Traditional dishes for Christmas eve

Heard yesterday:
"As an extremely rough generalization,
people in Northern Norway eat fish for Christmas,
people in Western Norway eat Pinnekjøtt,
and people in Eastern Norway eat Ribbe."

PINNEKJØTT
Erling Mork from Oslo explains about Pinnekjøtt on his blog "Gåselever og pinnekjøtt" .
http://www.sarrazac.no/blog/2006_01_01_archive.html
"What is "pinnekjøtt", meat on a stick?
No! Pinnekjøtt is one of many Norwegian Christmas foods which employs traditional meat preservation techniques, such as salting and smoking.
It comes from the west coast of Norway, and is salted or smoked lamb or mutton ribs, which are then dried.
They must be soaked first in water for 1-2 days before cooked, to regain their meaty consistency and make a milder flavor.
They are then steamed over a rack of birch twigs, hence the name "pinnekjøtt" which means literally "stick-meat".
It can be strong or mild, depending on the production, but generally can remind one of ham or bacon.
Since it is steamed for several hours, it become extremely tender, falling off the bone."

RIBBE
Sons of Norway, an US organization, explains the origin of eating Ribbe on Christmas
http://www.sofn.com/norwegian_culture/showlanguagelesson.jsp?Lesson=15
"ribbe (pronounced reeh-beh)
Pork ribs.
The custom of having pork for Christmas goes back to pagan times.
Pigs--symbols of fertility-- were sacrificed to the god Frey at the Norse Midwinter Fest."

PS. Not that I know about any family connections to Northern Norway, but if what you eat proves anything - there must be a fish component in my DNA : )