Copyright Bergen Guide.
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Author: Jarle Bjordal
Photo: Jarle Bjordal.
Sushi, raw fish... I was sitting, waiting for the sushi, thinking what I had done now. I had not tasted raw fish before. Yes, I have been fishing, but never wanted to eat the fish right away. So, I was sitting there, waiting, picturing to myself a wriggling fish on a plate.
The food was served, and I realize that I had been unnecessarily worried. First of all, there was no wriggling fish on my plate. I told the waitress that I was unfamiliar with sushi and wanted her to tell me what to do and what not to do, just enough to not make a fool out of my self. Eating with the sticks or my fingers, it was up to me. I went for the last option. In fact, it is preferred by the custom that you don't use the sticks.
The first thing I learned was that sushi is mush more than just fish. It includes several types of seafood, like Norwegian Haddock, Halibut, oysters, scallops, shrimps and crabs. And even whale meat. Most of the ingredients at Nama is from Norway, some they have to import. The Norwegian scallops are famous for the size and the great taste.
I was served two types, sushi and sashimi. Sushi is rolls of seafood meat and rice. If you order sashimi you'll get the rice in a separate bowl or on a plate. I have read that sashimi is often used as a first course, but I did not get that impression at Nama. Again, it is up to you.
Then it was time to start the culinary journey. I started with the Haddock. A thin slice of Haddock, this was my entry to the sushi world. I took a small bite. What now? Well, I did not die, as I expected. I was quite surprised; it tasted very good, a well-rounded taste. I took one more. And even one more.
So far, I have not told you anything about what to drink. Of course you can drink water, but that is not so very exciting. Try the Japanese 'Sake' or Japanese beer, both served at Nama. Or wine...
The scallop was next. It looks quite similar to the Haddock. The waitress told me to eat a little piece of the ginger first to separate the tastes. Note my words, just a little piece, don't overdo it, I did. It tasted not as well-rounded as the Haddock did, but still round. The Scallops got my "Best in test" prize.
I also had Halibut, oysters, shrimps and crabs, salmon and salmon roe. At tip regarding the oyster, don't chew; just swallow it in one piece. I presume you what they say about the oyster...
The style of the preparation is Japanese and the ingredients is mostly
Norwegian. Highly recommended.
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