Being Norwegian I could not help commenting on our food traditions. I come from the western part of Norway. If you liked lute fisk, you should really try Rak fisk.
That's sugar & salt fermented(rotten)trout. This wholesome dish comes from Gudbrands valley and is garantied to put hair on your chest(or tonsils), clear the sinuses, and probably get you locked out of the bedroom by your wife. On average, about 6 to 10 Norwegians get botulism poisoning from it each fall. It's served with akevitt, a highly potent sprite, distilled from potatoes and flavored mainly with anis and caraway. It gives a vicious hangover but makes the rak fisk edible. After 3 or four drams you'll hardly notice the smell.
Best regards
Rolfkt