EXCLUSIVE - KLIPPFISH MUSEUM BY SUNDBOAT
- Take the traditional Sundboat across Kristiansund
- Explore the history of klippfish at the unique
- Taste the delicious, fresh speciality of bacalao
When the method of making klippfish came to Kristiansund in 1690, the product was commercially unknown in Norway - klippfish is salt matured, dried cod. Your tour today takes you, by boat, to the Klippfish Museum to find out about this Norwegian speciality.
The method of air drying salted cod was probably developed by the Portuguese or Basque fishermen along the coast of Newfoundland in the early 1500's, possibly earlier. The method was brought to Norway by a Dutch merchant called Jappe Ippes. British and Scottish merchants settled in Kristiansund in the 1730's and began exporting salt cod. Kristiansund officially became a city in 1742, and for the next 200 years the klippfish trade was of great importance. The reasons why these foreign merchants came here were mainly because of the very rich fishing grounds and because of the climate, which is ideal for drying klippfish!
The museum tells the story of the salt cod trade in Norway from the 1740's to the post World War II period. As the museum continues to dry salt cod in the traditional manner, production is unbroken from 1749 to the present day. Modern standards of hygiene have brought about radical changes in the industry and the museum will soon be the only place where salt cod production can be experienced in its traditional surroundings.
Your tour transportation will be by Sundboat or Sundbåten - a trademark of the town since 1876 and the Kristiansunders are very proud of its long tradition on their harbour. After the short journey you will spend approximately an hour at the Klippfish Museum. A guided tour will be followed by a tasting. You then return across the harbour to your awaiting ship.
DESCRIPTION CORRECT FOR 2014 NORWAY CRUISES