Photographer's Note

Fairy tale in the ocean, paradise beyond the polar circle - the Lofoten.
The first visit to the shop could be a bit confusing. Goat’s cheese with caramel taste. Blood pudding or lung purée, which even for some Norwegians needs getting used to. Naturally, there is a large number of fish in any variation, which the tourist sometimes only finds tasty with the second bite;
The core of traditional Lofoten cuisine still is the famous Stockfisch, tørrfisk. Hung up on pyramid-like wooden bars – hjell – to dry, the cod, rarely also other kinds of fish, it is exposed to the sun and the wind for twelve weeks. From February to May, the period of the production of dried cod, one encounters it at almost every part of the island. For those that consider the traditional Lofoten cuisine to be too adventurous, simply cooked cod with boiled potatoes or grilled salmon are still a top delight. From the sea directly onto the plate – fresh as fresh can be.
Because the Lofoten and fish belong together. Godt mat!
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Additional Photos by Grzegorz Oczkowicz (GREGG) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 558 W: 117 N: 1113] (7888)
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