Norwegian Fish – (about) to become a Scam! SIGN PETITION TODAY! Norsk Fiskesvindel – SKRIV UNDER I DAG!
There has been a rotten hustle going on with Norwegian meat for years. It has become a “tradition” pumping the meat full of salt, water, phosphate and other additives to increase the weight, change the color and prolong shelf-life. NOW this scam is about to become an excuse for doing the same with The Norwegian Gold – FISH…! Already some Norwegian fish factories are illegally injecting fish with water, salt and phosphate – and now they want it legalized. Not only water and phosphate is going to be injected into the fish, but also fish-guts…!!! For what? For increasing weight and change color, so you – the consumer – won’t know that the fish is actually old and grey – because the fish meat is still white and shiny…!
What a SCAM! My grandfather Rolv Bjugn was a honest, hard working fisherman and it took a lot to make him angry. But I guarantee you he would not have been happy if he had watched the news yesterday..!
Sign the petition today! Keep Norwegian fish pure and of high quality an value! Please, Click Here – Skriv under i dag – hold norsk fisk ren! Klikk her!
My Grandfather - Rolv Bjugn - on his fishing vessel "Havleik", he is standing on the foredeck while sailing for the cod fishery in Lofoten Islands.
The Unbelievable Story
The Unbelievable Story, so Unbelievable that you might not believe it… The film is not open for embedding, so in order to watch it, click on it, then click on the link “Watch on YouTube” or just plain and simply click here!
Panorama 2 – in between the snow showers (21st of October)
View from Ankenes towards Narvik - in between the snow showers
Snow, snow, snow – Today’s Panorama (21st of October)
Snowy Day Panorama
Rico’s funeral
A dramatic day. I burried my best friend Rico today he was a mix between Gordon Setter and Flat coated retriever. The best companion and friend anyone could ask for. He was burried a place he just loved to be – out by the cottage. I was lucky to have him for well over 14 years until he died in March this year (has been frozen ever since). Now he rests beneath a mountain cliff overlooking the fjord.
Rico's Final rest beneath the cliff on a bed of Juniper
After the funeral – I went on to fix some electrical installation – and we then returned to Narvik.
Crossing the mountain in a blizzard, we came across an accident that had occurred just moments ago. I found a safe spot to park and ran out to see to the driver (no passengers in the vehicle). While I was parking he had managed to climb out of the car and seemed ok. The new BMW he drove had taken it pretty hard though ripping of a wheel and smashing several windows – pretty banged up down in the ditch, but luckily the young driver got away from the ordeal one very expensive experience richer – but with no apparent physical injuries, and already well taken care of when I arrived at the scene.
So for me the day ended on a happy note – no injuries! I must admit although I always keep my cool composure in accidents – a very good skill from my medical army officer’s training, after all running around screaming doesn’t help anybody very much – the adrenalin rushes and first aid and medical procedures starts running through my mind and body. Having drilled procedures almost to the point of boredom is very useful when the real “red alert” hits you. Knowing what to do and in which order cuts valuable time wasted scratching you head – SO LEARN FIRST AID TODAY. You never know who, when and where – it will almost certainly come in handy one day!!!
I guess this accident was a combination of a rapidly dropping temperatur, snowfall, ice on the road and a very inexperienced, young driver. Well, all is well that ends well. A bit of paperwork left and I can already hear the bed calling.
First Snow of the Winter – Narvik
First snow of the winter fell during the night. It has settled on 2-400 meters for now (this video was taken at approximately 90 meters above sea-level).
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Redcurrant Dessert
Please, click here or on the picture below for a print-freindly PDF-document (A4):
Redcurrant Squash
Please click here or on the picture or link below to get a print-friendly PDF-document (A4):
Redcurrant Jelly
Ranveig’s Redcurrant Jelly, please click the image or link below to download a print-friendly PDF-document (A4):
Ranveigs Redcurrant Jelly
TIP: After screwing the lid on the jar, turn the jar up side down for a few minutes. The sugar will then flow into any small open spaces. When you then turn the jar back with the lid up, the sugar in these spaces will crystallize and seal the lid.
Fresh Moose meat directly from the Forrest
The king of the deer family, the Moose (also known as European Elk, Lat: Alces alces) wander in huge flock around here. Today we got some meat directly from the forrest from a hunter and good friend of ours. The meat is rich in taste. The moose is capable of eating a huge variety of plants. It loves forbes and shoots from especially birch trees. One of the delights it is especially interested in is the shoots from our approximately 150 years old redcurrant bush by our cottage. This seems to be an especially good treat for the moose. From time to time they wander down to the sea as well to get som sodium in their diet from seaweeds and other waterplants.
This varied diet gives a rich and spicy taste to the meat, which the population of Norway has treasured for as long as there has been Norwegians here. In fact the right smack in the middle of Narvik there is a huge (2 meters) stone carving approximately 3.000 years old depicting a moose. The entire area around Narvik is full of stone carvings depicting hunting and fishing scenes by our ancestors.
Well, the first load of moose is in the freezer and in a few days more is coming. Delicious!
Moose meat packed for freezing.
Fresh moose meat.
Stone carving of a moose in the middle of Narvik City, approximately 3.000 years old. Photo: Bjørn Helberg
Harvest – Redcurrant
Redcurrant (Norwegian: rips, Latin: Ribes rubrum) in the cottage garden. These trees are approximately 150 years old…!!!
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