Stavanger was once the site of over 70 active canning factories, all of which have since closed or pivoted to other industries.
The factory functioned as an active production site until 2002 before being converted into a museum.
The museum showcases the process of smoking sardines in authentic wood-fired ovens, which is still demonstrated periodically.
The name 'IDDIS' is derived from the Norwegian word for label, referring to the ornate lithographic paper labels used on tin cans.
At its peak, the Norwegian canning industry employed over 7,000 people in Stavanger alone.
The Norwegian Canning Museum, locally known as IDDIS, is housed in a former authentic canning factory in Stavanger's historic Old Town. The museum preserves the industrial heritage of the sardine canning industry, which was the backbone of Stavanger's economy from the late 19th century to the mid-20th century. Visitors can explore preserved machinery, labeling equipment, and the smoke ovens used to process brisling sardines. The site features original factory interiors, including the workers' break rooms and administrative offices. It provides insight into the daily lives of factory workers and the technological evolution of food preservation. The museum is integrated into the Museum Stavanger (MUST) network. It documents how Stavanger earned its nickname, 'The Canning Capital of Norway.' Interactive elements allow visitors to witness the canning process firsthand.
The authentic wood-fired smoke ovens and the rows of colorful, vintage sardine tin labels.
Check the museum's schedule to see if the smoke ovens are being fired up during your visit, as this creates a unique sensory experience.
Combine your visit with a walk through the surrounding Gamle Stavanger, which contains Europe's densest concentration of wooden houses.
Read the labels on the historic cans, as they often feature elaborate, artistic designs meant to attract international markets.
Do not mistake it for a modern food museum; this is a specialized industrial history site focused on the technical production of canned goods.
Open daily during the summer season; reduced operations or limited weekend access during winter months.
