Norwegian fishing history dates back to the Stone Age. The rich ecosystem in the sea and along the coast was obvious even to the earliest settlers. Ever since, people here have relied on the sea for food and a livelihood. Fishing was always as important as it was dangerous, and for thousands of years, we have trusted our fishermen to quite literally put their lives on the line.
Along the length of the Norwegian coast, separated by vast distances and facing very different conditions, various towns specialised in different species and techniques. Inland log-distance trade took off around the 11th century, and soon after, we were exporting large quantities of fish abroad.
Stockfish (dried cod) was especially suitable for export, thanks to its magnificent quality and long durability. The Vikings introduced it to Britain and mainland Europe. By the 13th century, the city of Bergen on the west coast had become a major trading hub - a focal point, largely exporting dried cod and other whitefish caught in the north. Later, Ålesund and Kristiansund too became important hubs, trading clipfish (dried and salted whitefish).
In more recent times, motorisation and modernisation brought about big changes - greatly reducing the risks, for one. While traditional exports like stockfish and clipfish are still important in many markets to this day, you can now get all kinds of fresh Norwegian seafood - salmon, cod, trout, mackerel, king crab and many dozens of other species - in restaurants and supermarkets all over the world.
Our ancestors relied on simple catching techniques, using primitive fishing tools such as homemade nets and hooks. Over time, we have refined and improved our tools and catching methods. Our knowledge of the ocean and its lifeforms is what allows us to be innovative in aquaculture and fishing industries today.