fiskeboller. The Fish Wharf professes that these are the best fish cakes on the southern coast. The trio of fish and flour patties, which oddly resemble English muffins in this photo, tasted elegant, a little sweet, dense but fluffy. They were served pub-style, with potato salad, a packaged tab of butter and some slices of white bread. The thing about dock-sides is that they have a salty quality about them. There's something that makes you want to use your hands, have something a little greasy or a little messy. Something completely simple.
Stavanger. This man, sorting through his freshly steamed catch. The scampi (long clawed mini lobsters with a body about the length of a cigar) were separated out and placed in a blue, plastic bag. The rest were available to be scooped up and weighed and given to waiting customers.
earlier, Stavanger's history is one of 'depression and wealth, boom and bust' all tied to the sea. So, its dockside life has that extra edge of energy that comes from a sense of desperation. I've always loved the term 'watering hole,' because there's a suggestion that there's something life giving, thirst quenching and habitual about visits and returns. Sometimes, it just fits a place so well... and dockside pubs are often that place. Under the canvas awnings outfitted with heat lamps, men find the drop to drink they craved so much when they were out there with water, water everywhere.