Showing posts from 2012

Icelandic food history

I came across an excellent potted history of Icelandic cooking, on the website of the cooking magazine Gestgjafinn and decided to post a link. It was written by Icelandic food and cookery doyenne Nanna Rögnvaldardóttir. Do read it if you are interested in the traditions and influences in Icelandic cookery.

Kútmagar - Stuffed fish stomachs

I thought it was about time to post a recipe, since I remembered a very old, traditional one I have not posted before.
This is a very old Icelandic dish. Since it is made in pretty much the same way as liver sausage, except using fish products, I suppose you could call it fish-liver sausage in English.

For 1 person: 2-3 fresh cod’s stomachs 1 cod liver Rye meal Salt White pepper (optional) Water
There are two basic methods of making kútmagar. In one you use rye meal and in the other you don’t. 
Since I don’t expect you can buy fresh fish stomachs just anywhere and may therefore have to buy or catch whole fish and then remove the stomachs, I have included instructions on how to clean them: You take them and rub them inside and out with sand or coarse salt until you have removed the slime and anything else that may stick to them. 

Both methods: Soak the liver in cold water for a while (30 minutes or so), then remove and peel off the membrane.
Sprinkle salt over the liver and let it stand awhile…
Happy New Year! May the new year bring you good health, much happiness and great food!