Hurtigruten Norway Family Day 2

Saturday 8 November - Sea Day

Today was a Sea Day but the Hurtigruten team still put on things for us to keep us entertained. The group started the day with a bridge visit to learn about the systems and functions of the ship. One interesting fact we learnt was that the staff up in the bridge are all Pilot certified, so they don’t required pilots to come onboard when arriving at ports, this is something that is exclusive to Hurtigruten cruises.

Onboard I went to a lecture about the Viking history presented by one of the ships historian crew members. Straight after that there was a presentation outside with a tasting of dry aged salmon and halibut they prepare onboard that have been dry aged for 2-3 months.

Finishing off the day we tried the first of the three restaurants onboard named Arran. This is the restaurant that serves the dry aged meat and we had a three-course meal. To start, we had toast with reindeer marrow dip and herbs, and pickled herring on rye with cured egg yold and pickled onion. The mains were dry aged salmon and beef tomahawk. With side dishes of potato cream, fried Norwegian greens, sauteed mushrooms. This came with two sauces: a classic béarnaise and a green pepper whiskey sauce. For dessert, I had Norwegian fried doughnuts with chocolate sauce and homemade Norwegian jam. I have to say every part of this meal was incredible.