THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN BLENDING TRADITION WITH TECHNOLOGY.

♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM NORWAY'S CAPITAL, OSLO, AND THE HISTORICAL ISLAND OF BYGDOY, I'M ANDREAS VIESTAD.

TODAY'S PRM IS ABOUT NEW FOOD AND TRADITIONAL FOOD; IT'S ABOUT WHAT WE EAT WHEN WE'RE ON THE RUN, AND WHAT WE EAT TO CELEBRATE OUR CHILDREN'S BIRTHDAY AND NATIONAL DAY.

AND THIS FOOD IS ONE AND THE SAME.

IT'S SAUSAGES, OR HOT DOGS.

AND IN TODAY'S PROGRAM, I'LL ANALYZE THIS WONDERFUL DISH AND ITS DIFFERENT COMPONENTS -- OR, TO PUT IT MORE SIMPLY, I'M GOING TO MAKE IT MYSELF FROM SCRATCH.

AND I'LL START OFF WITH LOMPE, THE NORWEGIAN POTATO PANCAKE THAT NORMALLY ACCOMPANIES SAUSAGES.

THEN I'M GOING TO SEE WHAT I CAN DO TO IMPROVE UPON TWO OF THE WORLD'S MOST POPULAR CONDIMENTS, KETCHUP AND MUSTARD.

AND THEN, FINALLY, THE SAUSAGES THEMSELVES.

SAUSAGE MAKING IS A CRAFT, BUT ONCE YOU MASTER IT, YOURIONS ARE LIMITLESS.

I'M GOING TO MAKE THREE DIFFERENT VERSIONS -- ONE WITH PORK, WITH LAMB, AND VEAL, AND THREE WILDLY DIFFERENT TEMPERAMENTS.

[ BLEATING ] AND WE'LL START OFF WITH THE LOMPE, THE NORWEGIAN POTATO PANCAKE THAT ALMOST ALWAYS ACCOMPANIES SAUSAGES AND HOT DOGS.

AND THE LOMPE IS SOMETHING QUITE DIFFERENT FROM YOUR NORMAL SAUSAGE ROLL, 'CAUSE NO MATTER HOW GOOD A SAUSAGE ROLL IS, IT IS REALLY NOTHING MORE THAN JUST PLAIN WHITE BREAD.

A LOMPE IS DIFFERENT.

IT HAS THE TASTE OF THE LAND AND OF TRADITION.

TO MAKE YOUR OWN LOMPE, YOU NEED BOILED POTATOES.

HERE I'VE GOT ABOUT A KILO -- A LITTLE MORE THAN TWO POUNDS OF POTATOES THAT I'VE BOILED AND THEN PEELED.

AND THEN YOU'VE GOT TO MASH THEM.

YOU CAN EITHER USE A HAND MASHER OR A MEAT GRINDER.

BUT YOU MUST NOT USE A FOOD PROCESSOR, BECAUSE THAT WILL JUST LEAVE A GLUEY TEXTURE.

TO THE POTATOES I ADD A BIT OF ALL-PURPOSE FLOUR.

THIS IS ABOUT HALF A POUND -- A LITTLE MORE THAN 200 GRAMS.

BUT I DON'T ADD IT ALL AT ONCE.

I LEAVE A LITTLE FOR WHEN I'M GOING TO ROLL OUT THE POTATO PANCAKES.

AND THEN, THE SALT -- NORMAL TABLE SALT, ABOUT A TABLESPOON.

A HINT OF NUTMEG.

NOT TOO MUCH, THOUGH, BECAUSE IT IS RATHER OVERPOWERING IF YOU USE TOO MUCH.

AND THEN JUST MIX THIS TOGETHER.

AND THEN RUN IT THROUGH THE MEAT GRINDER ONE MORE TIME.

TOWARDS THE END, IT'S SMART TO PRESS DOWN USING A RUBBER SPATULA, BECAUSE I CARE ABOUT MY SPATULA -- IT'S A FINE THING -- BUT I CARE MUCH MORE ABOUT MY FINGERS.

THE DOUGH SHOULD BE LOOSE, AS LOOSE AS POSSIBLE WITHOUT FALLING APART.

AND THAT'S A BALANCE THAT YOU'VE GOT TO WORK ON FINDING, SO...

THE FIRST COUPLE OF LOMPE THAT YOU MAKE WILL... NOT TURN OUT PERFECT, I'M AFRAID.

I'M COOKING THE LOMPE OVER RELATIVELY HIGH HEAT.

YOU CAN USE ANY KIND OF EQUIPMENT, BASICALLY -- YOU CAN USE A NONSTICK FRYING PAN.

BUT JUST DON'T USE ANY FAT AT ALL.

AND WHAT YOU'RE LOOKING FOR IS FRECKLES, LIKE THESE.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE: [ MUSIC PLAYING OVER ] I'M AT THE NORWEGIAN MUSEUM OF CULTURAL HISTORY ON BYGDOY, JUST OUTSIDE OF OSLO.

WALKING HERE IS WALKING THROUGH HISTORY.

IT'S ALSO WALKING THROUGH EVERY PART OF NORWAY.

EACH LITTLE CLUSTER OF HOUSES REPRESENTS ONE REGION OR ONE COUNTY.

HERE I'M IN TELEMARK IN SOUTHEASTERN NORWAY.

THIS HOUSE IS FROM THE EARLY 18th CENTURY, COMPLETE WITH FARM GIRL -- HELLO!

>> HEY!

>> AND THIS BUILDING HERE DATES BACK TO THE EARLY 19th CENTURY AND WAS A GUEST HOUSE ON A FARM.

AND THIS AMAZING BUILDING HERE DATES ALL THE WAY BACK TO THE EARLY 14th CENTURY -- IT USED TO BE A STOREHOUSE OR LOFT.

AND THEY'RE NOT JUST FARM BUILDINGS HERE -- PARTS OF HISTORICAL OSLO, BUILDINGS THAT HAD TO GIVE WAY FOR NEW DEVELOPMENTS, HAVE BEEN MOVED HERE, AND CONSTITUTE AN OLD TOWN OUT HERE ON THE ISLAND.

MOST NORWEGIAN SAUSAGES ARE SOMETHING SPECIAL -- IT'S NOT JUST HOT DOGS.

IT HAS A SORT OF DOUBLE POSITION -- SAUSAGES ARE SOMETHING YOU EAT WHEN YOU'RE ON THE RUN...

BUT WHEN WE CELEBRATE, WE EAT SAUSAGES, TOO.

ON CONSTITUTION DAY, WE CELEBRATE OURSELVES, OUR NATION, AND OUR CONSTITUTION BY EATING SAUSAGES.

EVEN OUR QUEEN HAS BEEN SEEN EATING SAUSAGES, AS WELL.

THIS PICTURE IS FROM THE TURN OF THE CENTURY, SO THAT MEANS THAT OUR QUEEN SONJA ENTERED THIS NEW MILLENNIUM WITH A TASTE OF SAUSAGES IN HER MOUTH.

RUNAR DOVING IS PROFESSOR OF MARKETING AND A SAUSAGE RESEARCHER.

HOW COME SAUSAGES HAVE ENTERED THIS DOUBLE SPACE, THAT THEY BOTH AS SORT OF FOOD ON THE RUN, AND FOOD YOU EAT TO CELEBRATE?

>> IT'S BECAUSE WE, IN NORWAY, WE DISTINGUISH VERY STRONGLY BETWEEN EVERYDAY FOOD, AND WE HAVE SPECIAL RULES FOR WHAT WE EAT FOR DINNER -- WE EAT INSIDE WITH A KNIFE AND A FORK, AND MEAT SHOULD BE PREPARED BY THE PARENTS, AND IN THE KITCHEN.

BUT THE SAUSAGE, IT'S THE OPPOSITE -- YOU EAT IT WITH YOUR FINGERS, IT'S PRODUCED BY SOME FACTORY, AND THE KITCHEN IS OUTSIDE.

SO, IT'S THE OPPOSITE OF EVERYDAY MEAL.

>> BUT IT'S MORE THAN JUST JUNK FOOD, ISN'T IT?

>> IT'S MORE THAN JUNK FOOD.

>> BECAUSE, I MEAN, JUNK FOOD, YOU HAVE SPECIFIC TYPES OF JUNK FOOD THAT ONLY, YOU KNOW, KIDS WILL EAT OR SOMETHING.

BUT OUR QUEEN EATS IT AND OUR TAXI DRIVERS EAT IT AND OUR KIDS EAT IT.

>> IT'S A REWARD FOR WHAT YOU HAVE DONE IN THE WEEK -- YOU GET GET THE REWARD IN THE FORM OF EATING WHAT YOU SHOULD NOT EAT IN EVERY DAY.

AND THEREFORE, IT'S THE PERFECT FOOD FOR THE CHILDREN.

AND SINCE OUR CONSTITUTION DAY IS A CHILDREN'S DAY, WE GIVE IT FOR CHILDREN.

>> IN NORWAY, WE'RE PRETTY RULE-BOUND -- IS THE SAUSAGE A SYMBOL OF WHERE NORWEGIANS ARE SUDDENLY ALLOWED TO BREAK A RULE?

>> YEAH, IT IS -- DURING THE NIGHT, WE BREAK THE RULES WHILE EATING THIS JUNK.

AND FOR THE CONSTITUTION DAY, IT'S ACTUALLY THE CELEBRATION, BUT IT'S ALSO CELEBRATION IN FORMS THAT YOU DON'T KNOW WHAT'S INSIDE THE SAUSAGE, SO YOU HAVE TO TRUST SOMEBODY, SOMETHING.

AND IN A WAY, IT SYMBOLIZES THAT YOU TRUST THE WHOLE SOCIETY.

>> DO YOU TRUST ME?

>> I TRUST YOU.

>> I'LL MAKE SOME SAUSAGES AFTERWARDS -- YOU CAN HAVE A TASTE.

LOMPE IS A VERY NORWEGIAN THING, BUT THE TYPICAL CONDIMENTS THAT GO WITH SAUSAGES HERE IN NORWAY, THEY'RE PRETTY UNIVERSAL -- THAT'S KETCHUP AND MUSTARD.

AND I THINK WE ALL HAVE THE SAME RELATIONSHIP TO KETCHUP AND MUSTARD -- WE KNOW WHAT IT IS.

IT IS WHAT THE FOOD INDUSTRY HAS DEFINED FOR US.

IT'S WHAT'S IN THE JAR AND IN THE BOTTLE.

BUT IT DOESN'T REALLY HAVE TO BE THAT WAY -- YOU CAN ACTUALLY MAKE YOUR OWN KETCHUP AND MAKE YOUR OWN MUSTARD AND DEFINE FOR YOURSELF WHAT IT SHOULD TASTE LIKE.

I'M GOING TO START OFF BY MAKING MUSTARD, AND HERE YOU HAVE MUSTARD SEED.

AND WHEN THEY'RE DRY LIKE THIS, THEY'RE VERY HARD TO WORK WITH.

JUST...

THEY'RE INCREDIBLY HARD AND BOUNCY AND, YOU KNOW, THEY'LL JUMP WHEREVER YOU DON'T WANT THEM TO JUMP.

BUT HERE I SOAKED THEM OVERNIGHT IN WHITE WINE VINEGAR, AND...

THEY'RE QUITE STRONG MUSTARD TASTE, AND A LITTLE BIT SOUR... QUITE PLEASANTLY SO.

THE MUSTARD THAT I'M GOING TO MAKE TODAY IS GOING TO BE QUITE STRONG, BUT ALSO QUITE SWEET.

SO I'M GOING TO ADD SOME HONEY.

THIS IS NORWEGIAN SUMMER HONEY.

AND THEN I'M GOING TO ADD A FEW CORIANDER SEEDS, AND CORIANDER HAS THIS WARM, EARTHY FLAVOR THAT I THINK GOES VERY WELL WITH THE -- YOU KNOW, THE COLD STING OF THE MUSTARD.

AND BOTH MUSTARD AND CORIANDER ARE REALLY OLD PLANTS IN NORWAY, AND HAVE BEEN PART OF MEDICINAL TRADITIONS AND ALSO OF COOKING FOR CENTURIES.

NOW IT'S GOT A REALLY NICE BALANCE BETWEEN MUSTARD AND CORIANDER.

BUT BECAUSE OF THE HONEY, IT'S RATHER ON THE SWEET SIDE, SO I WANT TO MAKE IT STRONGER.

I'VE GOT SOME MUSTARD POWDER HERE, AND I ADD ABOUT, YOU KNOW, A HALF A TEASPOON.

THIS IS REALLY, REALLY -- IT ISN'T HOT STUFF, BUT IT'S STRONG STUFF.

JUST A LITTLE ON THE... [ INHALES BRISKLY ] OH!

YEAH.

SO DON'T USE TOO MUCH.

NOW, THIS MUSTARD IS REALLY, REALLY THICK, SO I'M GOING TO ADD VINEGAR.

THIS IS WHITE WINE VINEGAR, YOU CAN ALSO USE APPLE CIDER VINEGAR, WHICH WILL GIVE YOU A SORT OF FRUITY NOTE, AS WELL.

MMM.

NOW, THIS IS HOW I LIKE MY MUSTARD.

IT'S GOT SOME PUNCH... AND QUITE A LOT OF ACIDITY, AND THEN KIND OF ROUNDED OFF BY THE SWEETNESS OF HONEY.

AS FOR THE OTHER CONDIMENT THAT GOES WITH SAUSAGES -- KETCHUP.

WE'VE ALL GOT AN IDEA EXACTLY WHAT KETCHUP SHOULD BE, AND IT'S WHAT'S IN THAT BOTTLE.

IT WAS INVENTED BY A FOOD PRODUCING COMPANY IN 1876, AND WE STILL KIND OF MEASURE EVERY KETCHUP BY IT.

I'M GOING TO MAKE A VERSION OF KETCHUP THAT IS UNUSUAL.

IT'S NOT ABOUT COOKING THE TOMATOES FOR A VERY, VERY LONG TIME, IT'S ACTUALLY ABOUT GRILLING THEM.

BY GRILLING THE TOMATOES, OR, ACTUALLY, BAKING THEM ON A GRILL, YOU GET A COMPLETELY DIFFERENT FLAVOR THAN IF YOU JUST COOKED THE TOMATOES FOR A LONG, LONG TIME, BECAUSE SOME OF THE TOMATOES WILL BE A LITTLE BIT CHARRED, AND YOU'LL HAVE SOME OF THE SMOKY TASTE FROM THE CHARCOAL UNDERNEATH.

AND THAT BRINGS A NEW DIMENSION INTO THE KETCHUP.

I'VE BAKED THE TOMATOES WITH SOME ONION, SOME GARLIC, ONE BAY LEAF, AND I SPRINKLED IT ALL WITH A LITTLE BIT OF BROWN SUGAR TO HELP INCREASE THE CARAMELIZATION.

KETCHUP IS BASICALLY A SPICED TOMATO SAUCE.

I ALWAYS LIKE TO USE A BIT OF CINNAMON.

I'M GOING TO USE ABOUT YAY MUCH, A FINGER'S WORTH.

AND THEN...CLOVES.

TWO CLOVES.

CORIANDER SEED.

AND THEN IT'S NORMAL TO USE CUMIN, BUT I USE ITS CLOSE RELATIVE, CARAWAY, WHICH HAS A MUCH MORE SCANDINAVIAN TASTE.

IT'S GOT A KIND OF ROUGH SMOKINESS TO IT THAT I REALLY HAVEN'T TASTED IN ANY COMMERCIAL KETCHUPS.

IT'S ALSO GOT A FRESHNESS TO IT.

IT DOESN'T REALLY FEEL LIKE TOMATO JAM, WHICH REGULAR KETCHUP DOES.

AND TO ACCENTUATE THE FRESHNESS, I'M GOING TO ADD JUST A COUPLE OF FRESHOMATOES.

AND THEN IT NEEDS BROWN SUGAR.

A LITTLE BIT OF HONEY -- SCANT TEASPOON.

AND A SPLASH OF VINEGAR.

THIS IS HOW I LIKE MY KETCHUP, WITH THIS SMOKY FLAVOR AND NOT AS SWEET AS COMMERCIAL KETCHUP AT ALL, BUT IT TASTES MUCH MORE OF TOMATOES THAN A REGULAR KETCHUP.

JUST TOMATOES WITH AN ATTITUDE.

WHEN I GREW UP, NOT THAT LONG AGO, THERE WERE HALF A DOZEN BUTCHERS CLOSE BY OUR HOUSE, AND MY GRANDMOTHER WOULD BUY ONE KIND OF SAUSAGES FROM ONE PLACE, AND ANOTHER TYPE OF SAUSAGES FROM ANOTHER -- THEY ALL HAD THEIR SPECIALITIES.

TODAY, SAUSAGE MAKING IS HIGHLY INDUSTRIALIZED -- AND PERHAPS IT HAS TO BE IN ORDER TO PRODUCE THE RIGHT VOLUMES.

BUT THIS CAN MAKE US FORGET WHAT THE SAUSAGES ARE MADE OF, WHERE THEY COME FROM.

SAUSAGES DON'T COME FROM THE HOT DOG STAND, NOT EVEN FROM THE SAUSAGE MAKER OR BUTCHER.

THEY COME FROM THE FARM.

AND IT'S ALL CENTERED AROUND THE PIG.

PIG IS SUCH A WONDERFUL ANIMAL.

THINK OF ALL THE GOOD THINGS WE GET FROM IT.

WE GET THE HAM.

WE GET THE SHOULDER, OR BOSTON BUTT.

AND BACON.

AND PANCETTA.

AND PORK CHOPS.

BUT ONCE YOU'VE ACCOUNTED FOR ALL THESE KNOWN PARTS, YOU'RE LEFT WITH A WHOLE LOT OF MEAT.

IT MAY NOT HAVE A NAME THAT WE KNOW, BUT IT OFTEN TASTES BETTER THAN THE OTHER, MORE WELL-KNOWN CUTS.

AND THIS MEAT IS WHAT GOES INTO SAUSAGES.

AND THIS CAN EXPLAIN HOW SAUSAGES HAVE BEEN ABLE TO GET THIS POSITION AS BEING BOTH A FOOD OF NECESSITY AND A LUXURY.

SAUSAGE MAKING, IT SEEMS, IS AN ALMOST FORGOTTEN CRAFT -- AT LEAST WHEN IT COMES TO HOME PRODUCTION.

BUT I'M DOING MY BEST TO KEEP TRADITION ALIVE.

AND TODAY I'M GOING TO MAKE THREE VERY DIFFERENT SAUSAGES WITH VERY DIFFERENT TEMPERAMENTS.

THE THING TO REMEMBER WHEN YOU'RE MAKING SAUSAGES IS FIND YOUR PERCENTAGE -- OF FAT AND OF SALT, AND STICK TO IT.

I'VE DECIDED THAT ALL SAUSAGES THAT I'M MAKING SHOULD CONTAIN ABOUT 20% FAT.

MUCH MORE THAN THAT AND THEY WILL BE TOO GREASY, AND MUCH LESS THEY WILL HAVE A TENDENCY TO BECOME DRY.

AND I'VE ALSO DECIDED THAT THEY SHOULD CONTAIN ABOUT 1.5% SALT.

THE FIRST SAUSAGE I'M GOING TO MAKE TODAY MUST HAVE BEEN SOMETHING VERY RARE, VERY EXCLUSIVE.

IT CONSISTS NOT ONLY OF PORK, BUT ALSO OF VEAL IN ADDITION TO LARD, IN ORDER TO ADJUST THE FAT LEVEL.

WHEN YOU'RE MAKING YOUR OWN SAUSAGES, YOU SHOULD ALWAYS TRY TO GRIND YOUR OWN MEAT -- THAT WAY YOU KNOW THAT THE MEAT IS FRESHLY MINCED.

HERE I'VE GOT THE THREE COMPONENTS -- I'VE GOT THE VEAL, THE PORK AND THE LARD, A TOTAL OF A LITTLE MORE THAN TWO POUNDS, ONE KILO.

AND THEN I MIX THE THREE.

I ADD THE SALT... ONE TABLESPOON, 15 GRAMS.

AND THEN I'M GOING TO FLAVOR IT WITH FENNEL, WHICH HAS THIS WARM, AROMATIC FLAVOR.

AND THEN FENNEL'S SCANDINAVIAN COUSIN, DILL.

THEN SOME GARLIC.

A COUPLE OF CLOVES... THEN I PUT IT INTO THE SAUSAGE MAKER.

THIS IS A KIND OF ALMOST PROFESSIONAL-GRADE SAUSAGE MAKER, BUT MANY NORMAL KITCHEN MACHINES COME WITH AN EXTENSION.

SO, IF YOU'VE GOT A MINCER ON YOUR KITCHEN MACHINE, THEN YOU CAN PROBABLY BUY ANOTHER EXTENSION TO MAKE SAUSAGES, AS WELL.

I'VE USED BEEF CASINGS FOR THESE FIRST, BIG, GENEROUS VEAL AND PORK SAUSAGES.

THE NEXT SAUSAGES THAT I'M GOING TO MAKE ARE LAMB SAUSAGES.

AND, AGAIN, WITH LAMB, YOU'VE GOT QUITE A LOT OF CUT-OFFS THAT YOU DON'T NECESSARILY USE.

THESE PARTS THAT ARE FROM THE BREAST AND ALL OVER, THEY ARE PRETTY TASTY.

SO, HERE I'VE GOT MINCED LAMB, AND THEN A LITTLE MORE FAT ON THE SIDE.

AND, TYPICALLY WITH LAMB SAUSAGES, WE GO FOR HERBS.

EITHER VERY AROMATIC HERBS OR BITTER HERBS.

NOT NECESSARILY ROSEMARY, BECAUSE THAT DOESN'T GROW MUCH IN NORWAY, BUT THYME DOES, AND OREGANO DOES.

AND NOT LEAST, LOVAGE.

I DON'T KNOW IF YOU KNOW LOVAGE.

IT'S NOT MUCH USED ANYMORE, BUT I THINK IT'S REALLY NICE.

IT'S -- [ SNIFFS ] VERY, VERY POWERFUL.

IT'S QUITE BITTER, SO USE IT IN MODERATION.

AND FOR THE LAMB SAUSAGES, I'VE USED LAMB CASINGS -- SO YOU GET DISTINCTLY THINNER SAUSAGES.

THE LAST SAUSAGE I'M GOING TO MAKE TODAY IS SOMETHING THAT I PICKED UP IN THE UNITED STATES.

I WAS TRAVELING ON BOOK TOUR, AND I CAME TO SEATTLE, TO BALLARD, AND EVERYONE SAID TO ME, "WELL, YOU'RE FROM NORWAY, DON'T YOU EVER GET TIRED OF POTET POLSE?"

AND THAT MEANS "POTATO SAUSAGE."

AND TO BE HONEST, I'D NEVER EVEN HEARD ABOUT IT, BUT EVERYONE THERE ASSOCIATED SCANDINAVIA WITH POTATO SAUSAGE.

AND WHEN I CAME BACK, I INVESTIGATED A BIT, AND I FOUND OUT THAT POTATO SAUSAGE WAS RATHER COMMON IN THE LATE 19th CENTURY, AND IMMIGRANTS HAD COME FROM NORWAY TO SEATTLE, AND THE TRADITION HAD BEEN FROZEN IN TIME.

IT IS A DISH THAT IS TESTAMENT TO HOW SCARCE LIFE COULD BE ON FARMS IN NORWAY, BECAUSE IN ITS MOST BARE AND BASIC VERSION, IT CONSISTS ONLY OF POTATOES AND LARD -- NO MEAT AT ALL.

AND THEN IF YOU WERE A LITTLE MORE AFFLUENT, YOU COULD ADD A LITTLE BIT OF MEAT OR QUITE A LOT OF MEAT.

THE VERSION I'M GOING TO MAKE TODAY WILL CONSIST OF EQUAL PARTS POTATO AND MEAT, PLUS LARD, AND ANOTHER INGREDIENT THAT WAS FREQUENTLY USED AS A SHORTENING IN SAUSAGES -- NAMELY, BARLEY.

AND THEN SALT -- ABOUT A TABLESPOON TO A KILO... OR A LITTLE MORE THAN TWO POUNDS.

AND THEN A SPLASH OF MILK, AS WELL.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE: AND NOW IT'S TIME TO SET UP SHOP.

[ SPEAKING NORWEGIAN ] >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEB SITE OR FACEBOOK PAGE.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN BLENDING TRADITION WITH TECHNOLOGY.