Lögberg-Heimskringla - 15.12.1995, Page 6

6 • Lögberg-Heimskringla • Föstudagur 15. desember 1995
The largest shark hut in the world:
This is the largest shark-drying
shack in Iceland and largest in
the world as we are the oniy peo-
file who cure shark in this way,” said
Óskar Friðbjarnarson, producer of
cured shark and harðfisk in Hnífsdalur,
when he showed a Morgunblaðið
reporter around at his shack. Hanging
there now are over seven tons of shark.
This has been Óskar’s work for the
last 15 years. He said it had taken him
some time to get a handle on the job, as
curing shark meat is a sensitive produc-
tion. Rule number one is to start hang-
ing no sooner than August/September
as it spoils in warm weather. Óskar said
that the quality of shark meat on the
market varied a lot, but that he only put
quality product on the market.
Óskar said he obtained shark meat
from various locations in the country
and that he had received the greatest
amount in 1983 when fishermen had
brought him 53 sharks. This year a ship
from ísafjord brought him 17 sharks
caught in one trip. There are fewer
shark caught now after the decline of
the turbit. Óskar said that shark meat
is a fashion food and that young people
are eager to taste it. It is no longer only
sought after by the older generation,
which did not grow up on shark meat
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Óskar Friðbjarnarson checking some
of the shark meat hanging in his
drying shack.
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as some people assume — he himself
had not eaten shark meat in his youth.
In spite of the fact that Óskar’s
shack is large, and a lot of shark meat
is hanging there, a great deal of the
meat is not used, or only about 12% of
the animal. This year he received about
60 tonnes of shark meat, but only
about seven tonnes are hanging in the
shack. GI
Recípes:
by Gunnur Isfeld
Flatbread
1 cup flour 1 tsp. salt
1 cup rye flour 2 tsp. baking powder
1 cup whole wheat flour 4 cups boiling water
1 cup wheat germ 2 tbsp. oil
Put all dry ingredients in a bowl. Make a well in center and add boiling water
and oil. Divide into ten. If too wet knead some more whole flour into each piece
and roll out to 1/4 inch. Cut from a small plate and prick with a fo’rk. Prepare
all the cakes before baking on a very hot burner, right on the burner if it is a
solid burner, or on a pancake pan without oiling. Turn often.
by Rosemarie Isford
Baked Fish
2 onions, sliced 2 lemons, sliced
1 whole mackerel/haddock (3 to4 Ibs.) 1 slice of bread
1/4 c. chopped parsley 1 clove garlic, minced
1 can tomatoes 1/2 tsp. salt
1 c. olive oil, divided 1/3 c. vinegar
Grease a shallow baking pan. Cover bottom of pan with sliced onions. Place fish
on onion. Combine tomatoes, 1/2 c. olive oil, parsley. Pour over fish. Place slices
of lemon over all. Bake uncovered at 400 degrees F. for 30 to 40 minutes, or until
fish is easily flaked with a fork. Dip bread in hot water. Squeeze dry. Mash bread
with remaining ingredients and 1/2 c. olive oil. Place fish on serving platter. Pour
bread sauce over fish.
by Lillian MacPherson
Jólabrauö
1 cup sugar
1/2 cup butter
Pinch salt
2 tsp. ground cardamom
ICELANDIC HARÐFISKUR
ICELANDIC HERRING
LUTEFISK
PICKEREL
GOLDEYE
OPEN IN
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ALL YEAR
DIRECT FROM
THE FISHERMAN
TO YOU
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Fax: (204) 586-1526
3 cups flour
2 1/2 tsp. baking powder
1 c. bleached sultana raisins
1/2 citron peel, finely cut
2 eggs
Glace cherries (optional)
Blend sugar and butter, add eggs. Sift
flour, salt and baking powder and
add alternatively with milk. Add
raisins and peel. Bake at 275 - 350
degrees F. for 11/2 hours. Makes 2
loaves.
■A Very good bread served at
Chrístmas.
These recipes were taken from
the cookbook Our Daily Bread.
Within its pages you will find
many “Amma” special recipes which
will prove a valuable source of refer-
ence for future generations in main-
taining the traditional foods of their
heritage. It is available from the First
Lutheran Church, 580 Victor Street,
Winnipeg, MB R3G 1R2.
AURORA -f ÁRÓRA
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