Three-Way Fishballs

In a country with as much coastline as Norway, it should come as no surprise that Norwegians eat a lot of fish. One of their specialties is the fishball – basically processed fish that has been shaped into small oval patties, much like the meatball. Fishballs are purchased by the can (if you live outside Norway, check the ethnic foods aisle at your local grocery store) and can be stored in your pantry for ages without problem.

Fishballs are relatively easy to prepare and make for a sturdy dinner, especially if served with potatoes (another Norwegian staple). If you’re planning a meal for non-Scandinavian guests, you may want to check with them first to make sure they’re ok with eating processed fish. You never know – some cultures do use similar fish products in meal preparation, while those from others seem repulsed by the idea.

Below are a few ways you can enjoy this Norwegian specialty.

#1. Straight out of the can
You’ll need:
One can of fishballs

Chilled, straight out of the can fishballs are excellent, but probably not for the first time user. Simply crank out the can opener and grab a fork. Stab a fishball in the center with your fork and enjoy biting into the cool, clammy texture. Don’t forget to roll up your sleeves, because the juice has a tendency to drip down the shaft of the fork.

#2. Fried fishballs and potatoes
You’ll need:
Raw potatoes
One can of fishballs

Chop raw potatoes into thin slices and toss them into the frying pan with a generous pat of butter. Real butter tastes better, but you can use margarine or other cooking oils if you like. Drain a can of fishballs and either throw them right in with your potatoes or in a separate frying pan. Brown the potatoes well. I personally like the fishballs well fried, so that a heavy brown skin is seared into each side. Salt and serve.

#3. Fishballs with shrimp in white curry sauce
You’ll need:
One can of fishballs
For the white sauce:
3 tbsp butter
3 tbsp flour
½ tsp salt
pepper
curry (as desired)
2 ½ cup milk
small bag of frozen shrimp

Melt butter in saucepan, stir in flour and cook a moment, but not so much that the mixture browns. Add milk. Cook, stirring constantly until sauce thickens into a white paste. Add drained fishballs and one small bag of frozen shrimp. Reduce heat to very low and cook about 15 min or until fishballs and shrimp are hot. If needed, add more seasoning. This tastes great served over boiled potatoes.

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