A scenic and warm sunset captured in the night of 30 June at 2 a.m.
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New on 500px : Nyksund harbour by pietroconsigliere by pietroconsigliere
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Tag Archives: norvege
New on 500px : Trollywood by stianklo by stianklo
If you want the chance to explore the Arctic and Lofoten Islands in Northern Norway in particular, please check out www.lofotentours.com for phototours/workshops + additional information, itineraries and more pictures. Tourguides are Arild Heitmann and yours truly. Book your spot today at Lofoten Tours Website and be sure to follow us at Facebook – Personal Facebook – Google+ – Twitter – Instagram
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New on 500px : Midnight at Hamnøya, Lofoten, Norway by EuropeTrotter by EuropeTrotter
Day breaks…Soon the sun rises and the view around me emerges. Great experience !
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New on 500px : Midnight Sun at Reine, Lofoten, Norway by EuropeTrotter by EuropeTrotter
My first experience with the midnight sun !
The midnight sun is visible at Lofoten between the end of May and the middle of July.
During the Norwegian summer season, the sun never sets north of the Arctic Circle and for a couple of months the sun is visible 24 hours a day.
The phenomenon is caused by the tilt in the Earth´s axis – an imaginary line through the planet between the north and south poles around which it rotates. As the Earth orbits the Sun, the tilt makes the North Pole face towards the Sun in summer (keeping it in sunlight even as the Earth spins) and away from it in winter (keeping it dark). Hence the continuous sunlight during the summer.
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New on 500px : Stockfish, Lofoten Islands, Norway by EuropeTrotter by EuropeTrotter
Stockfish ?
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called “hjell”. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years. The fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along the spine leaving the tail connected. The fish is hung on the hjell from February to May. Stable cool weather protects the fish from insects and prevents an uncontrolled bacterial growth. A temperature just above zero degrees Celsius, with little rain, is ideal. Too much frost will spoil the fish, as ice destroys the fibers in the fish. The climate in northern Norway is excellent for stockfish production. Due to the stable conditions, the stockfish produced in Lofoten is regarded as the best. The traditional cod harvest in Lofoten also takes place during the best drying time.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called “hjell”. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years. The fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along the spine leaving the tail connected. The fish is hung on the hjell from February to May. Stable cool weather protects the fish from insects and prevents an uncontrolled bacterial growth. A temperature just above zero degrees Celsius, with little rain, is ideal. Too much frost will spoil the fish, as ice destroys the fibers in the fish. The climate in northern Norway is excellent for stockfish production. Due to the stable conditions, the stockfish produced in Lofoten is regarded as the best. The traditional cod harvest in Lofoten also takes place during the best drying time.
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