Don't miss this museum housed in an old cannery as it's one of Stavanger's most appealing. Before oil, there were sardines, and Stavanger was once home to more than half of Norway's canning factories. By 1922 the city's canneries provided 50% of the town's employment. Guides are on hand to answer your questions or crank up some of the old machines.
You'll get the lowdown on canning brisling and fish balls: the exhibits take you through the whole 12-stage process from salting through to threading, smoking, decapitating and packing. On the first Sunday of every month (and Tuesday and Thursday from mid-June to mid-August), the fires are lit and you can sample smoked sardines straight from the ovens. An adjoining building houses a cafe and touchingly restored workers cottages furnished in 1920s (downstairs) and 1960s (upstairs) styles.
