News
Wreck & Decompression Diving In Norway
Our Technical Diving Editor, Olivier van Overbeek, writes about his recent trip to Norway to work with RAID Norway…
With 2 black ex MOD black 100L deployment bags filled with anything a traveling technical diver could possibly want, I make my way to the airport. Where am I going? I’m heading to Stavanger, Norway’s third biggest city also known as their oil capital due to the high degree of oil companies based there. When you think about diving Norway you think Baltic, going deep North, deep and cold, big wrecks, you think Narvic, not really Stavanger….but there is plenty to see!
I’m traveling to support RAID Norway and spend some time with the local RAID members ensuring they get the progression wanted and required. As my travels are rarely boring, this one would prove to be no exception. The flight is a two part journey with a stop in Oslo, well Oslo is a fairly big airport, and I had to run to make the connecting flight…….clearly my bags weren’t so fortunate and didn’t arrive till the next morning, connection times of sub an hour are not quite realistic.
My hotel, quite novel, is in a hospital; apparently this is normal and allows for patients who wish to stay close or for observation to stay near the hospital without taking up beds. The lobby was a gift shop slash restaurant, and the bed wasn’t made, you have to do this yourself you see! But the rates, so I’m told are friendly. I was soon to find out that the definition of friendly rates in Norway is what we would consider rather expensive.
Stavanger has two dive shops, and plenty of dive clubs. The club atmosphere is very strong here and most clubs seem to have a boat; the landscape lends itself for boating very well as there is water pretty much everywhere you look. We used both shops during this trip. The first was more recreationally oriented, and quickly ran out of gas pretty quickly; the second specialises in technical diving and had an extensive gas bank and blending setup, which very much suited our needs. The offer on high-end technical equipment is very limited, and I was told you only get this in Oslo. The local divers found it hard to get the right equipment in their hands. Dive gear, like most other things in Norway, is horrendously expensive, but not quite as expensive as buying a round of beer; I had to learn that the hard way!
Now the first thing you’ll notice is the landscape: it’s stunning, the height differences are acute, topside as well us under the water.
We started training in what at first looked like a lake, but was actually an inlet from the sea. The site was based around a local area communal clubhouse and we had a sandy entrance and thus a nice confined site that would slope down to about 20m which very much suited some of the initial progression. On the other side of the building a rocky entrance, which the UK HSE would have a field day with, would lead to a short swim and a fairly rapid drop to about 30 odd meters.
After our initial training was done we migrated to a different site, mostly because the entrance wasn’t safe enough and we didn’t want any twisted ankles or worse mid-course.
We head out of the main town and into the countryside, a place called Dale, an abandoned psych hospital, that according to locals knows some rather gruesome and experimental past. The waterside is breathtaking. We look out over the fjord and on the other side see the main city; it can be noted that some of the industrial buildings are being taken down and replaced with apartments. One of the students tells me that they build the legs for a famous oil platform here. Apparently they lay at the bottom. I ask him how deep it is, he’s not sure… deep; everyone laughs. I have my doubts that we are going to hit the desired depth as I can see the other side. How deep can it be? As the team is getting ready for the first dive some banter is had in Norwegian; divers are divers and there is always time for banter it seems.
We descend down a pipe we’ve spotted in the dirt, and our target is 40m of depth. I’ve planned some problems and failures on the way up. The viz initially is nothing spectacular, but after we pass 35m it becomes crystal clear, super cold and dark. At 40m there is a ledge, and as we peer over the ledge all we see is black, pitch black. I shine my torch down it, but just see nothing. I remember thinking, this must be deep. I consult some maps later that day and discover that the fjord is 260m deep!
As our course is shaping up nicely and the students are getting to grips with team ascents, gas sharing, shutdowns and everything in between, they are starting to work together, and start realizing life underwater is easier with someone hovering in front of you. This means we finally can start hitting some of the wrecks!
The local RAID instructor who’s assisted me in planning this trip tells me there is a wreck directly opposite to where we’ve been doing the confined training the first two days, but we can’t swim there as it’s too far, and we have to pass a fairly active shipping lane. As we don’t have scooters we decide to hire a boat and drop directly on it. We hit the wreck pretty much dead on, and a few of the team members get a go at leading the dive and ascent. The wreck appears to be an old ferry, and is in remarkably good condition. On the second dive we explore the surroundings a bit more and find plenty of other random wreckage and rust to explore.
A post dive discussion takes place about what other wrecks could be down there, do we want to dive the same site, or do we want to drive a bit further to hit something more guaranteed. The guys talk to the owner of the tech dive shop, and he hints towards a second wreck being there; we decide to go and find it and it’s an old barge laying halfway up the bank. It’s just so exciting to dive something real on a course and have a level of exploration intertwined with it; it really shows the students why they are training.
While back at the shop getting our Trimix fills that evening I spot a piece of paper laying on the desk of the shop owner. I quickly take a shot, it appeared to be the same site, and had various co-ordinates on it and little drawings. I comment on these great shots he has on his computer as a screen saver and try to see what information I can get out of him. He lets slip that there is a German Schnellboot and a Uboot in that area. The Schnellboot bottoms out at 55-60m, and given that we are on a 50m deco course that gives us plenty of room to play with. So the next morning I break it to the guys – last dive of the course, no skills other than those that are created by poor decisions, in other words, dive well and get rewarded. We discuss what the best way of finding the wreck would be, and I volunteer myself to take the lead as long as one of the students take control of the ascent and way back up to our boat.
As soon as we go down I realize the map was inaccurate; we have gone down much closer to the first wreck than I wanted to and we will have limited time to find this wreck. As I adjust our direction and put on the fin power we start swimming past some of the features and landmarks I was expecting to see making me feel hopeful we are gonna hit the Schnellboot. I sense the nervousness in the team as we are swimming further from our ascent point and deeper into the fjord, and then we see it, the bow of the vessel standing proud on the sea bed. Our swim speed slows and we have enough time left to do a full lap of the wreck.
As we hadn’t anticipated the level of darkness we can’t fully appreciate the wreck, but one thing is for sure, I need to come back here and look inside it and around it more; the wreck is stunning and would make for a great subject for some photography, but alas we have to go to stick to our runtime. With smiles on their faces they start their ascent, perfectly I might add. As we finish our time at 6m I congratulate them all underwater for doing a stellar job.
On the way back to shore I feel sad. I’ve had such a great week, met some amazing people, turned them into amazing divers, and I can’t help but feel a bit jealous on how nice their sea is, and how accessible it is, knowing that soon I’ll be back in a quarry teaching and craving the clear, calm Norwegian waters.
As I travel back, this time via Denmark, my layover time is equally idiotic, and low and behold, my bags are lost again…. The baggage company tells me never to book flights with layover times less than an hour if I don’t want to lose my bags. OK, well that’s a new one, but lesson learned.
As I arrive back in Manchester I already look forward to my next trip in January which will be another 50m course and a 60m course. This time I’ll bring some big lights and video equipment with me to capture some of the underwater splendour that Norway has to offer.
News
Dive into Adventure: Limited Space Available for January Socorro Liveaboard Trip with Oyster Diving
Socorro Giant Mantas, Sharks and Dolphins – 8-16th January 2025
Oyster Diving is offering an unforgettable opportunity to experience one of the world’s most extraordinary dive destinations – Socorro Island. With only one male space left for this January’s liveaboard adventure, divers are invited to join an exclusive trip to explore the waters of Socorro, renowned for its remarkable marine life and incredible dive experiences.
Unmatched Diving in Socorro
Socorro is home to a unique population of giant oceanic mantas that actively seek interaction with divers and snorkelers, making it one of the best places in the world to encounter these majestic creatures. But the adventure doesn’t stop there – the waters surrounding Socorro are also teeming with marine life, including schooling hammerheads and silky sharks, over 10 other species of sharks, playful bottlenose dolphins that love to interact with divers, large schools of pelagic fish, and, during the season, humpback whales.
Luxury Aboard the Nautilus Belle Amie
Diving in such an extraordinary location is made even more special by the Nautilus Belle Amie. Launched in 2015, this modern, spacious liveaboard yacht is designed with divers in mind, ensuring comfort and luxury throughout the trip. The boat offers various suite options, including twin rooms and superior double suites, all with the ambiance of a boutique hotel. Divers will spend 8 days aboard the Belle Amie, with all meals, guided dives, and soft drinks included.
Pricing and Availability
This exclusive Socorro liveaboard trip is available for the following prices:
- Twin Room (2 people sharing a Stateroom): £3360 per person
- Superior Double Suite (2 people sharing): £3860 per person
Both prices include Socorro Island fees. A port fee of $35 is payable upon arrival.
Additional Costs:
- Return economy flights: Approx. £1,000 – £1,300 per person (prices confirmed prior to booking)
- One night hotel B&B accommodation before the liveaboard: Approx. £100 per person
Book Now
With only one spot left, this opportunity to explore Socorro’s spectacular underwater world is sure to fill up fast. Interested divers are encouraged to get in touch with Oyster Diving Holidays to secure their place today.
For more information and bookings, please contact:
Oyster Diving Holidays
Phone: 0800 699 0243
Email: info@oysterdiving.com
Don’t miss your chance to dive with mantas, sharks, dolphins, and humpbacks in one of the world’s most pristine marine environments!
Marine Life & Conservation
12 Days of Zero-Waste Fish-mas
This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.
Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.
The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:
Buy whole fish instead of fillets
Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.
Make fish stock
Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.
Make your own fish pâté
Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.
The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.
Buy frozen
By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.
Fish pie
If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.
Use the head
Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.
By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.
Boxing Day brunch
Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.
For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.
Zero-waste storage
A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.
Crisp up the skin
Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.
Anchovies two ways
Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.
The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.
Fishcakes
For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.
Pickled mussels
Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.
Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.
Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.
Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”
The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.
Zero-waste gift idea
Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.
Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.
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