Try the taste of Thy

Standardside Generel information Borgere

Food and history are connected.  For many years, the communities by the sea have been dependent on the fishing industry, and one of the Thy specialties is dried fish. In March and April, cod are hauled, their stomachs are cut open, after which the fish are heeled over and hung on washing lines for a couple of weeks. While the fish are hanging here they are salted from the sea air until they become so bone dry that you can barely cut them. In the old days, the dried fish was stored in attics for the days when it was not possible to get hold of fresh fish. Then the dried fish were taken out and soaked in water for 24 hours, boiled for six to eight hours and eaten with potatoes and a white sauce. Many of the old Thy residents still cannot do without the dried fish as everyday food, and in the spring you can still see the fish hanging out to dry.

The sheep that were grazing on the dune heaths have also been treasured as food throughout time. The mutton was salted and stored, and later placed in soaked water, like the dried fish. Then the mutton was cut into cubes, and put in a pot in layers together with cabbage, and the whole dish was boiled into something that resembles Irish stew. The cabbage is very appreciated in Thy; it used to be transported by large trucks from farms further out in the rural areas as it could not grow in the salty soil of the area. Even seagulls were eaten until 1950 - today some Thy residents still greatly appreciate seagull soup with dumplings or seagull breast with cranberries and bog whortleberries from the moors.

Other intriguing food to try:

  • Berries and honey can be purchased from farm shops and small stands at the roadside
  • Porse Guld - a beer from Thisted Bryghus. The employees at the brewery collect the sweet gale themselves on their annual picnic to the dune heaths
  • Schnapps with amber or sweet gale, burnet roses and bog whortleberries from the moors
  • Freshly caught fish can be purchased at fishing shops in the seaside towns along the coast or directly from the boats
  • During the summer, Vorupør Museum arranges activities where you can taste the specialities of the region
  • Stenbjerg Kro is amongst the places where regional dishes are sometimes on the menu