Herring has always been one of Norway's most important export products. Winter fishing for spring-spawning herring on the coasts of Møre and Nordland has long traditions and is one of the world's largest fisheries. In the book Havets sølv, kystens gull, Per Helge Pedersen and Åge Olsen tell the story of the fishermen who took part in the annual herring adventure, the development of gear and boats, and the demanding conditions at sea.

During the lecture, the audience will be served five different types of herring in small tasting dishes put together by Kim Rudi. In addition, five samples of Gøtt Øl from Nesbyen will be presented. Local producers help to enhance the experience both historically and culinary.

After the lecture, there will be an opportunity to see Rolf Nesch's works in Galleri Syningen.