Codfish drying

Lofoten, an archipelago in Norway, has a centuries-old tradition of drying codfish. The process, known as stockfish or klippfisk, involves hanging the fish on wooden racks called 'hjell' to air-dry under the cold Arctic winds. This method preserves the fish, creating a delicacy highly prized for its unique taste and texture. The sight of countless cod drying on the wooden frames against the stunning backdrop of fjords and mountains is an iconic image synonymous with the rich cultural heritage of Lofoten.