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 has always been as important as it is dangerous, and for thousands of years, we have known 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 specialized in different species and techniques. Inland long-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 excellent quality and long shelf life. The Vikings introduced it to Britain and mainland Europe. By the 13th century, the city of Bergen on the west coast of Norway 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, motorization and modernization 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, steelhead trout, mackerel, red 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 the fishing industries today.