kæst skata

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kæst skata is a fermented fish dish made from a species of ray found off Iceland .

The peculiarity of this fish is that it does not store the urea in a urinary bladder . Like all record gills, it accumulates urea in the blood, which it uses to balance the osmotic pressure of seawater. As a result, the meat is not suitable for consumption without fermentation. If the rays are left to ferment for at least four weeks , the stored toxins escape during this time, so that they can be consumed; Hákarl is also prepared in a similar way in Iceland.

In Germany, the ray is colloquially referred to as "Gammelray" partly because of the preparation and the intense aroma; However, fermentation must be distinguished from becoming inedible due to putrefaction .

The prepared ray is traditionally consumed on the day before Christmas Eve , the Þorláksmessa (Thorlak Mass or Torlaksmesse).

See also

  • Funazushi - Japanese fish fermented for a year
  • Surstromming - Swedish, stored, salted and fermented fish
  • Pla Raa - Thai, stored, salted and fermented fish

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