Discover the history of dried fish at Bergen port.
In the waters around Lofoten, in the north of Norway, codfish are caught and then hung to dry. From February onwards, the unsalted fish is dried for up to three months. Proper preparation and treatment of the fish, from when it is caught and throughout the drying process, ensures the highest quality produce. Maintaining the correct temperature and humidity during drying is essential. When the dried fish arrives in Bergen it is sorted. A good sorter can determine how well the fish has been prepared and sorts it accordingly into appropriate grades. Discover the history of dried fish at Bergen port.
The tour needs to be booked in advance.
Meeting place in the reception of the Norwegian fisherymuseum. The story can be told in english.