Ragnar and Snædís own and operate Svalvogar, a dry-fish company in Þingeyri, Westfjords, not far from Suðureyri, where 66°North was founded in 1926.

Since 1996, their days have begun at 6 a.m. with the careful processing of fish, followed by hanging it in their shacks to dry. According to them, for a proper Westfjords style natural ocean-air dried fish, the fish must hang for 6-8 weeks. What is most important is the level of humidity in the air. The ideal conditions are dry and cold.

Step by step, day by day, their life has grown slowly. Shaped by their everyday; by hard work since 1996, patience, and each other.