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It was long thought that the Arctic was unsuitable for man, let alone for food production. But while early historians portrayed the High North as a barren land, Norwegians proved then wrong.
Day 5's dinner consisted of Creamed Carrot Soup with crispy cured ham, Baked Arctic Char from Sigerfjord served with pickled vegetable, baked beetroots and Gulløye potatoes from Troms, and Cloudberries from North Norway served with sour cream. We were sailing just north of Tromsø when we sat down for our dinner in the main dining room.
While we were sleeping, MS Vesterålen docked at Sortland and picked up fresh Arctic Char from Sigerfjord. The watersytems of Vesterålen , with deep cold waters and rivers, are perfect for these diadromous fish, which migrate between fresh and salt water.
Norway Shutterfly page
Norway's Coastal Kitchen
Click on the image to the right for more Blog posts about this trip.
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