Under the waters surrounding the lovely, green and haunting Lofoten archipelago is a treasure that has attracted anglers from the most diverse corners of the world ... This "object of desire", "skrei" in the local language whose translation would mean "nomadic", and is more or less as delicious as the "winter cod" whose capture takes place only between January and April. Throughout the centuries, cod conservation techniques have evolved and modernized in order to "extend the life" of this delight so you can get it in the best conditions. In the Lofoten Islands, in the 21st century it is still used . They are "cathedrals" are but pyramidal structures constructed in horizontal wood slats which are hung, tied in pairs by the tail, fresh cod so the cold air and sun cure it for the winter. The pure air of Lofoten makes a product that has a deserved reputation and prestige internationally and if you tell it to the Italians who know this field as "stockfish" and consume it with relish. In the small village of Svolvaer you can see how the roofs of the huts of fishermen that run on both sides of the old wharf are used for drying cod. Delicious cured cod in the unique microclimate of the Lofoten!