All throughout the Lofoten Islands we saw the wooden racks of stockfish, unsalted (usually cod) fish dried from February until May by the cold air. Considered the world’s oldest known preservation method, unfortunately we didn’t try any during the trip, but you can find a list of recommended restaurants on the Norwegian tourist website. This particular dock was in Moskenes near the ferry dock, the pictures taken early in the morning as workers were cutting down fish.
After granting me permission to explore and photograph the dock as they worked, they later joking asked if I’d like to help. I was actually curious, but when I accepted the challenge under the condition I could cut down the fish, they laughed and declined.