Against the background of spring flaring up in the Murmansk region, lovers of nature and exotics should hurry up to have time to taste icicles from melting sea ice.

According to goarctic.ru, such an unusual recommendation was voiced by a well-known regional ethnographer and biologist from Kandalaksha Alexandra Goryashko.

In the Kandalaksha Bay of the salty White Sea in April-May, an interesting structure of dense rows of needles is formed on melting ice floes. To the surprise of people and especially tourists, such ice tastes fresh.

"The fact is that freezing of salt water is a complex process. Crystals "prefer" to be formed fresh, and the brine is squeezed out between the crystals. Fresh ice, in which the brine still remains between the crystals, tastes salty. But over time, the brine from the ice flows down, goes under the ice," explains Goryashko.
The end of April and the beginning of May in the north of the White Sea is the time to taste icicles, summarizes the biologist.