While searching the web for a recipe, I came across a website which should prove a very useful resource for anyone who is preparing a visit to Iceland and wants to shop for food in the local stores (no need to worry about reading menus – they are usually provided in at least English and sometimes more languages). Following the general outline of Icelandic food (in English), there is a handy table of many kinds of food, given in Icelandic, English, French, German and Swedish:
The Shopper´s Guide to Icelandic food
I have been working on a similar list on and off for a couple of years, but I really see no need for my list when there is already one out there.
This is an acquired taste, much like Finnan Haddie, which is also a traditional Icelandic way of preserving haddock, only we call it reykt ýsa (smoked haddock). Because haddock does not take well to salting like it cousin, the cod, it is usually either smoked or “hung” when it needs preserving.
Take one haddock, approx. 1 to 1 1/2 kilo, and remove the head and guts, or ask the fishmonger to do it for you. Do not scrape off the slime.
This is best done in cold but not frosty weather. Hang the fish in the shade for anything from 12-20 days, depending on how big the fish is and how strong you want the flavour to be. Take care not to dry it completely, because then you have made stockfish which requires soaking if you plan to cook it or much beating if you want to eat it raw. Hung haddock should be firm but not dry.
Before cooking, remove the tail and fins and tear off the skin. Cut into pieces and drop into boiling salted water and cook for about 10 minutes. Serve with plain boiled potatoes and butter or tallow, or, if you can get it, the fat that melts from hangikjöt when it is cooked. Also good served with bechamel (white) sauce.