So the dubious west Norwegian delicacy came as something of a surprise for foreign journalists when it was served at a dinner hosted by classification society DNV during a recent press trip to the Bergen subsea cluster.
Locals, of course, did not hesitate and proceeded to devour the bisected head, appetizingly known as “smalahove’” with eye-popping enthusiasm.
While the dish goes down well in western Norway, it would probably have diners rushing for the door if it was served in an Oslo restaurant.
It
