A traditional Sami dish made with reindeer meat, carrots, potatoes, and onions, slow-cooked in a light broth. It’s often served at weddings and celebrations. ¹⁾

A Sami specialty where reindeer bones are boiled for hours, creating a rich and nutritious broth, often eaten with flatbread and wild herbs. ²⁾

A rare Sami delicacy where reindeer stomach is stuffed with blood sausage, then boiled and sliced, often served with mashed potatoes and lingonberry jam. ³⁾

Similar to Finnmark’s coastal neighbor Troms, cod is air-dried in the Arctic wind, then rehydrated and boiled, typically eaten with butter, bacon, and potatoes. ⁴⁾

Thin slices of reindeer meat, air-dried in the cold Finnmark air, often eaten as a snack or ingredient in soups. It’s portable, nutritious, and high in protein—a Sami survival food! ⁵⁾

A wild bird commonly found in Finnmark, smoked over birchwood for a rich, earthy flavor, served with cloudberry sauce and root vegetables. ⁶⁾

Dried Arctic cod from Finnmark’s coastline, eaten as a snack, in stews, or rehydrated and grilled. A historic export product from Norway to Italy! ⁷⁾

A dish using every part of the fish, featuring boiled cod, liver, and roe, served with potatoes and flatbread. Strong, nutritious, and traditional! ⁸⁾

Thinly sliced frozen reindeer meat, quickly fried in a pan with onions, juniper berries, and cream, served with mashed potatoes and lingonberries. ⁹⁾

Finnmark’s Barents Sea is home to huge red king crabs! They are often served boiled or grilled with garlic butter, paired with rye bread and lemon. ¹⁰⁾

Pancakes made with reindeer blood, flour, and milk, fried until crispy, and eaten with syrup or lingonberry jam. A mix of savory and sweet, high in iron and protein! ¹¹⁾

A Finnmark delicacy where Arctic char (a cold-water fish) is cured with salt, sugar, and dill, then thinly sliced and served on bread with mustard sauce. ¹²⁾

A beloved Arctic dessert made from wild cloudberries, gently folded into whipped cream and sugar, sometimes served with thin waffles or cake. ¹³⁾

A traditional Finnmark drink where strong black coffee is mixed with home-distilled alcohol, often ignited before drinking! Locals test its strength by placing a coin at the bottom of the cup—if visible, the alcohol is weak! ¹⁴⁾

Though more famous in Western Norway, this dish also exists in Finnmark! A salted, dried, and smoked sheep’s head, slow-boiled and eaten with potatoes and mashed rutabaga. ¹⁵⁾