<P> The basic methods of curing are used: drying, salting, smoking and fermenting . Stockfish is fish (mainly cod) dried on racks, meats are dried, salt curing is common for both meats and fish . Fermenting (like sauer - kraut) is used for trout . Smoking is mainly used on the west coast as an addition to drying and salting, maybe because of the wet climate </P> <P> Along with the rest of Scandinavia, Norway is one of the few places outside Asia where sweet and sour flavoring is used extensively . The sweet and sour flavor is utilized best with fish . There is also a treatment called "graving," literally burying, a curing method where salt and sugar is used as curing agents . Although salmon or trout are the most used fish for this method, other fish and meat also get a treatment similar to gravlaks . </P> <P> Gravlaks - sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off parasites, is cured with the fillet is covered with a mixture that is half salt and half sugar, spiced with black pepper, dill and brandy, covered with cling - wrap, and cured in the refrigerator for three days, turned once a day . </P> <P> Gravet elg - sweet and salt - cured moose: this treatment may be used for all red meat, but game and beef work best . It is the same procedure as for gravlaks, but brandy is often substituted with aquavit, and dill with juniper berries . </P>

What is the most popular food in norway