THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪ [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM THE BODO REGION IN NORTHERN NORWAY.

I'M ANDREAS VIESTAD.

NORWAY IS A FISH NATION.

FISH IS WHAT HAS SUSTAINED US, IT HAS FED US, AND IT WAS OUR FIRST COMMODITY.

AND THERE ARE MANY STARS IN NORWEGIAN WATERS.

THINK OF THE MAJESTIC ATLANTIC SALMON, OR THE SHINY, WHITE AND FLAKY FLESH OF THE COD.

OR THE INCREDIBLY UGLY MONKFISH, WITH ITS DELICATE SHELLFISHLIKE FLESH.

AND THEN, THERE'S POLLOCK, A MODEST FISH INDEED -- THE UNSUNG HERO OF THE SEA.

HERE IN BODO, AS IN THE REST OF NORTHERN NORWAY, POLLOCK HAS BEEN PARTICULARLY IMPORTANT.

IT WAS WHAT YOU COULD DEPEND ON, IT WAS WHAT YOU HAD TO DEPEND ON.

DESPITE ITS MODEST LOOK, POLLOCK IS ONE OF THE MOST DELICIOUS FISHES, AND THE MAIN INGREDIENT IN TODAY'S PROGRAM.

POLLOCK IS A DEAR FISH, AND ONE THAT GOES BY MANY NAMES.

DEPENDING ON WHERE YOU ARE, IT CAN BE REFERRED TO AS POLLOCK, POLLACK, POLE FISH, SEIF, COLLI OR BOSTON BLUES.

I'LL START OFF BY MAKING ONE OF NORWAY'S NATIONAL DISHES, SEARED POLLOCK WITH CARAMELIZED ONIONS.

THEN THERE'S FISH FINGERS, WHICH IS ALMOST LIKE A STAPLE FOOD, AS IMPORTANT TO US AS FISH AND CHIPS IS TO THE BRITISH.

AND I'LL WALK YOU THROUGH THE SIMPLE PROCESS OF MAKING THEM FROM SCRATCH, SUPER CRUNCHY, COATED WITH NUTS.

AND FINALLY, THERE'S A KIND OF DISH THAT MY GRANDMOTHER WOULD MAKE, A TRADITIONAL FISH GRATIN.

THE FIRST DISH WE ARE GOING TO MAKE TODAY IS A NORWEGIAN CLASSIC.

I'M GOING TO MAKE IT A LITTLE MORE ELABORATED, BUT NOT REALLY MUCH MORE DIFFICULT TO MAKE.

IT'S SEARED POLLOCK WITH A KIND OF ONION JAM, AND I'M GOING TO ADD SOME LINGONBERRIES AND ASPARAGUS, AS WELL.

HERE WE'VE GOT SOME NICE, VERY, VERY FRESH POLLOCK STEAKS.

BUT THE MAIN THING ABOUT THIS DISH IS TO CARAMELIZE ONIONS, AND THAT'S REALLY A THING THAT MANY PEOPLE ARE AFRAID TO DO, BUT IT'S REALLY INCREDIBLY SIMPLE.

BY THE PROCESS OF ADDING HEAT, YOU ACTUALLY TRANSFORM THE ONION FROM THE ANGRIEST VEGETABLE AROUND TO SOMETHING SWEET.

BUT, OF COURSE, YOU WOULDN'T THINK SO WHEN YOU ARE CHOPPING AN ONION AND YOU ARE STARTING TO CRY.

FOR TWO PEOPLE, I WOULD USE TWO BIG ONIONS LIKE THIS.

AT ONE POINT IT WILL SEEM LIKE A LOT OF ONION, BUT THEN WHEN YOU START COOKING THE ONIONS, YOU'LL SEE THAT THEY SHRINK SIGNIFICANTLY.

SOME RECIPES WILL TELL YOU THAT YOU HAVE TO CHOP VERY, VERY FINELY, AND IT HAS TO BE VERY ACCURATE.

WELL, ACTUALLY, THE RESULT IS BETTER IF YOU, LIKE ME, ARE A LITTLE BIT SLOPPY BECAUSE THEN SOME OF THE SLICES WILL BE VERY, VERY THIN AND THEY WILL ALMOST MELT, AND OTHERS WILL STILL HAVE SOME STRUCTURE IN THEM.

IF YOU HAVE A LITTLE BIT OF PATIENCE, YOU CAN JUST ADD ABOUT A TEASPOON OF SUGAR AND A PINCH OF SALT, AND JUST LEAVE THEM FOR 15 MINUTES, AND THE SALT AND THE SUGAR WILL DRAW OUT SOME OF THE MOISTURE, AND THE COOKING PROCESS WILL BE MUCH, MUCH EASIER.

AND WHILE YOU ARE FRYING THE ONIONS, THE IMPORTANT THING IS TO USE MODERATION.

START OFF AT QUITE LOW HEAT, LET IT SWEAT EVEN MORE.

TOWARDS THE END, YOU CAN TURN UP THE HEAT A BIT, TO GET IT NICE AND BROWN.

NOW THE ONION IS PERFECT, IN MY OPINION AT LEAST.

IT'S NOT TOO CARAMELIZED, IT'S NOT COMPLETELY COLLAPSED YET, EVEN THOUGH SOME PARTS OF IT IS.

WHAT I'M GOING TO DO IS ADD A COUPLE OF OTHER FLAVORS, BECAUSE THIS IS MAINLY JUST SWEET.

SO I'M GOING TO ADD A LITTLE BIT OF BITTERNESS AND A LITTLE BIT OF TARTNESS AS WELL.

SO, BY USING SOME DARK ALE, OR PORTER, ADDING ABOUT A THIRD OF A CUP OR SO -- ABOUT A DECILITER -- COOKING THE ONION IN THAT DARK BEER WILL BRING OUT A LOT OF OTHER FLAVORS AS WELL.

AND THEN FOR TARTNESS, I'M ADDING ABOUT A TABLESPOON OF LINGONBERRIES.

THE LINGONBERRY IS THE COUSIN OF THE CRANBERRY, AND IT HAS MUCH OF THE SAME FLAVOR, SO YOU CAN USE CRANBERRY, BUT LINGONBERRY IS EVEN MORE INTENSE IN ITS FLAVORS AND ACIDITY.

AS FOR THE FISH, IT'S JUST A BASIC QUESTION OF DREDGING IT IN A BIT OF ALL-PURPOSE FLOUR WITH A LITTLE BIT OF SALT AND PEPPER, AND THAT CREATES A REALLY NICE CRUST.

BUT IT ALSO GIVES IT A LOT OF DEEP FLAVOR.

AND I'LL FRY IT FOR ABOUT FIVE MINUTES, SKIN SIDE DOWN, AND THEN FLIP IT, AND JUST FRY IT FOR ANOTHER THREE TO FOUR MINUTES, FLESH SIDE DOWN.

NOW IT'S FINISHED.

IT'S STARTING TO FLAKE.

IF YOU TOUCH IT EVER SO GENTLY, YOU'LL SEE THAT IT WILL FLAKE WILLINGLY.

I'LL SERVE IT WITH THE CARAMELIZED ONIONS.

AND I'M GOING TO ADD ONE MORE ELEMENT -- PARTLY FOR COLOR, BUT ALSO I WANT SOME FRESH FLAVORS, SOME OF THE FLAVORS OF SPRING HERE.

AND I'VE BLANCHED A FEW ASPARAGUS, AND HERE I'VE GOT A COMBINATION OF LEMON ZEST AND OLIVE OIL.

YOU CAN ALSO USE CANOLA OIL, RAPESEED OIL.

AND I'LL JUST BRUSH THE ASPARAGUS WITH THIS LEMON OIL, TO GIVE THEM A BIT OF FRESHNESS, TOO.

AND HERE YOU HAVE IT, SEARED POLLOCK, CARAMELIZED ONIONS WITH LINGONBERRIES AND LEMON ASPARAGUS.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

[ SHIP'S HORN BLOWS ] RIGHT OUTSIDE OF BODO IS ONE OF THE REGION'S MOST FAMOUS AND DRAMATIC NATURAL PHENOMENA.

IN THE SALTSTRAUMEN, YOU CAN SEE THE FORCES OF NATURE AT CLOSE RANGE.

HERE, IN THE MIDDLE OF THIS ALMOST FAIRYTALE LIKE LANDSCAPE, WE FIND THESE WHIRLPOOLS HERE.

THEY ARE CREATED BY WATER THAT, WHEN, IT'S HIGH TIDE, IT FLOWS INTO THE FJORD HERE, BUT WHEN THERE'S A LOW TIDE WATER FINDS ITSELF TRAPPED INSIDE THE FJORD, STRUGGLES TO GET OUT.

AND AS IT PASSES THIS NARROW PASSAGE, IT CREATES THESE WHIRLPOOLS.

IT IS BEAUTIFUL TO LOOK AT, BUT IT CAN BE QUITE DANGEROUS.

ONLY A COUPLE OF WEEKS AGO, A FISHERMAN EXPERIENCED SOME MOTOR PROBLEMS, AND HIS BOAT WAS SUCKED INTO ONE OF THE BIGGER WHIRLPOOLS.

LUCKILY, IT ALSO SPAT HIM OUT, BUT THEN HIS BOAT WAS HALF FULL WITH WATER.

THEY SAY THAT THIS IS A GOOD PLACE FOR DYING, BUT CURIOUSLY ENOUGH, IT'S ALSO A GOOD PLACE FOR DIVING.

IF YOU HAD A GARDEN, AND YOU HAD LIKE AN EARTHQUAKE AND A MUDSLIDE TWICE A DAY, YOU WOULDN'T BE ABLE TO GROW ANYTHING.

BUT, THIS CREATES A VERY FERTILE MARITIME ENVIRONMENT.

AMONG THE THINGS HERE ARE LOTS AND LOTS OF POLLOCK, SO IT'S AN EXCELLENT PLACE TO GO FISHING.

MUCH OF THE POLLOCK THAT IS EATEN, IS EATEN IN TYPICAL, EVERYDAY DISHES, AND PERHAPS THE MOST POPULAR OF THEM IS FISH FINGERS.

OF COURSE, FISH DON'T REALLY HAVE FINGERS, AND FISH FINGERS DON'T REALLY HAVE TO LOOK LIKE FINGERS.

SO I'VE CUT SOME NICE POLLOCK FILLETS, INTO SOMETHING THAT ALMOST RESEMBLES A FINGER.

AND THEN, THE POINT IS, YOU WANT TO MAKE THEM AS CRUNCHY AS POSSIBLE.

YOU WANT TO COAT THEM IN ORDER TO SEAL IN THE MOISTURE.

SO, WHAT YOU DO FIRST IS YOU JUST DIP THEM IN A LITTLE BIT OF FLOUR.

THIS IS NORMAL ALL-PURPOSE FLOUR.

AND THEN A LITTLE BIT OF EGGS AND BREAD CRUMBS.

BUT, I WANT TO MAKE THE BREAD CRUMB PART OF IT A LITTLE BIT MORE SPECIAL, SO I'M ADDING A BIT OF CHOPPED HAZELNUTS AS WELL.

AND JUST MIXING A BIT, AND I'M SEASONING THIS MIXTURE WITH SOME SALT AND PEPPER.

AND THEN...

DIPPING THE FISH IN THE MIXTURE, AND A LOT OF THE BREAD CRUMBS AND NUTS WILL STICK TO THE FISH.

AND THEN, YOU CAN FRY THEM.

AND IT IS REALLY AS EASY AS THIS.

STRANGELY ENOUGH, THIS IS TYPICALLY A DISH THAT ISN'T REALLY MADE.

PEOPLE BUY IT READY-MADE AND THEY JUST HEAT IT.

BUT I THINK IT'S MUCH MORE INTERESTING IF YOU MAKE IT YOURSELF, AND THEN YOU CAN MAKE A SMALL VARIATION ON IT.

ONE DAY YOU CAN ADD A BIT OF OREGANO TO THE BREAD CRUMB MIXTURE -- ANOTHER DAY, LIKE TODAY, A BIT OF NUTS.

YOU CAN EVEN MAKE A QUITE SPICY VERSION.

AND SINCE IT IS FISH FINGERS, YOU ARE ALLOWED TO EAT THEM WITH YOUR FINGERS.

I JUST DIP IT IN A LITBIT OF REMOULADE.

YOU CAN ALSO USE MAYONNAISE, OR WHAT I THINK IS NICE IS A LITTLE BIT OF MAYONNAISE OR SOUR CREAM WITH QUITE A LOT OF MUSTARD IN IT.

MMM!

I REALLY LIKE FOOD THAT IS SO CRUNCHY THAT IT KIND OF FILLS OUR HEAD WITH NOISE AS YOU EAT IT.

THIS IS ALSO REALLY, REALLY SUCCULENT AND MOIST INSIDE.

[ SPEAKING NORWEGIAN ] [ SPEAKING NORWEGIAN ] >> Viestad: THIS HERE IS THE QUINTESSENTIAL POLLOCK DISH.

IT'S SIMPLY VERY FRESH POLLOCK COOKED IN SALT WATER.

NORMALLY, YOU WOULD THINK OF THAT AS A RATHER BLAND DISH, BUT WHEN YOU SERVE IT LIKE THIS IN ALL ITS SIMPLICITY, THE FULL FLAVORS OF THE POLLOCK COMES THROUGH.

WHEN WE TRY TO DESCRIBE THE FLAVOR OF FISH, WE WILL SAY, "OH, IT TASTED A BIT FISHY."

AND THAT MEANS THAT IT'S A BIT OFF.

BUT HERE IT TASTES A LOT OF FISH.

IT TASTES LIKE YOU'RE EATING THE SEA, BUT THERE'S NOTHING FISHY ABOUT IT.

AND, OF COURSE, FISH DOESN'T REALLY GET FRESHER THAN THIS, DOES IT?

POLLOCK IS A PART OF THE FABRIC OF EVERYDAY LIFE IN NORWAY.

IF A NORWEGIAN INVITES YOU FOR DINNER, HE'S PROBABLY NOT GOING TO SERVE POLLOCK, BECAUSE IT'S SEEN AS TOO COMMONPLACE, TOO ORDINARY.

BUT IT'S INTERESTING TO NOTE THAT POLLOCK ALSO HAS ANOTHER LIFE.

ABOUT HALF THE FISH FROM NORWEGIAN WATERS DOES NOT END UP ON NORWEGIAN TABLE IT'S DRIED AND SALTED AND SOLD TO FARAWAY PLACES, WHERE THEY CONSTITUTE A PART OF A COMPLETELY DIFFERENT FOOD CULTURE.

AND RIGHT NOW, THERE'S A TELEVISION CREW FROM JAMAICA HERE IN BODO, WHO ARE HERE TO INVESTIGATE WHERE THEIR FAVORITE FISH COMES FROM.

HI, GUYS!

>> HELLO, HELLO.

NICE TO MEET YOU.

>> SO, YOU GOT A THING FOR POLLOCK?

>> YES, AND WE ARE HERE, TOURING NORWAY, AND WE ARE SEEING HOW IT'S DONE, AND HOW IT'S PRODUCED.

IT'S PART OF OUR NATIONAL DISH.

>> WHAT'S THE NATIONAL DISH?

>> IT'S A DISH CALLED ACKEE AND SALTFISH.

WE HAVE BROUGHT SOME WITH US.

>> WHAT'S ACKEE?

>> IT'S A FRUIT THAT GROWS ON A TREE, BUT IT'S ODD.

IF IT'S NOT RIPENED ON THE TREE, IT CAN BE POISONOUS, SO YOU HAVE TO KNOW HOW TO PROCESS THIS.

THERE IS A RED MEMBRANE, WHICH YOU CLEAN OUT, AND THEN YOU BOIL FOR FIVE MINUTES IN SALTED WATER, AND THEN YOU CAN USE IT AS PART OF ANY DISH.

YOU WANT TO TRY IT?

>> YES, ABSOLUTELY.

IT LOOKS LIKE A COMBION OF SCRAMBLED EGGS AND RABBIT BRAIN, EH?

>> IT DOES HAVE THE FLAVOR AND TEXTURE OF SCRAMBLED EGGS.

IT'S USED AS A BREAKFAST DISH IN JAMAICA, MAINLY.

>> MMM, IT'S DELICIOUS!

>> IT IS PRETTY GOOD.

>> YEAH, IT HAS THIS KIND OF SCRAMBLED EGG THING.

>> IT DOES HAVE THAT FLAVOR.

>> HERE IN THIS REGION THERE IS A PARTICULAR DELICACY THAT IS CALLED GAMMEL SALTET SEI.

HAVE YOU EVER TASTED GAMMEL SALTET SEI?

>> THAT SOUNDS LIKE A TONGUE TWISTER.

NO, WE'VE NEVER HAD THAT.

>> IT MEANS OLD SALTED POLLOCK.

>> GAMMEL SALTET SEI?

>> GAMMEL SALT -- IT'S...

I'VE GOT A... >> AH, YOU HAVE IT RIGHT HERE!

>> YEAH.

CAN YOU CUT?

THIS IS POLLOCK THAT HAS NOT BEEN BLED, SO THAT'S PARTLY WHY YOU HAVE THIS RED COLOR.

AND IT'S STORED FOR A VERY LONG TIME.

HAVE A TASTE, AND THEN I'LL TELL YOU HOW OLD THIS IS.

>> OKAY.

>> OKAY, THIS... >> HOW WAS THAT?

>> THIS IS ABOUT -- >> VERY FLAVORFUL.

>> SOME ARE CURED FOR SIX OR SEVEN YEARS.

THIS IS ONLY TWO.

>> AM I GOING TO BE OKAY?

>> I THINK YOU ARE.

>> IT'S VERY -- IT'S VERY INTENSE, IT'S VERY FLAVORFUL.

THE TEXTURE IS WONDERFUL, IT BREAKS UP NICELY ON THE TONGUE.

>> IT'S A LITTLE LIGHT, TOO.

IT WILL INFUSE VERY WELL WITH THE ACKEE OR ANYTHING.

>> SO, WE CAN INTRODUCE GAMMEL SALTET SEI IN JAMAICA?

>> ABSOLUTELY.

>> THAT WOULD GO PRETTY WELL IN JAMAICA.

AND WE HAVE IT RIGHT HERE.

>> EVERYTHING CAN BE USED WITH ACKEE?

>> PRETTY MUCH.

PRETTY MUCH.

>> OKAY, THANKS, GUYS!

>> ALL RIGHT, THANK YOU.

>> I LIKE POLLOCK IN SIMPLE DISHES WHERE IT'S FRIED OR BOILED, WHERE YOU CAN REALLY TASTE THE FLAVOR OF THE FISH.

BUT I ALSO THINK IT WORKS WELL IN MORE ELABORATE DISHES.

WHAT I'M GOING TO MAKE NOW IS A SPINACH AND FISH GRATIN.

I'VE GOT TWO DIFFERENT TYPES OF POLLOCK HERE -- FRESH POLLOCK THAT I'VE JUST COOKED WITH A LITTLE BIT OF THYME.

AND HERE I'VE GOT THE STOCKFISH -- THE SALTED AND DRIED POLLOCK, THAT HAVE RE-CONSTITUTED IN WATER, AND JUST COOKED FOR ABOUT 15 MINUTES.

IT'S STILL QUITE FIRM, BUT IT IS COOKED THROUGH.

AND I'LL JUST LAYER THE TWO DIFFERENT TYPES OF FISH HERE.

JUST SCATTER THEM AROUND, ACTUALLY.

AND, THE POINT IS NOT THAT IT'S GOING TO LOOK VERY PRETTY.

THE POINT IS THAT YOU WANT TO HAVE A BIT OF STRUCTURE IN THE FISH, BUT YOU ALSO WANT THERE TO BE ALTERNATE LAYERS OF FRESH FISH AND SALTED FISH.

AND I'M MAKING SURE NOT TO PACK THE FISH TOO TIGHTLY TOGETHER, BECAUSE I'M MAKING A SAUCE, AND THAT HAS TO COME IN BETWEEN, IN ALL THE CRACKS IN BETWEEN THE DIFFERENT PIECES OF FISH.

AND THE SAUCE IS BASICALLY A BECHAMEL SAUCE.

I'VE GOT THREE TABLESPOONS OF BUTTER.

I'M MELTING THAT, AND ADDING SOME FLOUR.

ABOUT TWO TABLESPOONS... GIVE OR TAKE SOME THAT BLOWS AWAY IN THE WIND.

WHISKING IT TOGETHER, YOU WANT TO MAKE A SMOOTH, LIGHT ROUX LIKE THIS.

AND TO THIS I'M ADDING ABOUT FOUR DECILITERS -- ABOUT A CUP AND A HALF -- OF FULL FAT MILK.

AND BRING THIS TO A BOIL, AND THEN THE STARCH IN THE FLOUR WILL THICKEN THE SAUCE NICELY.

NOW THE SAUCE IS NICE AND THICK AND VELVETY, AND TO THIS I'M GOING TO ADD SOME FRESH FLAVORS OF ORANGE.

AND I'M USING ONLY THE ORANGE ZEST.

THAT MEANS THAT YOU GET ALL THE ORANGE FLAVOR, BUT NONE OF THE ACIDITY.

AND IT'S WORTH REMEMBERING THAT MANY CITRUS FRUITS WERE GROWN, NOT FOR THEIR JUICE, BUT FOR THE INCREDIBLE FLAVOR OF THE ZEST OF THE SKIN.

AND THEN I WANT SOME SWEETNESS AS WELL, SO I'M FINELY GRATING A LITTLE BIT OF CARROT, WHICH WILL ALSO GIVE THE SAUCE A VERY NICE COLOR.

AND THE FINER YOU GRATE IT, THE MORE OF THE JUICE YOU'LL GET, AND THE MORE EFFECT YOU'LL GET, THE MORE COLOR.

AND YOU SEE, IT'S REMARKABLE THE EFFECT YOU GET FROM ONLY HALF A CARROT, WHEN YOU GRATE IT AS FINELY AS THIS.

AND THEN I POUR THE SAUCE OVER THE FISH, AND I'LL SERVE IT WITH SPINACH.

THERE AREN'T THAT MANY VEGETABLES GROWING UP HERE NOW AT THIS TIME OF YEAR, SO I'VE JUST USED FROZEN SPINACH.

ABOUT HALF A POUND, ABOUT 220 GRAMS.

WE'LL JUST HEAT IT A LITTLE BIT, AND ADD A LOT OF CHEESE.

I'M ADDING BOTH PARMESAN CHEESE... AND A COUPLE OF DIFFERENT OTHER CHEESES.

THIS IS A PORT SALUT, AND THIS IS A JARLSBERG, WHICH IS AN EMMENTALER STYLE.

THIS IS A GREAT RECIPE FOR GETTING RID OF THE ODD PIECES OF CHEESE YOU MIGHT HAVE LAYING AROUND IN THE BACK OF YOUR FRIDGE.

AND I FEEL THAT BASICALLY ANYTHING WITH SPINACH BENEFITS FROM A LITTLE BIT OF NUTMEG, AND EVER SINCE I'VE STOPPED USING MY POCKET WATCH, I'VE GOT ROOM FOR A LITTLE BIT OF NUTMEG TO CARRY WITH ME.

BUT DON'T USE TOO MUCH NUTMEG.

IT HAS A TENDENCY TO DOMINATE.

SO, JUST ABOUT A QUARTER OR AN EIGHTH OF A TEASPOON.

I'M ADDING THIS MIXTURE... TO WHICH I'M ADDING EVEN MORE CHEESE.

AND SOME BREADCRUMBS.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

AND IF YOU'RE DOING THIS OUTSIDE, I RECOMMEND TRYING TO SHIELD IT SOMEWHAT FROM THE WIND, OTHERWISE IT WILL BLOW AWAY.

I'M BAKING THIS IN THE OVEN AT 350° FAHRENHEIT -- 175° CELSIUS -- FOR ABOUT 35 TO 40 MINUTES.

NOW IT'S BEEN IN FOR ABOUT 40 MINUTES, AND AS YOU SEE, IT'S BROWNED VERY NICELY.

AND YOU CAN SEE THAT IT HAS BEEN BOILING UP AROUND THE SIDES HERE.

AND I'VE GOT PETER, THE FISHERMAN, HERE TO JUDGE WHETHER IT'S SUCCESSFUL FROM A GASTRONOMIC POINT OF VIEW, AS WELL.

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE, NEWSCANCOOK.COM.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪