[Sca-cooks] And in the "Be Careful What You Wish For" department...

[Susan Fox]

That sounds like what she said.  Try Nanna's old email and see if she 
answers?

There is not enough akavit in the world for me to try this.

Selene


Phil Troy / G. Tacitus Adamantius wrote:
> Hullo, the list!
>
> Remember a day or two ago, when I joked about being threatened with 
> haakarl?
>
> I just got a phone call from a friend of mine, who has been presented 
> with everybody's favorite fermented shark fillet, and is wondering 
> what to do with it, apart from burying it in the back yard (I pointed 
> out that that had evidently been tried already, and didn't work).
>
> From what I can find online, the flesh is generally eaten trimmed of 
> all dark outer layers, cut into small cubes, and eaten with perhaps 
> dark bread and butter, and, of course, ice-cold akvavit or brannevijn.
>
> Nanna Rögnvaldardöttir's book on Icelandic food says pretty much the 
> same, and doesn't give a lot of additional detail. It appears my 
> friend has a packet of already-trimmed, diced, white cubes of fish. Do 
> people agree that this appears to be as processed as it needs to get 
> before eating safely?
>
> He's very smart, my friend. He says I have to come out and help him 
> eat the stuff, so I'd better be sure.
>
> Adamantius