Leaving from Vågen by lawlessstar
A brief, windy walk from our apartment towards the dock at 0800hrs is enough to awaken anyone's senses to its fullest! It wasn't the loveliest summer morning in Stavanger but it was definitely a much anticipating boat trip we've been waiting for. This morning, together with all the lovely people in this mini tour, we will be visiting fish farms Ryfisk Processing Plant, courtesy of Marine Harvest, Mr Trond Valderhaug on board with us.
Fister Smolt Facility by lawlessstar
Fister Smolt Facility. I would have expected an industrial environment but it is situated in such a lovely surrounding! A small number of summer campers along the cove and backed by a small hill of green field! That very same slope which I would encounter my first Fjord Horse. Amazing!
We spent quite a bit of time here and learnt quite a lot about the crucial stages in salmon's growth cycle. The idea, interest and break-through were marked in an historical dateline way, way back than you and I would have expected. I was totally amazed and impressed - online reference.
Next stop, Centre of Aquaculture Competence, an impressive (large scale) fishfarm research facility. You can read more about this facility's main ongoing projects and details online - here.
White Halibut Farm by lawlessstar
We made an extra (brief) stop at Sterling White Halibut Farm before lunch. This is the first time I saw a live halibut! In this case, a farm of live halibuts! Through the observation (underwater camera) telly, I can see their specially built condominium, where these fishes dwell (and what's not *wink*). It was an interesting and fascinating experience. And if you think you know enough about halibut, read this - here.
On our way to SPA Hotell Velvære, our kind coxswain made a little detour for a scenic close-up of a waterfall along the fjord. Sweet!
Aahh, lunch! I was pretty famished by then as I've missed breakfast that morning. Cold weather and all these excitements had definitely doubled my metabolism rate at that point. I burnt a whole lot more in the cold! Lunch was simple and good. We had halibut (huge portion!), smoked salmon and strawberries. We were in quite a rush for this lunch, pressing time for our next stop at Marine Harvest's processing plant before going back. Mr Trond V. needs to catch a flight out that same day!
We had a 3 course set menu created by Chef Anders Stokkebø.
- Amuse Bouche - Garlic Gratinated Langoustine.
- Smoked Salmon with Celeriac Puree.
- Pan-Roasted White Halibut with Vegetables.
- Strawberry, Rhuhbarb and Vanilla Cream.
Last stop, Ryfisk Processing Plant.
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