Norway’s Fiords and Culture
Text and Photos by Yvette Cardozo
April, 2010 Vol. 14, No. 6
An ax in his hands, the guide stands takes a swing at what appears to be a log on the chopping block. Only, it’s not a log. It’s dried fish, the basis of Norway’s food chain.
Yeah, the stuff is hard as wood.
“A good assault weapon,” quips one local.
Slivers are handed around. Fish jerky. Not bad.
It’s not our first surprise.