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===Sauces and marinades===
Along with the rest of Scandinavia, Norway is one of the few places outside Asia where sweet and sour flavoring is used extensively. The sweet and sour flavor is utilized best with fish. There is also a treatment called "graving," literally burying, a curing method where salt and sugar is used as curing agents. Although salmon or trout are the most used fish for this method, other fish and meat also get a treatment similar to gravlaks.
'''Sandefjordsmør''' - a traditional butter and cream sauce typically seen fish dishes, garnished with fresh dill and peppercorn. This sauce originated from [[Sandefjord]], a coastal city near Oslo, in 1959 by the Park Hotel.<ref>https://www.norwegianamerican.com/food/sandefjordsmor-brings-salmon-to-life/</ref>
'''[[Gravlax|Gravlaks]]''' - sweet and salty cured salmon: a filleted side of salmon or trout that has been frozen for at least 24 hours to kill off [[parasite]]s, is cured with the fillet is covered with a mixture that is half salt and half sugar, spiced with black pepper, dill and brandy, covered with cling-wrap, and cured in the refrigerator for three days, turned once a day.
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