Along the breakwater in Svolvær, Hans Nordahl often goes for a walk. He likes the trim, but has noticed that more and more often there are short walks on him – I am constantly stopped by people who wonder what this is. Americans, French, Indonesians, all kinds of tourists come here. Most people have no idea what hangs on the shelves, says Nordahl. And that is perhaps not so strange. Dried fish is known to most people, but the heads of the cod are also dried. It gives a very special and concentrated smell, which is not particularly good for sensitive noses. On Svinøya in Lofoten there are rows upon rows of heads strung on lines. “Guano” is called by many in Northern Norway. The heads and backs of the fish, cut off from what used to be ground up into fishmeal. Fish on the grill as tourists are used to – but the heads are also dried for a special purpose. Photo: John Inge Johansen / news Want information signs for tourists Nordahl is now calling for information signs in various languages for tourists. – Not just because I want to go on a trip, but to tell the hundreds of thousands who come here what this really is. The history of the Lofoten fishery and exploitation of resources, he says. And now he may be heard for the idea he first launched in Våganavisa. The local business association has reacted positively to the proposal. Dried cod heads The head makes up approximately 18% of the cod’s weight. 55% of the head is muscle mass (meat) 20% bone 15% gel substances 5% skin 4% eye. Up to 15% of the content is protein. Mixed interest among visitors Many people walk along the hills and enjoy the view on the way out towards Per Ung’s statue of the “Fiskarkona”. One of them holds his nose. She is Danish. – I have been to Lofoten before, and have seen it before. It doesn’t look very good, says Anna Louise Seiersen. She sticks her nose out for the photo – but Anne Louise Seiersen believes that this production does not smell particularly good. Photo: John Inge Johansen / news – Would you like to try soup with cod head? – No, absolutely not, says Seiersen. The two who are with her have good control over what we see. One is guide Sander Bull Nordlund, who has guided the ladies for three days. – I have not tasted dried fish head soup, but if I got the offer, I could imagine trying it, says the guide. Linn Haga is fascinated by the fact that the cod can be used 100 per cent. Photo: John Inge Johansen / news The other is Linn Haga who works at Orkla and sells, among other things, Møller’s cod liver oil. – The history of Lofoten fishing and everything about how cod is used is interesting to us. The liver in particular is very interesting for us, and it’s great to see that all of the cod is used one hundred percent for different purposes, says Haga. Delicacy in Africa Bull Nordlund says that dried fish and dried fish heads are particularly suitable for exporting to warm countries. Here, street vendors often bring their shop with them. And with dried products that have an almost unlimited shelf life, they don’t have to worry about refrigeration. Sander Bull Nordlund has read up on dried fish, and knows more than most – that’s why he works as a guide. Photo: John Inge Johansen / news news told in 2014 about how Nigeria imported 500 tonnes of dried fish a week. Among other things, this is used to make the delicacy “Ugba na Okporoko”, a fish soup with dried cod heads. Nigeria also buys the best quality fish from Lofoten. Here is a report from 2014. – Reacted to the sight In the middle of the shells there is a sign telling you not to touch the fish. It represents both food and money, and curious fingers can damage the product. Just look but don’t touch – that’s the only sign in place so far. Photo: John Inge Johansen / news One of the people taking pictures of it all is Ståle Reigstad from Bergen. – When I came out here. As a native of Bergen and a chef, I’m used to dried fish, but when I looked closer I saw that it was heads, says Reigstad. He has no idea that this is food for Nigeria export, and first guesses that this is to be sent to Asia. – They eat a lot of what we don’t, so I probably thought that was the way it should be. But Nigeria, yes, it is also a long way to send it. – I thought this was an aphrodisiac, and not food in Nigeria. But it’s fantastic that the cod is used like this, says Ståle Reigstad. Photo: John Inge Johansen / news Million values The total value of what is dried outdoors on Svinøya increases with the effort. It doesn’t come by itself, says managing director Nora Nygaard Falch at Saga Fisk AS. In winter, they pay NOK 1 per kilo for fresh cod heads. After an extensive process of drying and packaging, it can be exported for NOK 50 per kilo. – In the course of a year, we send 200 containers with 20 tonnes each, says Falch. Somewhat dependent on the dollar exchange rate, this is somewhere between NOK 150 and 200 million. Then the smell can be as it is. Long rows of dried fish heads must be prepared for export. Photo: John Inge Johansen / news
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Tourists wonder what fish heads are used for – news Nordland
