Eating fish in Iceland - Fiskur Saelkerans

Fish is not ordinarily a favorite food for young Western palates. We were hoping to help change this general attitude by introducing recipes such as this to our ichthyophobic friends. In this episode, we'll not only share with you a traditional Icelandic fish casserole recipe for Fiskur Saelkerans, but we'll also show you an Icelandic fish factory where many kinds of delicious local fish are processed for both local and international consumption.

Fish processing in a chilly Icelandic factory to keep the fish fresh

We'll also visit a traditional pre-electric Icelandic kitchen, a commercial fishing vessel in the Icelandic fishing village of Sandgerði and you'll get a glimpse of the beautiful Icelandic topography enjoyed by the Icelanders who relish this dish.

There is no lack of fishing grounds on this beautiful island.

Will your picky children give fish a chance with this recipe? Try it and let us know! We think the cheese, cream and tomato seasoned with thyme will be of great help to proselytize their palates.

You can also check out the beautiful rainbow we captured over Gulfoss falls.

This video was filmed in Icelandic and English. The Icelandic is subtitled in English and the English is close captioned.

Chef Rafi will show you a traditional Icelandic kitchen in this episode.

Stay tuned for more of our adventures in this exotic land of volcanoes, glaciers, waterfalls, horses, fire and ice! Our next Icelandic episode will share the rich culinary heritage of this island as well as the amazing topography that continues to attract visitors from the world over.
 As they say in Iceland: Verði þér að góðu - Bon Appétit!

Watch the video here:

Ingredients needed for this recipe: 

   From the pantry - potato flour, salt, thyme, pepper, tomato paste
   For the grocery - 5 skinless fillets (Icelanders commonly use cod or haddock), 1.5 dl cream (3/4 cup); grated gouda cheese (1/2 cup/100g)

Hanging fish out to dry for local and international consumption. Can you take the smell?

Dried fish heads are exported to African countries for use in flavoring stews and local dishes. It's much tastier than it looks and smells.