What kind of food is worth trying in the Norwegian fjords?

Norway is blessed with a long coastline and vast forested areas, where fisheries and pastoralism are relatively well developed. Due to the small amount of arable land, the local vegetables and cereals are not many, and a large part of them rely on imports, so potatoes have become the traditional staple food on the Norwegian table. Local specialties include Norwegian salmon, cod, Arctic sweet shrimp, lobster, king crab and other seafood, as well as pork, lamb and reindeer meat. ?

Norwegian cuisine is very much about the freshness of its ingredients, and combines stir-frying, deep-frying, braising, grilling, pickling, smoking, and other cooking styles with gastronomic allure. Specific specialties include F_rik_l (lamb stewed with cabbage with peppers and other seasonings), Smalahove (smoked or air-dried sheep's head simmered for 2-3 hours, which may seem a bit of an exaggeration), and Ribbe (chunks of pork with crispy skin), among others.