Little-known European islands where the sun doesn’t set for six weeks a year… and even inspired a Disney film

THE Sun's Julia Atherley visited the Norwegian Arctic Circle back in 2023, here's what she thought...

For thousands of years, Norwegian fishermen would stop in Bodø on journeys to the Lofoten Islands, known for their fisheries which provided cod to most of Europe.

Now the town, a former NATO air station, has a bustling collection of high-end restaurants, bars and hotels, including the Radisson Blu, which was our base for the next few days.

The fjord here, which is lit up at all hours of the day during the summer months, is captivating and at the centre of all aspects of life in Bodø.

The best way to see it — when you’re not jumping in it — is by boat which can take you to the Saltstraumen strait.

It has one of the strongest tidal currents in the world and every six hours up to 400million cubic metres of sea water forces its way through a 150-metres-wide strait in the fjord, creating a natural spectacle that’s unlike anything I’ve ever seen.

The current can gain speeds of up to 20 knots, or 23mph, which can create whirlpools up to ten metres in diameter.

Our RIB boat takes us right on to the currents, where our guide, Esten, cuts the engine off so we can feel the full force of the water.

As we sail through the Salten fjord, Esten spots a sea eagle swooping down in the distance.

This is Northern Europe’s largest bird of prey and its wingspan can reach up to 2.4 metres.

He throws fish into the water near our boat and one of the huge birds swoops down to scoop them up just metres from where we are.

It turns out it’s not just the birds that love the fish and this water, though.

Everyone I spoke to in Bodø has an affinity with the water of the fjord.

The local speciality meal is stockfish, made with cod and using a method which dates back to the times of the Vikings.

From February to May, the fish are hung by the sea using huge wooden stocks and exposed to the elements above the Arctic Circle.

With temperatures around freezing and just the right balance of wind, sun and rain, the climate is ideal for drying the fish, which results in a delicious flavour.

We sampled it at Bryggerikaia restaurant, on the harbour.

Almost everything I eat in Bodø is local, unsurprisingly.

Why would they travel elsewhere for fresh ingredients when there is a huge fjord full of delicious fish on their doorstep?

And the berries grown here are excellent too, with a super-sweet flavour thanks to the long hours of sunshine they get.