The fish was most probably killed and eaten, thus being 'treated' in this way. As regards the treatment of the fish, well that's down to the way norwegians have learned to fish.
Due to the large populations of fish here, the tradition is for the most that what is caught is eaten. Of course this is gradually changing, but I believe that where fish stocks are lesser, fish are treated with better care and, catch and release practiced more often.
Having myself grown up in the UK with highly pressured fish stocks, I've been shaped into a C+R fisherman with a high awareness of fish care. There is certainly a defined difference between myself and my fellow norwegian fisherman regarding C+R. I may take 1 in 10, maybe even 1 in 20 fish home for dinner, whereas my norwegian counter-parts 1 in 3. I guess it's all about how you were bought up and local traditions.
