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Half Fermented Trout

So... right now in Iceland they are having their winter celebration Thorrasblot - the folks around Keflavik Naval Air Station set their sights on the prospect that summer was coming. The darkness of the winter would be over. So, some of their Thorrablot ideas were for the strong of heart, stomach and mind! (I did not qualify!)

Late January or early February brings Thorrablot, a midwinter celebration where everyone eats the most disgusting ancient Norse food imaginable. Cured, rotten shark meat, Icelandic haggis, and sheep's head and testicles are all popular. It's no wonder Iceland's national drink is a burning caraway-flavored vodka.
http://www.frommers.com/

... I thought I would share a munchie from the hinterland.

Raketrout: Half Fermented Trout. I am not making this up.
The notes say that if this is carefully prepared, it will be greatly appreciated. Is this a warning issued in the opening statement? Perhaps the rest of the living trout will love it... as not many fisherman will be jumping on the ice to catch any for this dish.

Fresh 1 pound fish - preferably river trout. Cleaned (that's always a good call) and place in salt water (1 teaspoon to 2 cups of water) for 2 to 3 hours.

Scrape the scales and slime off under running water. - Right there, I am out of the kitchen... What are they thinking? *** Clean the belly thoroughly on each fish.

Put the fish in a wide-mouthed stone jar or small wooden barrel so that the belly of each fish faces upwards. You must admit... this is a picturesque recipe!

Sprinkle a handful of kosher salt and a little sugar between each layer. Place a few pieces of wood over the trout, a heavy weight or stone on top of them and a lid over the jar. Trout should be preserved in this manner at the end of August and the first part of September when they are fat and will be ready to eat in about 3 months. Store in a cool place. Serve cold in fillets with flatbread and butter.

Yes, for 3 months you will have this sitting around.

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