Reykjavík Grapevine - 10.10.2008, Side 19

REYKJAVÍK GRAPEVINE | ISSUE 16—2008 | 19
Borgartun 12-14, 105 Reykjavík, Tel: 4 11 11 11, www.velferdarsvid.is
velferd@reykjavik.is
Housing benefits are intended for residents of Reykjavik as a financial aid to those who rent in
the general market.
Application service is provided at the city’s 6 service centers and it’s also possible to apply
electronically through www.rafraen.reykjavik.is. Applicants shall have reach 18 years of age,
hold a legal residence in Reykjavik and be able to show a signed rental contract that has been
registered at the district magistrade.
For further information contact you nearest service center, either directly or through
tel: 4 11 11 11
• Vesturgarður, service centre for the residents of Vesturbaer district, Hjardarhagi 45-47, tel. 411-1700
• Hlíðar, service centre for the residents of the city centre and the district of Hlidar, Skulagata 21, tel. 411-1600
• Laugardalur and Háaleiti, service centre for the residents of the districts of Laugardalur and Haaleiti, Sidumuli 39,
tel. 411-1500
• Breidholt, service centre for the residents of Breidholt, Alfabakka 12, tel. 411-1300
• Árbær and Grafarholt, service centre for the residents of the districts of Arbaer and Grafarholt, Baejarhals 1,
tel. 411-1200
• Miðgarður, service centre for the residents of Grafarvogur and Kjalarnes, Langarima 21, tel. 411-1400
HOUSING BENEFITS
RENT BENEFITS
ARTIClE BY HAuKuR S. MAgnÚSSon
STokkFISkuR
From the 17th throughout the 19th cen-
tury, most fish in Iceland was processed
into the so-called “Stokkfiskur.” That en-
tails it being cut open, the spine removed
and it laid out for flat on rocks for drying
throughout the fishing season. This was a
preparation for export, as well as domes-
tic use. Icelanders used to beat the dried
fish up with a mallet and eat it thusly,
whilst foreigners soaked it in oils and flu-
ids and made soups and stews out of it.
SkREIð
Icelanders don’t really eat skreið, but it
was a vital export of ours throughout the
20th century. In English, it is called “dried
stockfish” and is made by hanging whole
gutted cods to dry in special sheds for a
month and a half. It is then packed up in
burlap and shipped off to Nigeria, where
they use it in soups and stews. These
days, Nigerians can’t afford the skreið so
much; they rather import shipments of
dried fish heads that are processed the
same way.
hARðFISkuR
A more processed version of Stokkfiskur,
Harðfiskur is a local delicacy and is even
being exported to Norway these days.
The fish is filleted, and the fillets are hung
on a stick in a so-called “Harðfiskhjallur”
(hard fish shed) for ten weeks. It is then
beaten and consumed with butter. This
processing method works for haddock,
cod and ocean catfish. This method be-
came popular in the latter part of the 19th
century and the early 20th, and has been
going strong ever since.
SIGINN FISkuR/kúlAðuR STEINBíTuR
The “half-drying” method was a popular
one throughout the 20th century. It basi-
cally entails gutting the fish and letting it
hang for two weeks, then boiling it and
eating with butter and potatoes. When it’s
done to haddock or cod, it’s called “sig-
inn fiskur” (“lowered fish”), and when it’s
done to catfish it’s called “kúlaður stein-
bítur” (“balled catfish”). Both courses are
considered a delicacy among Icelanders
past the “pizza age”.
SAlTFISkuR
Around 1850, Icelanders started import-
ing salt from Spain, and at the same time
processing cod with it, often exporting it
right back to Spain (where it’s known as
Bacalao). The cod salting methods were
based on those perfected by the Basque
nation, and entailed removing the cods’
spines and intestines, opening them up
and stacking them in a pile of salt for a
month. The cod was then placed on a
rocky surface, where it dried in the sun.
Then they sold it to Spain, and Brazil,
even. Later, they started “wet-working”
it, a process where they soak the cod in
saltwater for ten days or so before pack-
ing it up and sending it off to Spain. The
smaller fillets go to Greece.
NæTuRSAlTAðuR FISkuR
“Night salted fish” is a processing method
where you take cod fillets and marinate
them in saltwater for the night. The day
after, you eat them with butter, sheep-fat
and potatoes. A true connoisseur’s meal,
that is.
kæST SkATA & kæSTuR hákARl
The skate and shark are chondrichthyes,
and therefore ferment when allowed to
rot, as their urine is distributed through
their flesh and goes through a chemical
change over time. They are in fact poi-
sonous if eaten before the fermentation
process is complete. The skate is ferment-
ed by throwing it in a box and letting it
lie for three weeks. It is a popular food
in certain regions, and considered vital
for celebrating Christmas by many Ice-
landers.Shark is fermented in a similar
way. First, they cut it to pieces and allow
it to rot for ten weeks. Then the flesh is
cut into loops and hung up for an addi-
tional six weeks, so as to give it the rough
texture we know and love. It is often con-
sumed with Brennivín, as the two make
an excellent combo.
Icelandic Fish In All Its Forms
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Say Hello To Your New Diet
You’ve probably heard all about our little economic col-
lapse. For us Icelanders, it’s pretty much back to basics
now. No more Caviar and Brut, no more imported Kobe
Beef and foie gras – we are once more at the mercy of our
rich fishing grounds for grub. To prepare some of you
for your future diet, we shed some light on the various
fish processing methods. They come in three categories,
dried, salted and rotted.