Blue mussels are delicious on a summer's evening - steamed or prepared over the fire. Enjoy!
Important advice: Only pick mussels fully submerged in water and growing on rock or sand. Make sure they are alive. Alive mussels are closed or will close when tapped. Always check whether the mussels are safe to eat. Both the Norwegian Food Safety Authority (www.matportalen.no/verktoy/blaskjellvarsel/) and the help line “Blåskjelltelefonen”, tel. +47 820 33 333, will provide the necessary advice.
How to fish for crabs
At several spots along the coast, crabs will move to shallow water after sunset in order to feed on barnacles. They can then be caught with a rake, crab net or with your bare hands. For the best catch, use a small boat or similar vessel with a low freeboard and go to the archipelago’s outer islands. After dark, a source of light is important. Use whatever you have available - a good torch or a LED lamp. Ideally there should be three people in the boat; one in control of the boat, one holding the light and one catching the crabs. When using a boat, the steep cliffs are the best spots. The catch should be cooked the same evening. Make sure the water is wellsalted and boiling hard, put the crabs in and leave to simmer gently for 20-25 minutes.
Lobster– the Cardinal of the Sea
The lobster off the coast of Norway is listed as being at risk of extinction, and stocks are at historic lows. Nevertheless,
lobster harvesting is still permitted from 1st October to 30th November. The rules are many, but are well observed by most people fishermen. A lobster will reach maturity at 5-7 years. This
is why those carrying eggs as well as those less than 25 cm in length must be released back into the sea. Lobster pots
must be set at min. 25 metres depth, and buoys are to be clearly marked with name and address. Illegal lobster harvesting is considered a serious criminal offence.