How to pronounce Klippfisk

In the International Phonetic Alphabet it is /ˈklɪ̂pːfɪsk/. In plain English letters that is KLIP-fisk, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Klippfisk?

Klippfisk is a main dish of Norway. Where it comes from: Kristiansund (Nordmøre). People usually eat it at lunch or dinner. Its main ingredients are fish. It tastes savory.

Where Klippfisk comes from

Klippfisk is one of 20 signature dishes of Norway on this map.

• Svele · Dessert · Møre og Romsdal

  A svele is a thick Norwegian pancake, about a centimetre thick and 18 centimetres across, raised with baking soda and hartshorn salt, which give it a characteristic flavour; the batter also has egg, flour, butter, sugar and soured milk or kefir.

• Fårikål · Main dish · Eastern Norway

  Fårikål means "sheep in cabbage": pieces of mutton or lamb on the bone, layered in a pot with wedges of cabbage and whole black peppercorns, then simmered for hours.

• Lutefisk · Main dish · Western coast

  Lutefisk is dried cod, or sometimes ling, soaked for days in water, then in a lye solution, and then in clean water again.

• Brunost · Snack · Gudbrandsdalen

  Brunost, "brown cheese", is not quite a cheese: it is made by boiling whey, the liquid left from cheesemaking, with milk or cream until the sugars caramelise into a brown, firm paste with a sweet, fudge-like taste.

• Raspeball · Main dish · Western Norway

  Raspeball is a traditional Norwegian potato dumpling made from peeled potatoes, grated or ground and mixed with flour, usually barley or wheat, to hold the ball together; sometimes pieces of pork are hidden inside.

• Pinnekjøtt · Main dish · Western Norway

  Pinnekjøtt, 'stick meat', is salted and dried lamb or mutton ribs, the festive Christmas dinner of Western and Northern Norway that has spread to other regions.

Food of Norway