On our final day on board, we only got  off the boat for a short walk into a town. On the boat we got a lecture on how they salted cod. The process sure makes that card very hard but it is supposed to reconstitute by soaking in water for a few days. They use the heads to make fish stock. They also gave us a demonstration on fish filleting. During which, we got to taste some wonderful salmon salsa and some raw salmon. The food pictured was an appetizer of salmon pastrami cured with Polar salt and served with pickled cucumber and fennel, and cream and trout roe. The last pictures are as we pull into Bergen.