A Spontaneous Aurora Adventure
The summer heat was unbearable, so I idly rummaged through old photos at home.
Suddenly! A refreshing image caught my eye.
It was a set of photos from a winter trip to Finland and Norway a while back. Luckily, my Schengen visa hadn't expired yet, so while it was still valid, I found a local tour operator in Finland called YI TOUR OY online and booked a small-group custom tour—a spontaneous journey.
The trip lasted five days in total: three days in Finland and two days in Norway.
The main purpose was to see the legendary mysterious light—the Northern Lights—and to taste the Arctic delicacy—King Crab.
Finland, with one-third of its area within the Arctic Circle, is a world-renowned destination for chasing the aurora. From the end of August to the end of March the following year, there is a chance to see the Northern Lights. As long as it's dark, there is a certain probability of spotting them. As for the Lapland region in Finland, it is sparsely populated, so there is little light pollution. There are over 200 days a year with opportunities to see the aurora. The region is also home to the world-famous Santa Claus and glass igloo hotels.
Through Yi Tour, I successfully booked a glass hotel and was very lucky to see the Northern Lights during my stay.
Kirkenes is the King Crab capital of Norway. Originally just a fishing village, this local delicacy has become the main export product with the development of tourism. Originally, these crustaceans came from Russia, with a maximum diameter of 2.5 meters and a maximum weight close to 15 kilograms. This time, we caught crabs weighing around 6-7 kilograms in Kirkenes.
First, we took a snowmobile to the catching spot (which varies depending on the weather; in early summer and late season, a RIB boat may be used). Then, a local guide instructed us on how to pull up the crab pots, showed us how to handle them safely without getting pinched, and also guided us on how to take photos that make the crabs look more three-dimensional. After that, we were taken to a restaurant, where the crabs were boiled for about ten minutes in water made from melted icebergs mixed with a certain proportion of seawater. During this time, we enjoyed coffee or tea provided by the hotel. When the crabs were served, a fresh, savory aroma mixed with the scent of the sea filled the air. The crab legs were cooked in traditional Northern Norwegian style, served with bread, butter, mayonnaise, and lemon. The legs were very meaty; an adult would feel full after eating just two or three legs.
