Hart & Soul

09 May 2011 16,039 views
 
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photoblog image Hung Out to Dry

Hung Out to Dry

 

Stockfish (in this case, cod) is being preserved for market.

 

Henningsvaer, Norway

Lofoten Islands

 


Hung Out to Dry

 

Stockfish (in this case, cod) is being preserved for market.

 

Henningsvaer, Norway

Lofoten Islands

 


comments (59)

  • Marcie
  • United States
  • 9 May 2011, 00:20
So..this is how they do it? The good ol'fashioned way?? What a fabulous image!!!
Ginnie Hart: Yes, Marcie, the good ol' fashioned way. smile It's worked for them for centureis, so I don't guess they're ready to recreate the wheel. Seeing this was worth our entire Norway trip! Thanks.
  • vintage
  • Australia
  • 9 May 2011, 00:25
Excellent photo Ginnie
Ginnie Hart: Thank you kindly, Vintage.
  • Ray
  • Manila, Philippines
  • 9 May 2011, 01:34
It will take a while to dry the fish in this climate, Ginnie.
Ginnie Hart: Actually, Ray, that climate is perfect for drying, as long as the temps are above zero and with little rain. It's certainly less mositure than they were once used to. grin Thanks.
  • remla
  • France
  • 9 May 2011, 04:58
les couleurs sont magnifiques !
Ginnie Hart: Thank you, Rem. Merci.
  • alex
  • United States
  • 9 May 2011, 05:19
See Ray's comment above...how do they dry when it's all foggy and wet? Nice capture of a classic method, Ginnie.
Ginnie Hart: As long as the temps are above zero, Alex, and not a lot of rain, these fish take only 3 months to dry outside before they're taken inside to dry another 2-3 months in a dry, airy environment. It's the salty sea wind that speeds the drying process while hanging outside. Most interesting, isn't it! Thanks, Alex.
  • SAVO
  • United Kingdom
  • 9 May 2011, 06:23
Interesting. In Nigeria, they have something called stock fish, but its quite tropical climates so it's not a problem. I guess the answer to Alexs' question may be that it may be salted, which could make it dry faster?
Fabulous image
Ginnie Hart: It's naturally salted by the sea water, SAVO, and the salty sea wind. As I told Alex, as long as the temps are above zero, and not a lot of rain, these fish take only 3 months to dry outside before they're taken inside to dry another 2-3 months in a dry, airy environment. And to think they've been doing it this way for hundreds of years! Thanks.
  • Astrid
  • Netherlands
  • 9 May 2011, 06:39
This was worth the whole Lofoten excursion, we got our education here about the Stockfish.
Amazing that even the newly hung did not have a smell at all (to me).
Of course the fish are cleaned out before they are hung by pairs.
We had a memorable day.
Beautiful image to show where Norway is famous for.
Savo is refering to Nigeria, the dried fish-heads are shipped to Nigeria, the heads are used to make a very nutricious fish-soup.
Ginnie Hart: Definitely worth the excursion, MLMA! I will never forget it. I'm so glad we skipped out on the video and artists' gallery and went instead to see the stockfish. We got the better end of the excursion, I'm sure of it. Bedankt.
  • Chris
  • England
  • 9 May 2011, 06:47
Good heavens Ginnie: I never thought it really would be like this!
Ginnie Hart: I know, Chris. We were like little kids with excitement. What an experience for us. Thanks.
interesting photo document... nice light
Ginnie Hart: Thank you, Fabrizio. Grazie.
Me gusta la perspectiva que has empleado para mostranos este espectacular proceso de secado.

Saludos
Ginnie Hart: Gracias, Bernardo. It was totalloy educational!
Wow!! Very authentic. If only the ugly bridge was out and a nice little wooden one in it would be perfect
Ginnie Hart: Knowing you, Marion, you would have found an apt wooden bridge and caloned it in. smile Actually, I loved this particular bridge and purposely used this image because of it. On the other side, once we crossed over, were the fish heads...and on this very bridge, you'll see what I show on Wednesday. smile Talk about the juxtaposition of the old ways midst the modernity of life! Bedankt.
  • Fokkio
  • The Netherlands
  • 9 May 2011, 07:35
Great shot! I'd like to taste one smile
I like the nice brown tones in this photo.
Have a nice day!
Ginnie Hart: Come to think of it, Fokkio, I'd like to taste one, too. I wish we had had the opportunity while there. Hartstikke bedankt.
  • Frida
  • Sweden
  • 9 May 2011, 07:46
Wow that's something I have never seen before smile
Ginnie Hart: So, this isn't Scandinavian as much as it is Norwegian, Frida? THAT surprises me.
  • Brian
  • Australia
  • 9 May 2011, 07:53
I must ask, was there a smell?
Ginnie Hart: The tour guide had told us it would smell but it didn't! We were pleasantly surprised, especially since since we hung around for at least half an hour taking pictures. Thanks for asking, Brian.
and I bet it tastes good too Ginnie. Well spotted
Ginnie Hart: Now in retrospect is when I wish we had had a chance to try it, Bill. I bet it's not the same thing as smoked fish, however, which I love. Thanks.
i thought 'what the heck is that???' and stared at it before reading what you wrote about it, trying to guess hehe, very interesting image smile
Ginnie Hart: It really is something we're not used to, Elaine, isn't it! We really got our education that day. Thanks.
Very often salt is used to preserve fish Ginnie
Ginnie Hart: Yes, indeed, Stanley. In this case, the fish is already 'salty' because of the sea water. The sea wind helps to finish the drying process.
  • Kala
  • United States
  • 9 May 2011, 09:32
This looks like a painting! Gorgeous.
Ginnie Hart: Thank you, Kala. Thank you.
  • noel
  • France
  • 9 May 2011, 09:45
Well done Ginnie for this interesting picture with this bridge over the stockfish and foggy mountain with a bit of snow
Ginnie Hart: Thank you, Noel. I'll never forget it. smile
Again, I think of Newfoundland. I think I've said that with each of these shots from Norway.
Ginnie Hart: Yes, you have, Mary, and it's making me think they must be sisters. smile
Love the composition on this with that nice bridge leading to the mountain. I also love cod, undried and beautifully displayed at the market. smile

Nice shot!
Ginnie Hart: Thank you kindly, Jimi. I like cod fish, too, but have never had it dried like this. I'm sure sure it would taste totally different! smile
  • Aussie
  • Australia
  • 9 May 2011, 10:28
I can believe they dry very quickly. I used a ton of lotions and creams
Ginnie Hart: HA! Especially on a windy day close to the sea. smile Thanks, Aussie.
YESSSSS! I remeber this... I love that dry fish, nice and salty, too bad we don't have it here anymore, we used to... when I was a kid
Ginnie Hart: Oh wow, Chantal. I had no idea. I'll have to ask Astrid if she remembers it! Bedankt.
Great image,can't say I fancy dried fish, but that's the fear of the unknown.
Had salted Cod in Madiera it was not to my taste .
Ginnie Hart: Thanks, Martin. I've never tried dried cod like this but have a feeling I might not fancy it either. If it tasted like smoked fish, that would be a different story!
  • Louis
  • South Africa
  • 9 May 2011, 12:43
Old world, new world. The bridge and fish drying. The drying of fish a regular scene along our west coast http://www.flickr.com/photos/kittikat/2179727723/ The dried fish is called "bokkoms" and is very salty.
Ginnie Hart: I declatre, Louis. I learn something new every day. I also learned that this is not a Scandinavian thing but a Norwegian thing. Interesting.
Great shot, love the contrast between tradition and more modern structures.
Ginnie Hart: Thank you, John. Such juxtapositions always intrigue me!
Un beau contraste entre tradition et modernité, entre lignes désordonnées et lignes courbes.
Etonnant ce stockage de poissons.
Ginnie Hart: Merci, Olivier. It makes you realize that every country has their own way of doing things!
  • tede
  • France
  • 9 May 2011, 13:10
I had never seen it, it's really amazing. Superb image. Ginnie nice day.
Ginnie Hart: It was new for us, too, Tede. Totally worth the excusion. Merci.
  • didier
  • Germany
  • 9 May 2011, 13:19
sechoir à poissons ???
superbe lumière et ambiance extraordinaire !!
Ginnie Hart: A fish drying rack, indeed, Didier. We learn something new every day, don't we! smile
This is so interesting, Ginnie. I'm wondering how they protect the fish from being pecked by birds and the like.
Ginnie Hart: The birds don't peck at the fish, Beverly, because the skin dries hard almost immediately. I wonder if the saltiness is also unpalatable? Most interesting, isn't it!
Did it smell as bad as I',m thinking it did? Now that I've noticed all the snow, it probably wasn't that bad lol. Norway is full of so many unique things. Thanks for sharing them.
Ginnie Hart: Thank you and you're welcome, Ryan. The tour guide told us they wouild smell but they really didn't, as far as we were concerned. We were quite surprised.
  • Scarlet
  • Netherlands
  • 9 May 2011, 14:26
What a great find Ginnie, did you managed to take a nibble here and there smile?
Ginnie Hart: Bedankt, Scarlet. Actually, our one regret is that we never had the opportunity to taste the dried cod...different, I'm sure from smoked fish. Maybe one day we'll have the chance!
  • Arash
  • Dubai
  • 9 May 2011, 15:04
Love the atmosphere here, fogs, fishes, river...nice job Ginnie!
Ginnie Hart: Thank you, Arash. We'll never forget it.
  • A.Barlow
  • United States
  • 9 May 2011, 16:06
Great shot. Shows a lifestyle. I enjoy it.
Ginnie Hart: Thank you kindly, Aaron, for stopping by and commenting. It is definitely a way of life there most of us aren't used to!
  • rags
  • United States
  • 9 May 2011, 16:16
I really like your composition.
Ginnie Hart: Thank you, kind sir!
Turns up in Portugal as their national dish - bacalhau - one used to see them outside fishmongers and grocery stores, hanging in rows - now such a sight is a great rarity.
Ginnie Hart: Wow, Tom. I'm really getting my education today. Thank you. smile
  • Mroy
  • United States
  • 9 May 2011, 17:09
now that is nice sight. i have seen this once in the philippines but they hang out mackerel after smoking I think.

that's an interesting bridge in teh background.
Ginnie Hart: It all was new to me, Maria, and well worth the excursion. Smoked fish, I assume, is very different from dried fish. I'd love to taste the difference. Thanks.
  • CherryPie
  • Great Britain (UK)
  • 9 May 2011, 21:02
Really interesting I haven't seen it done quite like that before.
Ginnie Hart: It sure was worth the entire trip, Cherie. Thanks.
Striking scenery... now I am hungry for fish. smile
Ginnie Hart: HA! Me, too, Larry, but not dried. smile Fish jerky?? Thanks.
  • Les Auld
  • A wet Oban in Scotland
  • 9 May 2011, 21:52
It is good to see old traditional ways still in use Ginnie, a fine image.
Ginnie Hart: Thanks, Les. I guess some things just stand the test of time! Why recreate the wheel!
  • Puna
  • Germany
  • 9 May 2011, 22:27
Wow! I love it! They look like giant anchovies. What a sight!
Ginnie Hart: Awww. Thank you, Puna. My mom would like that thought. smile
This is a form of preservation common here too and you can smell it quite a way off due to the heat, I guess. I presume the temp there prevents that! A beautiful image with lovely tones, detail and depth Ginnie!
Ginnie Hart: It's been fun to find out the other places in the world, Pavan, where this process is still in vogue. It was indeed very cold that day so we did not have any issues with smell. Lucky for us! Thank you kindly.
The bridge looks more interesting to me.
Very Chinese, or Oriental in style. wink

Seagulls in Norway are actually very "obedient"! Ha...
Ginnie Hart: I loved that bridge, LC, especially after walking it back-n-forth. It gave us a high vista of the town. Thanks. smile
That is a superb shot.
Ginnie Hart: Thank you, kind sir.
Oh, Cod-fish, love it! And another wonderful and informative shot, Ginnie. Love the hues and tones too.
Ginnie Hart: Thank you, dear lady. I love cod, too, but the baked/grilled variety. smile
beautiful angel...very natural....like this...//
Ginnie Hart: As old as many cultures around the world, Bram! Thanks.
  • rian
  • United States
  • 10 May 2011, 02:45
woah, the stench must be overwhelming.. nice catch.. smile
Ginnie Hart: Actually, we thought it was going to be, Rian, but it wasn't at all. Maybe it was still too cold! We were lucky, I think. Thanks.
  • Rob
  • United States
  • 10 May 2011, 05:09
Fantastic image, love the processing of the photo and the fish.
Ginnie Hart: Thanks a million, Rob.
What a wonderful composition Ginnie with three successive shots! Not forgetting of course the fog! The major structure of this country! Like the burning of herbs and traces of snow still!
Ginnie Hart: Merci, dear Mathilde. The whole place took my breath away...like your dogsleds but different. smile
Excellent image Ginnie. I saw scenes like this when I lived in Iceland many years ago. I love the low hanging clouds.
Ginnie Hart: Wow, Doug. That would be another world altogether! Thanks.
  • sherri
  • Little Rock, Arkansas, United States of America
  • 10 May 2011, 14:38
well, there's something I'd never seen before. (silly me, at first look, i thought it was in america and it was people living along the water's edge)
Ginnie Hart: HA! It was new for me, too, Sherri, and so educational. Will wonders never cease!
Great find, i never saw these getting dry before. Did you eat this bacalao?
A fine bridge too!
Ginnie Hart: This was new for us, too, Wim, and NO, we had no chance to eat it. I'm not sure I'd be brave enough. smile Thanks.
  • sil
  • Italy
  • 11 May 2011, 13:57
Lots of them! Beatiful shot!
Ginnie Hart: Enough to sink a ship, Sil. grin Grazie.
I like the matching pattern of the bridge and the fish Ginnie.
Ginnie Hart: Thank you, Brian. I hadn't thought of that...only that I liked them both. smile
  • george
  • Ireland
  • 17 May 2011, 18:22
An iconic shot Ginnie - whenever I think of the north Norwegian coast I always think of the frames of drying cod.
Ginnie Hart: Thank you, George. I will always have this image in my mind's eye going forward!
I love the way the hanging fish mirror the railings on the bridge Ginnie
Ginnie Hart: I know, Pamela. Me, too. Thank you.
  • Mark
  • Germany
  • 23 May 2011, 15:01
did the let you taste it? that is certainly an 'experience'
Ginnie Hart: We weren't in a situation where we had the opportunity to taste it, Mark, but maybe one day? I'd try it but am not too sure I'd like it?? HA! Thanks.
love this one Ginnie!
Ginnie Hart: Thank you, Heather. It's one of my favorites of the trip! smile
I can not get to see such weather on your photos!
Ginnie Hart: As I've already mentioned, Sylvie, we were there for only a couple hours on a rainy evening. But I really liked the mood it set for us. Thank you!

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