Seasonal Food in Oslo: What to Eat When

What is in season in Oslo. and what to order when the market changes.

Spring

White asparagus: Norwegian-grown white asparagus appears at Mathallen Oslo and Bondens marked from late April through May, the brief Nordic season before the German imports take over.
North Sea prawn: The fresh North Sea prawn season runs April through June, with daily Oslo Fisketorget pours, and the harbour-side reke counters at Aker Brygge.
Mountain trout: Spring runs of mountain trout from the Mjosa and Randsfjorden lakes appear at Vulkanfisk Sjomathallen and the Lofoten Fiskerestaurant menu from April through June.

Strawberries: Norwegian mountain strawberries from Hardanger and Ringerike appear at the Bondens marked stalls and Mathallen counters in June and July, the country's heritage berry.
Mackerel: The mackerel season runs June through August. Mathallen's Vulkanfisk and Oslo Fisketorget pour daily fresh mackerel, smoked and salt-cured at the surrounding restaurants.
Kveite halibut: Norwegian halibut from the northern coasts arrives mid-summer at Mathallen Oslo, with the Lofoten Fiskerestaurant kitchen running it brown-buttered all season.

Wild mushrooms: Wild mushrooms appear in early September through October at the Bondens marked Birkelunden stalls, with chanterelles, porcini and Norwegian-leaning rare varieties from Ostfold producers.
Lamb: Lamb season runs September through November, the autumn slaughter, with Statholdergaarden, Smalhans and Engebret Cafe running farikal and lamb stew.
Reindeer: Reindeer from Finnmark arrives in October through December at Engebret Cafe, Statholdergaarden, Vaaghals and Mathallen counters, the heritage autumn meat course.

Lutefisk: The traditional lutefisk season runs November through Christmas, with Engebret Cafe and Theatercafeen serving the lye-cured cod with bacon, peas and aquavit.
Pinnekjott: Pinnekjott, the salt-and-air-cured lamb ribs steamed over birch sticks, anchors the December julebord at Engebret Cafe, Statholdergaarden and the hotel dining rooms.
Skrei: Skrei, the migrating Lofoten cod, appears in Oslo's restaurants from January through April. Lofoten Fiskerestaurant and Fiskeriet run the entire fish, with skrei tongues and roe.