Dried Cod
The Lofoten Islands are located above the Arctic Circle in northern Norway and are an ideal location for drying cod due to the cold, dry climate and constant winds. The process of air-drying cod involves the fish being hung out to dry on wooden racks known as "hjell". The drying process can take up to several weeks and results in the fish becoming hard and brittle.
The dried cod, known as "stockfish", became an important trade commodity throughout Europe during the Middle Ages. The fish was highly valued for its long shelf life and was used as a staple food source for many years.
Today, the tradition of drying cod in the Lofoten Islands continues, and the region is known for its high-quality stockfish. Visitors can see the drying racks in action and learn about the history and culture of the practice through museums and guided tours.
