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NORWAY LOFOTEN HENNINGSVAER

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NORWAY LOFOTEN HENNINGSVAER 28MAR07 - Cod-fishing boat leaves the port of Henningsvaer at first light.

North-East Arctic Cod have played an important role on the islands for thousands of years. At home north of the Arctic Circle, the fish come from the Barents Sea to Lofoten in early January to spawn by the tens of millons. January also marks the beginning of the fishing season, which lasts until the end of March, during which some 25000 guest fishermen join forces with about 3000 who live on the islands permanently - together they catch about 35000 tons of cod.

The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. Beside oil and gas, sun-dried stockfish is Norway's longest sustained and historically most profitable export commodity, as it is extremely popular and widely consumed in Catholic Mediterranean countries, notably Portugal, Spain and Italy. It also remains part of the national cuisines of the Caribbean, having arrived there with the so-called triangular trade during colonial times.


jre/Photo by Jiri Rezac/WWF


© Jiri Rezac 2007

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NORWAY LOFOTEN HENNINGSVAER 28MAR07 - Cod-fishing boat leaves the port of Henningsvaer at first light.<br /> <br /> North-East Arctic Cod have played an important role on the islands for thousands of years. At home north of the Arctic Circle, the fish come from the Barents Sea to Lofoten in early January to spawn by the tens of millons. January also marks the beginning of the fishing season, which lasts until the end of March, during which some 25000 guest fishermen join forces with about 3000 who live on the islands permanently - together they catch about 35000 tons of cod.<br /> <br /> The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. Beside oil and gas, sun-dried stockfish is Norway's longest sustained and historically most profitable export commodity, as it is extremely popular and widely consumed in Catholic Mediterranean countries, notably Portugal, Spain and Italy. It also remains part of the national cuisines of the Caribbean, having arrived there with the so-called triangular trade during colonial times.<br /> <br /> <br /> jre/Photo by Jiri Rezac/WWF<br /> <br /> <br /> © Jiri Rezac 2007