A taste of Thy National Park

Try the taste of Thy

Food and history are connected. For many years, the communities by the sea have been dependent on the fishing industry, and one of the specialties of Thy is dried fish. In March and April, cod are caught, gutted, and then hung on washing lines for a couple of weeks. While the fish are hanging on the lines they are salted from the sea air until they become so dry that you can barely cut them.

In the old days, the dried fish was stored in attics to be eaten on days when it was not possible to get hold of fresh fish. The dried fish were then 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 valued as food over the years. The mutton was salted and stored, and later soaked in water, like the dried fish. The mutton was then 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. Cabbage is very much appreciated in Thy; it used to be transported by large carts from farms further inland, 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 heaths.

Other intriguing food to taste

  • 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 bog myrtle themselves on their annual picnic to the dune heaths
  • Schnapps with amber or bog myrtle, burnet roses and bog whortleberries from the heath
  • Freshly caught fish can be purchased at fish shops in the seaside towns along the coast or directly from the boats
  • During the summer, Vorupør Museum arranges events where you can taste the specialties of the region
  • Several local eateries have traditional regional dishes on the menu. Among these are Stenbjerg Kro.

Find event on www.thy360.dk

Buy different specialities from Thy on www.smagpaathy.dk

Delicacies from nature’s own food basket

Anyone can collect wild mushrooms and berries for their own consumption in the Danish Forest and Nature Agency area, and a peaceful "hunt" through the plantations looking for titbits for dinner is a nice way to relax.

Mushrooms can be found all year round, but it is not until June to November that boletuses and then the popular chanterelle grow around the dune plantations. It is a good idea to bring a basket, a sharp knife and a brush for cleaning the mushrooms. When your basket is bulging with mushrooms, you can move further into the bogs and the heathery hills at the dune heaths in search of wild berries ripe for plucking from the end of July to early September.

In the wetland areas, you can find cranberries, and in the more dry places crowberries grow - also called blackberries, which have a bitter taste and are the same size as elderberries. Here you can also find bog whortleberries, which resemble blueberries in shape and colour, but with a milder taste. The wild berries are good for jam and schnapps and can be stored in the freezer for later use.

Good places to find berries and mushrooms:

  • Tved Klitplantage dune plantation is good for mushrooms
  • The heaths of Vangså and Lyngby are good places to find berries

 Download the free Thy National Park app