FISHING BOAT TRIPS
in Flakstad & Moskenes, Lofoten Islands
Fisherman for a Day?
INFORMATION AND BOOKING
"Fisherman for a Day"
1 June - 15 September daily at 11.00 ( min. 5 fullt betalende). All year round on request.
Feel the wooden deck beneath your feet on board an authentic fishing vessel on the Vestfjord. The fishermen of Lofoten take you to where the fish are, and provide you with an insight into their every day life. We fish with hand lines. Haul cod, haddock and coley, wolf fish and tusk over the gunwale. If the weather is fine, and luck is on our side, we might see eagles, cormorants, seals, and maybe even whales. The trips take place in exciting waters with tidal currents and open sea. From the boat, you can seE abandoned settlements and fishing villages. The “Carina”, is a 34 foot fishing (long-lines and hand-lines) and touring boat stationed in Reine. The vessel is equipped with the most modern equipment and instruments available to boats of this size. Remember to wear sensible clothing. Even when ashore it may be cold and windy at sea. Wear good rain and windproof clothing and footwear. There is a heated cabin and a toilet on board. Bring food and drink. Passengers travel at their own risk, but all vessels have complete passenger insurance coverage and have all the required safety equipment. The fishermen of Moskenes wish you welcome aboard – to take part in the every day life of the Fishermen of Lofoten.
Duration: approx. 4 hours.
Departures from Reine.
Seasickness can be both avoided and cured. If you are seasick, or are uncertain about it, you should buy seasickness tablets or a seasickness plaster from the chemist's. Some say a teaspoonful of ginger helps. Chewing crispbread or biscuits can help against queasiness. Stay in the right place on board: midships, near the water line or just aft of midships. There is least movement here. Take plenty of clothing with you so that you can stay on deck. Fresh air helps. Being sick once, eases the queasiness.
PREPARING FISH AND LIVER IN THE LOFOTEN WAY
Freshly simmered fish (cod,coley,etc.)
Gut the fish and rinse its belly. Add 2-3 dessert spoons of salt and one dessert spoon of vinegar for every liter of water. Cut the fish into slices just under one inch thick, and put them into the boiling water. Bring to the boil again. Remove from the heat and allow the fish to simmer for about 10 minutes.
Preparing the liver: Peel off the skin and nip the liver into small pieces whilst pulling it off the sinewy threads. Add pepper to taste and chopped onion. Bring the liver to the boil in the water from the fish. Stop the boiling by adding cold water, repeat this three times. Let it simmer for 10 minutes. Garnish with raw onion.
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Copyright: DataDesign, Robert Walker, 1997