Lofoten's rich fishing heritage

Lofoten, an archipelago of countless small islands intertwined with reefs, stretches far into the Norwegian Sea. Blessed with abundant fish resources, it has long been a treasure trove that sustains local communities and draws fishermen from distant shores.

The most renowned fishing period, known as "Lofotfisket," takes place each year from January to April. During this time, codfish, locally known as "skrei," migrate to Lofoten to spawn, forming the world's largest cod supply.

Archaeological discoveries from the Stone Age indicate that fish have been caught and brought ashore in this region for thousands of years. In 1120, King Eystein initiated the construction of "rorbu," or fishermen's cabins, along the shore. These cabins not only provided shelter to the fishing community but also allowed him to assert control over these vital natural resources.

By around 1300, the export of dried fish from Lofoten represented a staggering 80% of Norway's total exports. In 1895, more than 32,000 men participated in "Lofotfisket." The highest recorded catch came in 1947, weighing a whopping 146,000 tons.

Around 1940, with the mechanization of the fishing industry, the local fishing community saw a steady decline in employment. Coastal populations were deeply affected, and lacking proper infrastructure, they became isolated from the mainland.

In 1987, the number of fishermen had dwindled to 2,600. Nonetheless, the "Lofotfisket" season continued to draw numerous fishing boats from outside the area and supported a stable local population.

The legendary waters of Moskenes

The coastal area between Moskenes and Veroey is home to the world's most notorious and feared tidal current: the "Moskenes Maelstroem." This phenomenon spans over 7 kilometers in width and plunges to depths of 50 meters. It is generated by the colossal tidal waters that flow back and forth between the North Sea and Vestfjorden twice a day. The substantial difference in water levels between the two seas, up to 40 centimeters, creates a whirlpool effect when the current changes direction, reaching speeds of up to 6 knots.

The "Moskenes Maelstroem" has been a subject of literary fascination since 300 BC and is often described as a colossal hole in the ocean. In 1539, the renowned Swedish archbishop and cartographer Olaus Magnus documented the maelstrom's location to be between the islands of Roest and Lofoten. Jules Verne's classic novel "Twenty Thousand Leagues Under the Sea" even features an underwater mission to vanquish a sea monster residing in the "Moskenes Maelstroem." Inspired by his American friend Edgar Allan Poe, who published "A Descent into the Maelstroem" in 1841, Verne's work is regarded as an early form of science fiction.

Dried fish and "Skrei"

In 1431, a Venetian merchant named Querini and his crew found themselves stranded on the uninhabited island of Roest, just off Lofoten's coast, after losing their rudder and sail in a storm. Local fishermen rescued them, and they spent half a year on Roest before setting sail again. The local fishermen provided them with dried fish for their journey back home. In Italy, Querini met with the Pope, recounting his adventures and sharing his experience with dried fish from Roest. This marked the beginning of a significant trade relationship. To this day, Italy remains the largest importer of Norwegian dried fish, receiving nearly 80% of the total production.

Dried codfish from Lofoten is known as "skrei." Skrei is a variant of coastal cod that matures in the Barents Sea for seven years before reaching fertility. Fertile fish then migrate to Lofoten to spawn, with the fertilized eggs carried by currents back to the North Sea, perpetuating the life cycle.

Dried fish is entirely natural, free of additives, and the result of an extended drying and maturation process, a tradition harking back to the Viking era. Lofoten's nature and climate provide an ideal environment for this process. The fish is hung on racks for several months before being taken down. Fishermen, drawing on their expertise, carefully determine the optimal harvesting time, much like wine production. The fish continues to mature during storage, akin to the maturation process of cheese and wine, enhancing its flavor. Each fish is sorted into categories based on length, color, smell, and appearance, resulting in twenty different quality categories. Some of the notable quality brands include Bremer, Hollender, and Lub, while secondary quality brands are Italiano Grande and Italiano Medium. Quality variations may occur each year, depending on factors such as sea conditions, nutrition, weather, and landing conditions. Only the finest fish earns the title of "Lofoten Dried Fish."

Even the fish heads from the production are repurposed; in Nigeria, they are ground into a protein supplement. In 2014, Lofoten's dried fish received the "Protected Geographical Indication