New Scandinavian Cooking Season 8

The Season 2 opener visits Blindleia in southern Norway, where host Andreas Viestad fishes for red shrimp and gathers mussels. Also: making classic and innovative shellfish sauces, and a Norwegian-style paella.

The UNESCO World Heritage-listed town of Røros, Norway, is visited. Included: iced cake; raw-milk pudding; cheesecake with cloudberries.

Codfish, one of Norway's most important exports, is examined. Included: its route from near the Lofoten Islands in Northern Norway to the table in Italy.

Visiting Norway's west coast, home to herring fisheries. Also: making Scandinavian-style herring.

Fishing banks in mid-Norway are explored. Also: making dishes with scallops, crabs and lobster; and salmon and mussels.

Visiting a duck farm and an old steamer on the Telemark canal, which unites coastal Norway with the mountain regions. Also: duck and trout recipes.

A trek up Galdøpiggen, the tallest mountain in Norway. Also: dessert recipes that make use of summer fruits, including berries.

Norway's southern inland region is visited. Also: cooking with potatoes; catching and preparing crayfish.

Visiting western Norway's Hardanger, which is known for its apples. Included: making an apple drink and a hot-apple dessert; baking traditional sourdough bread in a wood-fired oven.

Exploring Vesterålen in northern Norway. Included: preparing cod and Arctic char fresh from the North Sea.

The Season 2 finale travels to Vestfold in southern Norway at the height of sardine season. Included: catching and smoking sardines.