Atlantica - 01.11.2000, Page 38

fish, including guts and blood, and put it in a container.
Do not clean it and by all means do not put any water on
it. Store at room temperature until ready! This takes
about a couple of months, give or take a few weeks, or
when the stench becomes unbearable. The night before
serving, put salt on the fish and then boil in water the
following day. Serve with boiled potatoes and melted
butter or lard. Although interested and tempted to try,
the staff at Iceland Review does not necessarily recom-
mend this type of food preparation at home.
St. Thorlákur’s Day is by far the busiest shopping day of
the entire year. The stores stay open until 11 o’clock at
night and many people do all their purchases on this
particular day. There is a joyful atmosphere around
town: the streets are crowded, colourful decorations
attract young and old, candlelight invites people to stop
by and the shops and cafés are loaded with goodies.
Late in the evening on the 23rd, the inhabitants on this
deeply-committed-to-Christmas island decorate their
trees. Finally, after the hustle and bustle of the previous
days, calm descends over the country. On Christmas
Eve, the children’s eyes shine in joyful anticipation and
stomachs grumble as electric consumption peaks, with
every kitchen in full culinary swing at six o’clock when
the church bells ring in Christmas. 
Margrét Björgúlfsdóttir is a staff writer.
36 A T L A N T I C A
A TASTE OF TRADITION
Trees heavy with Christmas snow.
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