1. Norway – Fjord-Fresh and Fiercely Local
Norway’s dramatic coastline and icy waters make it one of the world's top producers of high-quality fish, especially salmon and cod. But beyond exports, Norwegians have their own way of enjoying the sea’s finest offerings.

Must-Try Delicacies:

Gravlaks – Cured salmon with sugar, salt, and dill, often served thinly sliced on rye bread.
Lutefisk – A traditional winter dish made from dried cod rehydrated in lye and baked or steamed.
Rakfisk – Fermented trout, usually eaten raw after months of aging — not for the faint of heart!

Where to Eat:

Bergen’s Fish Market – For fresh seafood dishes in a casual harbor setting.
Northern Norway (Tromsø, Lofoten) – Offers Arctic char and king crab served in simple but unforgettable ways.

2. Sweden – Pickled, Poached, and Perfect with Potatoes
Swedish seafood traditions are rooted in preservation: pickling, curing, and cold-smoking. Meals are often accompanied by potatoes, sauces, and — especially during holidays — a shot of aquavit.

Signature Dishes:

Pickled herring (sill) – A staple at every Swedish holiday table; comes in flavors like mustard, onion, dill, and garlic.
Toast Skagen – A luxurious open-faced sandwich of shrimp salad with lemon, mayonnaise, and roe on fried bread.
Gravad lax – Similar to Norwegian gravlaks, but typically served with sweet mustard-dill sauce (hovmästarsås).

Where to Try It:

Stockholm’s Östermalms Saluhall – For upscale seafood tasting.
The West Coast (Bohuslän archipelago) – Perfect for summer crayfish and shrimp safaris.

3. Denmark – Where Smørrebrød Meets the Sea
Denmark is famous for its smørrebrød — open-faced rye sandwiches topped with combinations of seafood, herbs, and sauces. The country also has a strong fishing culture, especially around its islands and western coast.

Top Tastes:

Smoked eel with scrambled eggs and chives.
Pickled herring in curry or wine sauce, a lunchtime staple.
Fried plaice (rødspætte) – Often served on buttered bread with remoulade and lemon.

Not to Miss:

Copenhagen’s New Nordic cuisine scene — where traditional seafood is reimagined with local ingredients and minimalist style.
Torvehallerne Market — A great place for trying multiple smørrebrød varieties.

Seasonal Highlights

Dish or Ingredient    Best Season                            Country

King Crab               Winter                                           Norway (North)
Crayfish Parties    August                                          Sweden
Fresh Shrimp         Summer                                       Norway & Sweden
Pickled Herring     Year-round, peak at holidays   All
Smoked Eel            Autumn–Winter                          Denmark

Nordic Seafood Traditions Worth Experiencing
Midsummer feasts in Sweden – Full of pickled fish, new potatoes, and dill.
Crayfish parties (kräftskiva) – A late summer Swedish tradition involving outdoor tables, silly hats, and mounds of shellfish.
Coastal cabins in Norway – Where locals grill fresh fish on open fires by the fjords.
Danish Christmas lunch – A smørrebrød smorgasbord with herring, salmon, and schnapps.