Next overnight stay in Åndalsnes. Here we actually want to do the Romsdalseggen ridge walk the next day, where you first take the bus to the starting point and then walk 10.5 kilometres back to Åndalsnes, 900 metres up and 1,250 down. On the advice of our Airbnb host, however, we set off in the evening for a short hike along the Romsdalstrappa hiking trail, partly built by Sherpas from Nepal, to the Rampestreken viewing platform (4 kilometres, 500 metres in altitude). Norway’s long summer days are glorious!
The next morning at the latest it is unfortunately clear: The weather does not allow us a big hike on this day. Therefore we leave Romsdalseggen unvisited and drive on.
What we hardly have any photos of ourselves is stockfish. This is fish, usually cod, that is salted and then dried for a long time on wooden racks in the open air. We saw these wooden racks a lot, but at most with fish heads, because the main season for stockfish production is between February and May, when temperatures, wind, sun and rain are ideal.
This fish is then soaked in water for days before being prepared. Honestly, that doesn’t sound delicious, does it?