Arriving in the center of the town, Xu Fei began to search for a place to eat salmon, for salmon lovers, the purpose of coming to Norway is actually just the scenery, salmon is the hope.

Of course, for Zhang Feng, the scenery and food are equally important, and when the three are one, it will be the happiest time for Zhang Feng.

Norwegian salmon is the "main seafood" of the Norwegians, accounting for more than half of the world's production, and Norway is at the intersection of the North Atlantic Warm Current and the cold Arctic Current, and Tromsø in Norway is the essence of these fisheries, which is the most prosperous production center of salmon.

After the Norwegians introduced salmon to Japan, Japanese sushi took it to life, and although there are many Japanese sushi restaurants and most of the customers are locals, Norwegians have historically not eaten it raw, and smoking and grilling it are common.

When I arrived at a small salmon shop, I entered the house, I could feel a special smell of meat wafting in the air, there were quite a lot of customers, everyone was waiting around the grill bar, there were several staff members in the bar, who were grilling salmon, and a maple found a good place to sit down, ordered salmon, and waited in front of the grilling table.

The skin of the salmon is rich in oil, and after frying, it is fragrant and fragrant, listening to the sound of the fish fillet on the fire, Zhang Feng couldn't bear to look at it, and saw the meat turn from red to gray slowly, so he scratched his heart with a hundred claws, and went straight into his chest, fidgeting, and couldn't help but say: "Don't roast old!" I love it so tender! Hurry, give it to me! ”

Zhang Feng was so anxious that he almost reached out to the fire and rescued the fish pieces that Zizi was asking for help. It's baked, cumin is sprinkled, and it is brought to the table, and there is a rustling sound, I can't wait, and I have to bite into the hot mouth, so that my tongue can feel the burning fire.

Zhang Feng, a guy with a high vision, felt for the first time that the little brother who grilled salmon for himself just now had a very good skill.

At this time, you have to ask for cold beer, pour the wine into the glass, the foamy snow gushes out, take a sip, and breathe a sigh of relief: "This feels right." ”

Smoked is another world, not tired of eating. Huang Tingjian once said that "the flower gas smokes people want to break Zen", the smoke is fragrant, if there is spicy, it is even more burning, and the Buddhists are empty and lonely like water and fire. The West eats meat and loves to smoke it the most, not to mention the salmon that can't be stopped.

The smoking method is complicated and fine than winemaking, salting and drying, until the fish is golden, you can fry it, you can also eat it raw, add sugar and spices, if you have enough time, you may wish to set up a small fire, return to the furnace and smoke the wine slowly, a chopsticks and a meat, a wine to clear the throat.

Zhang Feng naturally will not miss this kind of small enjoyment of eating, went out and slipped back to this store, ordered the self-smoked food package, and began to taste it leisurely, the aurora outside has risen, although there is no beauty of that night, but it is very meaningful, food, beautiful scenery, good mood, the three constitute the good time Zhang Feng is spending now.

Salmon is very coarse when cooked, there is salt in the body, the meat is both coarse and firm, young and fit, if cooked, it will be old, which is quite a test of chef skills. Raw food has no such concerns, the soy sauce of self-adjusted mustard seed puree can be considered, the fish itself is fresh and natural, the entrance is smooth and flexible, but it contains profoundness, and the cloth clothes and wattle hairpins do not lose the fragrance of the country. Take Jin Yong's girl as an analogy, cooked food is like Wang Yuyan, gentle and upright; Raw food is like Mu Wanqing, sharp and spicy, but bright and moving.

Salmon that is slightly frozen will bite the flesh with its skin, and the inside will contain water and ice. There will be a slight hissing sound when peeling, and there will be a "some" sound of cutting meat with ice. A piece of fish, half a palm-sized, piled up on a plate, the mouth is hungry and waiting, the mouth is cold and crisp, and it is soft.

Zhang Feng was thinking, if he turned around and found soy sauce and wasabi sauce, the wasabi fragrance would be lost as soon as he touched the liquid, and he had to wipe one side of the fish and the other side of the fish when it first saw the light of day...... That feeling...... Zhang Feng can already imagine it...... After the salty and spicy sweetness at first, the willows and flowers are bright, and the vitality of the raw fish is fully captured.

This is a kind of talent of Zhang Feng as a food artist, and his understanding of ingredients has reached an extreme level......

In a few days in a Norwegian town, Zhang Feng exhausted the possibility of salmon eating, not to mention sushi, and the most unforgettable thing is the marriage of a bowl of rice and a salmon. Yes, a bowl and one. The chef uses a traditional Japanese black lacquer bowl to serve rice, black and white, fierce colors, and a clip of chopsticks adds a touch of red, which is especially appetizing.

The salmon is thickly sliced and covered with the rising aroma of rice, which makes the rice particularly delicious, and the color is more appetizing than the taste. Maybe it's because of homesickness, or because the food is tasteless, this delicious blend of hometown and foreign land seems to open a door to the sky, allowing the mind to travel freely through the sky.

A few mouthfuls, the master handed a bowl of weak tea, and then added a piece of raw fish on top of the rice, put on the wasabi sauce, the hot light coarse green tea poured, Zen tea fish flavor, I don't know the north and south of the world, I burped and sneezed immediately after eating, the heavenly spirit cover to the soles of the feet are warm and transparent, stretch a lazy waist, yawn and practice, and then be satisfied, leave the empty body, and lose the soul.

Pursue the beauty of life with an exquisite attitude, and make this trip worthwhile.

When he was in the town, Zhang Feng also made a short sea trip, sailing north for a distance, traveling along the coast of Norway, land and water alternate, the snow-capped peaks on the archipelago pierced into the Norwegian sea line like broken ivory, the towering cliffs were carved by generations of glaciers with abstraction, and occasionally some islands were shallow and exposed, lying under the water, like a child lying in bed, like the back of a whale when it was ventilated.

Birds in the air are sharp, like sharp claws tearing at the clear summer sky, birds around the cliffs of the reef islands that rise out of the water, or swarming and circling, or treading water and running wildly, swooping and hunting like thunder and lightning hitting the water, splashing a little foam and waves, after leaving the water to rise, they tilt their heads to patrol the waters, indifferent; Solemn, they are the lords of this coast.

From the bow of a boat, it's hard to tell if the sea is flowing into the Norwegian continent or the land is scattered across the ocean. Here, mileage loses its meaning, and even in the midnight light of the polar day, the hour no longer counts, and the ports at which the ships dock along the way are the hands of time.

The short sea trip gave Zhang Feng a new understanding of Norway, and decided to take more boats in the future, even if he was a little dizzy by boat, he felt that it was still worth doing.

After returning to the hotel, Zhang Feng took a closer look at the hotel where he lived, after all, he was leaving tomorrow, the hotel should be opened by a family, the young people in the family took turns on duty, and the others also stayed in the hotel during the day, and they would do it if they had work.

The hotel common kitchen is very small, but the management is very good, the seasonings are labeled, indicating which ones are public, and there are many instructions and precautions, everyone is easy to follow, everyone cooks their own pots and dishes, clean up, provide convenience for the people behind, and also reduce a lot of trouble for cleaning management.

Zhang Feng's hands are itchy and his stomach is "needed", seeing the clean kitchen, he remembered that he was going to embark on a journey again tomorrow, so he went out and bought some salmon back, planning to make a salmon dish according to his own ideas.