The White Falcon - 27.08.1993, Blaðsíða 4

Dried fish heads just hanging about Iceland
Story and photos by
JOC Terry Barnthouse
Scattered in clusters along the hillsides and
cliffs of Iceland’s coastal fishing villages are
wooden racks used for drying fish. No matter
what time of the year you stop to take a close
look at the dangling catch, you’ll know from
the strong odor, that
you are in fish terri-
tory.
You may see re-
cently-netted fish,
with their scales still
shimmering from
their freshness; or
the several month-
old catch shriveled,
resembling parch-
ment fish-forms,
brittle to the touch.
Dried fish heads,
clanking in the
oceanbreeze, re-
semble bats cling-
ing to the roof of a
cave. The rock for-
tified base with
toppled wood poles
from empty racks
Dried fish heads dangle as wind
chimes.
reminds one of a child’s discarded
pile of Tinker Toys.
For centuries, Icelandic fishermen
have preserved their catch by natural
air drying and salting; however, in
today’s technologically advanced
world, this “old” process is slowly
becoming a lost art.
Each March, gutted codfish and had-
dock, or stockfish, are
hung on fish racks to air
dry and removed from
the racks at the end of
summer. They are then
taken to nearby sheds for
storage and prepared for
shipment.
The juices of the stock-
fish have been eliminated
during the natural drying
process, thus cutting
down on shipping costs
to temperate climates
where refrigeration isn’t
available. African nations are
the top importers of stockfish
from Iceland. Nigeria receives
the bulk of each year’s ship-
ment.
Exporting stockfish from Ice-
land began in the early 1930s
Fish heads are air-dried and exported to mostly
Africian nations.
but declined in the WWII years. Once in the
kitchen, stockfish has its natural flavor re-
stored after it has been soaked in salt wati
prior to cooking. In Iceland, the dried fisl
prepared for all meals and is commonly serv
as a puree with various vegetable dishes.
1 V'
ata^^
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Icelandic sagas are relived on the stage. (Photo by PH2 David Difuntorum, VP-49)
Light Nights
to conclude
This weekend is the last opportunity for
anyone wishing to leam more about Ice-
landic history and culture to do so while
being entertained.
The highly acclaimed performance Light
Nights wraps up its 24th season Saturday
evening in Reykjavik.
According to Brenda Fitzgerald from
Naval Air Station, Keflavik’s, MWRTour
Office, base personnel have greatly en-
joyed the show. “Not only is it a well done
production, it gives valuable insight on the
history of Iceland, providing Americans
an appreciation of the Icelandic way of
life,” remarked Fitzgerald.
The play which is done in English airs
9 p.m. Friday and Saturday. Tickets can be
purchased at the tour office for a 20 per-
cent discount.
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The White Falcon