed&quot;:&quot;&quot;,&quot;args&quot;:{&quot;imgurl&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;imgset&quot;:&quot;&quot;,&quot;display&quot;:&quot;&quot;,&quot;hddesc&quot;:0,&quot;hdfeat&quot;:0,&quot;oricov&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;elength&quot;:25}},&quot;rdata&quot;:{&quot;permalink&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/es\\\/wp-json\\\/wp\\\/v2\\\/posts\\\/2034&quot;,&quot;fprint&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;from&quot;:&quot;feedurl&quot;,&quot;elen&quot;:25,&quot;eunit&quot;:&quot;&quot;,&quot;teaser&quot;:&quot;&quot;,&quot;title&quot;:&quot;Norsk for Beginners&quot;,&quot;autoplay&quot;:&quot;&quot;}}\"><div class=\"pp-podcast__wrapper\"><div class=\"pp-podcast__info pod-info\"><div class=\"pod-info__header pod-header\"><div class=\"pod-header__image\"><div class=\"pod-header__image-wrapper\"><img decoding=\"async\" class=\"podcast-cover-image\" src=\"https:\/\/d3t3ozftmdmh3i.cloudfront.net\/production\/podcast_uploaded_nologo\/12458523\/12458523-1612293410160-23a9be9fbb4dc.jpg\" srcset=\"\" sizes=\"(max-width: 640px) 100vw, 25vw\" alt=\"Norsk for Beginners\"><\/div><span class=\"pod-header__image-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><div class=\"pod-header__items pod-items\"><div class=\"pod-items__title\">Noruego hecho divertido<\/div><div class=\"pod-items__desc\"><p>Norsk for Beginners is a podcast aimed at beginners of Norwegian (A1-A2). The episodes are structured in two parts: One Norwegian speaking part and the second in English, explaining the Norwegian part and examining some Norwegian vocabulary used in the episode. I speak Norwegian in a clear, slow and deliberate manner, perfect for beginners. Get some listening practice by listening to &#8220;Norsk for Beginners&#8221;!<\/p>\n<\/div><div class=\"pod-items__navi-menu\"><a href=\"https:\/\/podcasts.google.com\/feed\/aHR0cHM6Ly9hbmNob3IuZm0vcy80YWRhYzkwYy9wb2RjYXN0L3Jzcw==\" class=\"subscribe-item pp-badge google-sub\" target=\"_blank\"><svg class=\"icon icon-pp-google\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-google\" xlink:href=\"#icon-pp-google\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><span class=\"sub-item-text\"><span>Google <\/span><span style=\"font-weight: normal;\">P\u00f3dcast<\/span><\/span><\/span><\/a><a href=\"https:\/\/open.spotify.com\/show\/4SfBgxjXLwoVjtkHY1nCZb\" class=\"subscribe-item pp-badge spotify-sub\" target=\"_blank\"><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><\/span><svg class=\"icon icon-pp-spotify\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-spotify\" xlink:href=\"#icon-pp-spotify\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-item-text\">Spotify<\/span><\/span><\/a><\/div><\/div><\/div><\/div><div class=\"pp-podcast__content pod-content\"><div class=\"pp-podcast__single\"><div class=\"pp-podcast__player\"><div class=\"pp-player-episode\"><audio id=\"pp-podcast-1790-player\" preload=\"none\" class=\"pp-podcast-episode\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/anchor.fm\/s\/4adac90c\/podcast\/play\/41453540\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-9-7%2F223084566-44100-2-00d32359d9709.m4a\" \/><\/audio><\/div><\/div><div class=\"pod-content__episode episode-single\"><button class=\"episode-single__close\" aria-expanded=\"false\" aria-label=\"Cerrar el episodio individual\"><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><div class=\"episode-single__wrapper\"><div class=\"episode-single__header\"><div class=\"episode-single__title\">5.4 &#8211; Norwegian Seafood: Cod and Salmon<\/div><div class=\"episode-single__author\"><span class=\"byname\">por<\/span><span class=\"single-author\">Marius Stangeland<\/span><\/div><\/div><div class=\"episode-single__description\"><p>For seafood recipies in Norwegian: <a href=\"https:\/\/godfisk.no\/\">https:\/\/godfisk.no\/<\/a><\/p><p><\/p><p>Email: Laernorsknaa@gmail.com<\/p><p>Transcript: <a href=\"https:\/\/laernorsknaa.com\/es\/?p=2034https:\/\/laernorsknaa.com\/5-4-norwegian-seafood-cod-and-salmon\" target=\"_blank\">https:\/\/laernorsknaa.com\/<strong>5-4-norwegian-seafood-cod-and-salmon<\/strong><\/a><\/p><p><strong>Support me here &#8211;&gt;<\/strong><\/p><p>Patreon:\u00a0<a href=\"https:\/\/www.patreon.com\/laernorsknaa\">\u2060\u2060\u2060\u2060https:\/\/www.patreon.com\/laernorsknaa\u2060\u2060\u2060\u2060<\/a><\/p><p>Donasjon (Paypal):\u00a0<a href=\"https:\/\/www.paypal.com\/donate\/?hosted_button_id=KG22H9FPVG22N\">\u2060\u2060\u2060\u2060Doner (paypal.com)\u2060\u2060\u2060<\/a><\/p><p><\/p><p><strong>For more content to learn Norwegian &#8211;&gt;<\/strong><\/p><p>YouTube:\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\">\u2060\u2060\u2060\u2060\u2060https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\u2060\u2060\u2060<\/a><strong><\/strong><\/p><p><\/p><p>Norsk sj\u00f8mat: Torsk og laks<\/p><p>Norge er kjent for sin <strong>sj\u00f8mat<\/strong>. I 2014 eksporterte Norge sj\u00f8mat til over 150 land. En grunn til dette er at Norge har en lang kyst. Norge har mye <strong>hav<\/strong>. I tillegg er det mange fjorder i Norge. Det gir mange gode mat- og <strong>gyte<\/strong>muligheter til fisken. \u00c5 gyte er n\u00e5r fisken \u00ab<strong>parer seg\u00bb<\/strong>. Norge er kanskje spesielt kjent for <strong>torsk<\/strong> og <strong>laks<\/strong>. Jeg kommer til \u00e5 fokusere p\u00e5 disse to i denne episoden. Vi begynner med torsk.<\/p><p>Torsk er en veldig viktig del av norsk matkultur. Mange nordmenn spiser torsk <strong>hver eneste<\/strong> uke. <strong>Lettsalta<\/strong> torsk er for eksempel en veldig vanlig matrett. Det er <strong>fersk<\/strong> torsk som man salter og <strong>koker<\/strong>. Det er vanlig \u00e5 ha <strong>smelta<\/strong> sm\u00f8r og poteter ved siden. De viktigste stedene for torskefiske i Norge er Lofoten og Vester\u00e5len i Nord-Norge og M\u00f8re p\u00e5 Nord-Vestlandet. Torsk er en hvit fisk med en ganske mild <strong>smak<\/strong>. Det er kanskje <strong>grunnen<\/strong> til at den er s\u00e5 popul\u00e6r. I tillegg er den veldig <strong>sunn<\/strong>med masse proteiner.<\/p><p>Torsk er ikke bare viktig for Norge n\u00e5; den har ogs\u00e5 v\u00e6rt viktig for Norge i historien. Torsk har en viktig historisk <strong>betydning<\/strong> i Norge. Sannsynligvis har mennesker i Norge fiska torsk s\u00e5 lenge det har v\u00e6rt mennesker her. Torskefiske er et eget begrep i Norge. Dette gjaldt spesielt for noen steder i Nord-Norge. Da ville mennene p\u00e5 g\u00e5rdene g\u00e5 ut i <strong>fiskeb\u00e5tene<\/strong> og fiske etter torsk. Kvinnene og barna var igjen og gjorde g\u00e5rdsarbeidet imens mennene var borte for \u00e5 fiske. For mange var torskefiske en viktig <strong>n\u00e6ringskilde<\/strong>.<\/p><\/div><\/div><div class=\"ppjs__img-wrapper\"><div class=\"ppjs__img-btn-cover\"><img decoding=\"async\" class=\"ppjs__img-btn\" src=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-768x768.jpg\" srcset=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-768x768.jpg 768w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-300x300.jpg 300w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-1024x1024.jpg 1024w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-150x150.jpg 150w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-1536x1536.jpg 1536w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-2048x2048.jpg 2048w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/10\/12458523-1633640998787-cc082e2f572cc-100x100.jpg 100w\" sizes=\"(max-width: 640px) 100vw, 300px\" alt=\"5.4 &#8211; Norwegian Seafood: Cod and Salmon\"><\/div><span class=\"ppjs__img-btn-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><\/div><\/div><\/div><\/div><div class=\"pod-content__launcher pod-launch\"><button class=\"pod-launch__button pod-launch__info pod-button\" aria-expanded=\"false\"><span class=\"ppjs__offscreen\">Mostrar la informaci\u00f3n del p\u00f3dcast<\/span><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-podcast\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-podcast\" xlink:href=\"#icon-pp-podcast\"><\/use><\/svg><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Transcripci\u00f3n<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-group transcript has-background\" style=\"background-color:#eff8ff\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p id=\"viewer-ah1pe\">Heihei! In today\u2019s episode, we will examine Norwegian sea food, focusing on cod and salmon. Before we do that: You can support the podcast on Patreon and there is a link in the description.. <\/p>\n\n\n\n<p>I will also leave a link to the transcript for the episode in the description. Now, let\u2019s talk about Norwegian sea food.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Norsk sj\u00f8mat: Torsk og laks<\/h1>\n\n\n\n<p>Norge er kjent for sin <strong>sj\u00f8mat<\/strong>. I 2014 eksporterte Norge sj\u00f8mat til over 150 land. En grunn til dette er at Norge har en lang kyst. Norge har mye <strong>hav<\/strong>. I tillegg er det mange fjorder i Norge. Det gir mange gode mat- og <strong>gyte<\/strong>muligheter til fisken. \u00c5 gyte er n\u00e5r fisken \u00ab<strong>parer seg\u00bb<\/strong>. Norge er kanskje spesielt kjent for <strong>torsk<\/strong> og <strong>laks<\/strong>. Jeg kommer til \u00e5 fokusere p\u00e5 disse to i denne episoden. Vi begynner med torsk.<\/p>\n\n\n\n<p>Torsk er en veldig viktig del av norsk matkultur. Mange nordmenn spiser torsk <strong>hver eneste<\/strong> uke. <strong>Lettsalta<\/strong> torsk er for eksempel en veldig vanlig matrett. Det er <strong>fersk<\/strong> torsk som man salter og <strong>koker<\/strong>. Det er vanlig \u00e5 ha <strong>smelta<\/strong> sm\u00f8r og poteter ved siden. De viktigste stedene for torskefiske i Norge er Lofoten og Vester\u00e5len i Nord-Norge og M\u00f8re p\u00e5 Nord-Vestlandet. Torsk er en hvit fisk med en ganske mild <strong>smak<\/strong>. Det er kanskje <strong>grunnen<\/strong> til at den er s\u00e5 popul\u00e6r. I tillegg er den veldig <strong>sunn<\/strong> med masse proteiner.<\/p>\n\n\n\n<p>Torsk er ikke bare viktig for Norge n\u00e5; den har ogs\u00e5 v\u00e6rt viktig for Norge i historien. Torsk har en viktig historisk <strong>betydning<\/strong> i Norge. Sannsynligvis har mennesker i Norge fiska torsk s\u00e5 lenge det har v\u00e6rt mennesker her. Torskefiske er et eget begrep i Norge. Dette gjaldt spesielt for noen steder i Nord-Norge. Da ville mennene p\u00e5 g\u00e5rdene g\u00e5 ut i <strong>fiskeb\u00e5tene<\/strong> og fiske etter torsk. Kvinnene og barna var igjen og gjorde g\u00e5rdsarbeidet imens mennene var borte for \u00e5 fiske. For mange var torskefiske en viktig <strong>n\u00e6ringskilde<\/strong>.<\/p>\n\n\n\n<p>La oss g\u00e5 videre til \u00e5 snakke om laks. I dag er det kanskje norsk laks som er mest kjent utenfor Norge. Laks er en r\u00f8d og feit fisk som smaker veldig godt. De aller fleste liker smaken av laks. I tillegg er den veldig n\u00e6ringsrik og sunn. Det gj\u00f8r det til en god matfisk. Norsk laks er ogs\u00e5 en stor eksportvare for Norge. Norge eksporterer laks til land rundt omkring i verden. For eksempel kan norsk laks bli brukt i japansk sushi.<\/p>\n\n\n\n<p>Mye av laksen vi spiser kommer fra <strong>oppdrettsanlegg<\/strong>. <strong>Oppdrett<\/strong> av laks starta p\u00e5 1970-tallet. Oppdrett av laks betyr at man har laks i fiskeanlegg som ser ut som noen ringer. I disse ringene lever laksen. Her mater man dem til de er store nok. Oppdrettslaks er en sv\u00e6rt stor n\u00e6ring i Norge. Man kan tjene milliarder av kroner p\u00e5 oppdrettslaks. Likevel er det ikke alle som er like positive til oppdrett av laks. For eksempel kan parasitter og <strong>sykdommer<\/strong> spre seg fra oppdrettslaksen til villaksen. Dette kan skade villaksen, alts\u00e5 den laksen som lever fritt i sj\u00f8en. Noen har derfor <strong>foresl\u00e5tt<\/strong> \u00e5 <strong>flytte<\/strong> lakseoppdrett p\u00e5 land.<\/p>\n\n\n\n<p>Torsk og laks er de to vanligste fiskene \u00e5 spise i Norge. Dersom du har lyst til \u00e5 pr\u00f8ve \u00e5 lage noen fiskeretter med for eksempel torsk eller laks s\u00e5 kan dere sjekke ut Godfisk.no. Det er et nettsted med mange forskjellige sj\u00f8matoppskrifter. Jeg legger ved ei lenke i deskripsjonen. God appetitt!<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Norwegian Seafood: Cod and Salmon<\/h1>\n\n\n\n<p>Norway is known for its seafood and exported to over 150 countries in 2014. One reason for this is the long coast and the many fjords, making Norway a great place for fishing. Norwegian cod and salmon are probably the most well-known. Let\u2019s start by looking at cod.<\/p>\n\n\n\n<p>Cod is a very central part of Norwegian food culture. Many Norwegians eat cod every week and slightly salted cod is a very common dish. That is fresh cod that is slightly salted and boiled. It is common to serve it with potatoes and melted butter. Cod is a white fish with a pretty mild taste making it a very versatile fish. Some of the most important places for fishing cod are Lofoten and Vester\u00e5len in northern Norway and M\u00f8re in the western part of the country.<\/p>\n\n\n\n<p>Cod has also played a vital historical role for Norwegian farmers. In fact, some farmers in northern Norway have been called \u201cFisherman-farmer\u201d as they relied so much on fishing. During winter, the men would go fish while the women and children did the work back at the farm.<\/p>\n\n\n\n<p>Let us move on to salmon, one of the biggest export products of Norway, and it is, for instance, used in Japanese sushi. It is a red and fat fish full of nutrients and proteins, and really tasty too! Much of the salmon come from fish farming which is a really big industry in Norway. The fish are held in cages in the ocean or in the fjords. These cages look like rings in the water. The fish are fed until they are big enough to be slaughtered. A controversy in Norway is the spread of diseases and parasites from the farmed salmon to the wild ones. Some have therefore suggested to move fish farming to land.<\/p>\n\n\n\n<p>Cod and salmon are the two most common food fishes in Norway. If you want to try some dishes with them (or some other seafood dishes), you can try the website \u201cGodfisk.no\u201d. I will add a link in the description.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Vocabulary:<\/h1>\n\n\n\n<p>Sj\u00f8mat \u2013 Seafood<\/p>\n\n\n\n<p>Hav \u2013 Sea<\/p>\n\n\n\n<p>\u00c5 gyte \u2013 To spawn (fish)<\/p>\n\n\n\n<p>\u00c5 pare seg \u2013 To mate<\/p>\n\n\n\n<p>Torsk \u2013 Cod<\/p>\n\n\n\n<p>Laks \u2013 Salmon<\/p>\n\n\n\n<p>Hver eneste \u2013 Every single<\/p>\n\n\n\n<p>Lettsalta \u2013 Slightly salted<\/p>\n\n\n\n<p>Fersk \u2013 Fresh<\/p>\n\n\n\n<p>\u00c5 koke \u2013 To boil<\/p>\n\n\n\n<p>Smelta \u2013 Melted<\/p>\n\n\n\n<p>Smak \u2013 Taste<\/p>\n\n\n\n<p>Grunn \u2013 Reason<\/p>\n\n\n\n<p>Sunn \u2013 Healthy<\/p>\n\n\n\n<p>Betydning \u2013 Importance<\/p>\n\n\n\n<p>Fiskeb\u00e5t \u2013 Fishing boat<\/p>\n\n\n\n<p>N\u00e6ringskilde \u2013 Source of income<\/p>\n\n\n\n<p>Oppdrettsanlegg \u2013 Fish farming<\/p>\n\n\n\n<p>Oppdrett \u2013 Breeding<\/p>\n\n\n\n<p>Sykdom \u2013 Disease<\/p>\n\n\n\n<p>\u00c5 foresl\u00e5 \u2013 To suggest<\/p>\n\n\n\n<p>\u00c5 flytte \u2013 To move<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Norge er kjent for sin sj\u00f8mat. I 2014 eksporterte Norge sj\u00f8mat til over 150 land. En grunn til dette er at Norge har en lang kyst. Norge har mye hav. I tillegg er det mange fjorder i Norge. Det gir mange gode mat- og gytemuligheter til fisken. \u00c5 gyte er n\u00e5r fisken \u00abparer seg\u00bb. Norge er kanskje spesielt kjent for torsk og laks. Jeg kommer til \u00e5 fokusere p\u00e5 disse to i denne episoden. Vi begynner med torsk. <\/p>","protected":false},"author":2,"featured_media":2037,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[249],"tags":[682,706,707,710,709,708],"class_list":["post-2034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-norsk-for-beginners","tag-fisk","tag-laks","tag-naering","tag-norsk-matkultur","tag-sjomat","tag-torsk"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5.4 - Norwegian Seafood: Cod and Salmon &#8211; L\u00e6r norsk n\u00e5<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/91.98.205.163:8089\/5-4-norwegian-seafood-cod-and-salmon\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5.4 - Norwegian Seafood: Cod and Salmon &#8211; L\u00e6r norsk n\u00e5\" \/>\n<meta property=\"og:description\" content=\"Norge er kjent for sin sj\u00f8mat. I 2014 eksporterte Norge sj\u00f8mat til over 150 land. En grunn til dette er at Norge har en lang kyst. Norge har mye hav. I tillegg er det mange fjorder i Norge. Det gir mange gode mat- og gytemuligheter til fisken. \u00c5 gyte er n\u00e5r fisken \u00abparer seg\u00bb. Norge er kanskje spesielt kjent for torsk og laks. Jeg kommer til \u00e5 fokusere p\u00e5 disse to i denne episoden. 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Skipper Trond Dalg\u00e5rd (51) og Jan Gunnar Johansen fisker etter skrei p\u00e5 havet ved Gryllefjord p\u00e5 utsiden av Senja. Begge er oppvokst p\u00e5 \u00f8ya og har havet som n\u00e6rmeste nabo og arbeidsplass. Det \u00e5rlige skreifiske starter i januar og varer til april. Fisken er etterspurt over hele verden og \u00e5rlig eksporteres det torsk for 12 milliarder, hvorav skreien utgj\u00f8r en verdi p\u00e5 7.2 milliarder. Det er fler enn fiskerne p\u00e5 Senja som er p\u00e5 jakt etter mat. Hvalen er p\u00e5 jakt etter sild og er et fantastisk skue i den storsl\u00e5tte men ville naturen. 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