Norwegian Culinary Delights: Best Can So Far?

I received a few comments on the liver pate can that I posted a while back. Upon searching the photos archives from this last trip I came across an even better one. Check it out...

This is a can of "juleansjos" or "Christmas ansjos". Not sure what ansjos is in English, but it is a sort of pickled fish that is best served on hard boiled eggs and bread preferably for breakfast. I guess it would be in the same family as pickled herring, but with a much more distinct taste. Notice the "julenisse" dancing around the can.

The ansjos come whole in the can so you need to filet them in order to enjoy them. I became the fileter of the household and had a good technique going after a few days. A sharp knife is very important. One tip is to start just at the gills and cut down toward the tail end while holding the head steady with a fork.

You don't actually put the entire fish on your bread, but his picture made it more dramatic...