Iceland review - 2016, Blaðsíða 65

ICELAND REVIEW 63
ÓLI ÖRN GUNNARSSON -
MANAGING DIRECTOR - ÞÓRISHÓLMI SEAFOOD
COMPANY
Another delicacy of Breiðafjörður bay, and another
one you won’t find in local fish stores, is the sea
urchin. We meet Óli of Þórishólmi, another local sea-
food company, at his HQ. Existing in a variety of dull
shades of green, olive, brown and purple, the round,
spiny shellfish are kept in cool storage until they’re
picked up, and like Agustson’s scallops, are flown to
France later the same day, where they have been sold
to restaurants and fish markets for the past ten years.
Óli slices a couple of urchins in half to reveal the rich
orange roe inside. “They’re best served on ice with
some lemon,” he suggests. “These ones are really
good. There’s a lot of roe. They’re a real delicacy.”
Later in the evening we feast on the scallops, and
urchins, both eaten raw with lemon and olive oil, along
with blue mussels—also produced in Breiðafjörður.
COMMUNITY