A wonder of nature happens every winter when five ocean currents host the annual migration of the Norwegian-Arctic cod, or ‘Skrei’; these fish come down from the Barents Sea to the Lofoten Islands to spawn.
Eager fishermen catch this variety of fish, gut it, decapitate it, scale it, tie it in twos and hang it out to dry in order to preserve the fish. The fish does not freeze into pieces, but it doesn’t rot either. The fish simply dries in racks in the Nordic sun and wind from late winter until spring. Then, it is bone dry and easy to transport, but still retains its key nutrients; 1kg of this dried fish has the same nutritional value as 5kg of fresh fish!
The entire fish is consumed: the tails and body is exported to Spain, Italy, Portugal and the rest of Europe. The heads are sent to Nigeria to be cooked in soup. The livers are made into medicinal oil. And the tongues are kept as a Norwegian delicacy for tourists from near and far.