The Cod Sommelier
FILM IN DEVELOPMENT
On the island of Røst everyone makes a living by producing stockfish from cod, historically the most profitable and oldest export industry in Norway. The key to success on the world market lies with a handful of experts – known as vrakers – who sort and carefully grade fermented Arctic cod. It takes 7 years to become a vraker, and fewer than 20 of these stockfish sommeliers handle all of Norway’s 5600 tonnes of dried stockfish each year.
Fragrance of Fish: The Cod Sommelier is a character-driven documentary about the peculiar vocation of grading dried cod, some non-conforming apprentices, the largest cod fishery in the world, and the appetite for an ancient food in a modern world. We follow the personal journey of Norway's oldest and most experienced vraker – as he grapples with aging, identity and purpose – against the backdrop of Lofoten and a rapidly changing world. This Norway-Canada co-production is currently in development.