I asked the Cod Father where the heads go.
“Nigeria,” he laments with a sigh. “Ahh, yes. We sell them to the Nigerians. They come all the way up here to buy the heads for soup. You know,” he grunts with a pause. “Fish head soup.”
All the way up here was speaking very literally. I was in Lofoten, an archipelago in northwestern Norway, a carved land where plummeting cliffs meet dark azul waters, and sea eagles circle at snow lines searching for prey.
We were hanging with Gier the Cod Father of Lofoten, a masterful fisherman who scours the frigid waters all year long, especially from February thru April when the world famous cod fish enter the fjords to mate. At times the temperatures reach far below zero, freezing the water’s surface, along with his buoys and long nets.
Geir continued, “Our fish are the finest quality called skrei. It dries on large racks in the perfect temperature. This is what makes our stockfish so prized. The Italians pay premium, and this trade with Nigerians, Italians and others has been happening for centuries.”
But as I learn from Geir and my research, this skrei is facing a dilemma. In the past few years, temperatures have fluctuated, becoming unseasonably warm when winter temps should reign, and dropping to frigid numbers when the sun should be high. It rains when it should be dry, and it’s arid when it needs to be wet. This, unsurprisingly, effects the outdoor drying process of the cod fishery, putting the Lofoten’s largest and oldest fishery on edge. For more visit the Grundens gallery