People gather for krabbefest, which translates to “crab party” feasts, either eating to cooked crabs from a fishmonger or cooking live crabs in a large pan. This is typically done outdoors, the style being rather rustic with only bread, mayonnaise, and wedges of lemon to go with the crab. Crabs are caught in pots by both professionals and amateurs, prawns are caught by small trawlers and sold ready cooked at the quays. It is popular to buy half a kilogram of pie prawns and to eat it on the quay, feeding the waste to seagulls. Beer or white wine is the normal accompaniment.
The largest Norwegian food export (in fact the main Norwegian export of any kind for most of the country’s history) in the past has been stockfish (tørrfisk in Norwegian). The Atlantic cod variety known as skrei because of its migrating habits, has been a source of wealth for millennia, fished annually in what is known as the Lofotfiske named for the island chain of Lofoten. Stockfish has been a staple food internationally for, in particular on the Iberian peninsula and the African coast. Both during the age of sail and in the industrial age, stockfish played a part in world history as an enabling food for cross-Atlantic trade and the slave trade triangle.
See more at: My favorite Norwegian food lefe warm lefse leese with butter mug
