Cod

Here, between thousands of islands and the mainland, lies the kingdom of cod! In the cold, nutrient-rich waters along the Helgeland coast, cod has always been one of the most vital resources—for food, trade, and survival. Cod thrives in the fjords, straits, and deep channels along the continental shelf. It comes close to shore to feed, spawn, and grow. People have lived off these waters for thousands of years, and cod—especially dried cod—has been one of Norway’s most important exports since the Middle Ages. There are two main types: coastal cod, which stays close to shore, and skrei, a migratory cod that travels all the way from the Barents Sea to spawn here. An adult cod can grow over one meter long and weigh more than 20 kilos. Today, fishing is both a way of life and a major industry. Boats of all sizes set out from ports like Herøy, Dønna, Vega, and Sandnessjøen—some using handlines and longlines, others with nets and traps. Cod is prepared in many ways here: boiled, fried, dried, or even soaked in lye. Every part of the fish is used—roe, liver, head, even the eyes—and it’s often served with potatoes, flatbread, and butter. It’s a true taste of the coast—and the cod is likely swimming right beneath you right now.