Preservation methods
It was not before the 1950s that Norway started to get fridges into their households, before this it was crucial to conserve and preserve the food in the best way people could. Every family had to dry or salt their fish and meat and pickle their fruit and vegetables to make the supply last through the winter. People were typically used to making the most of what they had. Food waste was not an issue then, as people grew up with the notion of using every part of the fish and animal, as well as all that the land could provide. Most of the dishes we eat at holidays and celebrations today have their origins in this approach to cooking. Today, we consider these dishes as a feast!
If you don't see yourself making the dish "komle", you can try it at the traditional Lura Turistheim.