The National Food of North of Norway: Skreimølje 

('Cod mix' if you translate directly)

Cod has been very important for Norwegian kitchens for hundreds of years. There are two groups of wild cod along the coast.

The Coastal Cod:Live on the bottom of the ocean along the coast and spend thier lives here.

Migrating Cod:The cod grow up in the Barents Sea and have two main migrations. The spawning migration goes to Lofoten islands (looks like the nose of Norway on a map) about winter/spring every year. This is large cod and is called 'skrei' (cod is 'torsk' translated). One cod can lay up to 15 million eggs. This migration is moving north in destination because of increased temperatures in the ocean, which leaves less fish in Lofoten where fishing is very important. The other migration is a feeding migration. Young cod migrate from the Barents Sea to the coast of Finnmark (the northernmost county in Norway) to eat capeling, which is a very small fish in the salmon family. This cod is called Capelin Cod.

The spawning cod is large and delicious. Females have fish eggs (photo above) called 'rogn' in Norwegian. 

The liver is also eaten in the 'cod mix' and this is what it looks like out of the fish.

The liver has a membrane around it and we peel it off before cooking.

This is what it looks like when it comes from my dad's cleaning area in their basement.

You boil the water with a handful of salt in it, put the fish in the water, let it boil up again and turn down the heat so the fish just sits and soaks in the hot water. The fish eggs go in with the fish, but is put in a piece of paper so it doesn't fall apart during cooking. When the fish and fish eggs are done (about 10-15 min), remove these.  Finally, add the peeled liver to the water and let it sit for a few minutes.

We serve this absolutely delicious food with boiled potatoes and carrots, flatbread and pepper on the liver.

Read more about this cod on wikipedia under Atlantic Cod.