kæst skata
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
Web links
- Report on the website of the mirror
- Þorláksmessa - the day of the stinking rays
- Photo report about a kæst skata meal to Þorláksmessu (Icelandic) accessed on October 14, 2008