Did you know that stockfish is the oldest export product in Norway? The stockfish is integral to the country that there is even a museum dedicated to it. Located in Moskenesøy, Lofoten, the Lofoten Stockfish Museum is there to give you a thorough education about how stockfish is made and sold.

Stockfish starts off as Arctic Cod when it is fresh, and is then hung out to dry. The secret to this is in the weather – winter in the Lofoten region is ideal to dry these fish, so that they reach the desired consistency without getting spoilt. Learn all this and more as you head down to the Lofoten Stockfish Museum.