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Showing posts from January, 2016

Skyr vs. traditional skyr

Roasted lobster (ofnbakaður humar)

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Mention lobster and the image conjured up in most people's minds tends to be of an American lobster. Looks yummy, doesn't it?

However, when Icelanders speak of lobster, they tend to mean leturhumar or langoustine (Nephrops norvegicus), a smaller cousin of the American lobster that is found in the north Atlantic ocean and parts of the Mediterranean. The westernmost part of its range is around Iceland and it is found as far north as northern Norway and as far south as Portugal. (Here is a distribution map).


Also known as Norway lobster, Dublin Bay prawn or scampi, it is a delicious crustacean with many fans. It can be used in many different kinds of dishes, but the most popular uses in Iceland are in soup and roasted, grilled or fried. Often the same langoustines will provide material for two dishes, with most of the flesh being fried/grilled/roasted and the shells being used to make soup stock. This is decidedly not a traditional food - Icelanders of old would at best have u…

Edits

I've added photos to two recipes:Fried fish Orly andCocktail Sauce
I am also working on a new recipe post.

News: Skyr in the UK

Skyr produced by Arla has been available in several flavour varieties (including natural) in the UK since the middle of last year. How I managed to miss this, I don't know, because this kind of news usually makes headlines in the Icelandic media (we are that proud of our skyr). It's possible the news has been ignored here because the skyr in question is not produced in Iceland. 
Iceland failed to acquire a protected designation of origin for skyr and therefore anyone can use the term, even if the product doesn't really conform to the traditional definition of skyr. I am in no way implying that this is what Arla has done, but it has been implied that certain other producers are making yogurt, thickening it with rennet and calling it skyr.
However, MS Iceland Dairies (Mjólkursamsalan in Icelandic), has now started producing skyr for export to the UK. It will, to begin with, be available in Waitrose supermarkets in and around London as of February 8. I'd be interested - …