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Salt cod - and connecting dots on a culinary map

11/18/2018

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Finally! I’m finished with my Master’s thesis, done with a season of climbing in the Rockies, and settled into my new life Norway. That's right. I moved to Norway. It’s been a busy couple months, and at long last it’s time to focus on what’s really important: food. This post was inspired by a recipe for fishcakes passed down from my great-grandmother "Nan Fitz"  on the Newfoundland side of the family (scroll to the bottom or see the recipe here). A comfort food true-and-true, the recipe was for me welcome fodder as a recent Newfoundland expat. And as circumstance would have it, salt cod, or klippfisk as it’s known as in Norway, is a traditional food in my new home, too. This post tell the story of how salt cod connects distant shores and offers a recipe for Newfoundland fishcakes in celebration of its trans-Atlantic history. 
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"Fresh fish" available straight off the boat, just meters from my new apartment in Trondheim, Norway.

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    Author

    I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North.  Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food. 

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