Djúpkarfi / Deep-water redfish / Sebastes mentella
Deep-water redfish looks very much like its cousin, the golden redfish. However, its stomach is redder and its whole colouring more even. Also the bony protrusion at the front of the lower jaw is larger and the lowest spikes of the chin bones bend forward. An easy way to find out if the fish in question really is a deep-water redfish is to slide the thumb backwards over the chin bones. If the thumb gets scratched, the fish is a deep-water redfish.
Deep-water redfish is found in the Northern Atlantic along the coast of eastern Greenland, south-west and south of Iceland, along the deep-sea ridge leading to the Faeroe Islands, around the islands to the north of Great Britain, off Lofoten and in the Barents Sea towards Svalbard. It is thought that the deep-water redfish off Greenland, Iceland and the Faeroe Islands are a different stock from the deep-water redfish found in the Barents Sea.
The main fishing grounds for deep-water redfish around Iceland are deep on the Faeroe Islands’ ridge off the south-west coast of the country. A fully grown deep-water redfish is not commonly found off Northern Iceland.
Deep-water redfish keeps to the sea floor and the mid-ocean at a depth of five hundred to eight hundred metres, but it has been caught at a depth of about one thousand metres. It can reach the length of about seventy centimetres, but is most often thirty-five to forty-five centimetres in length. The longevity of this fish is not easily determined, but using isotope ratios, scientists have found that the deep-water redfish can reach the age of sixty-five to seventy-five years.
The deep-water redfish bears living young. The eggs are hatched inside the fish and the spawning occurs in March to May at a depth of five hundred to seven hundred metres in waters of about six degrees Celsius. The number of eggs for each female is between forty and four hundred, and when hatched the fingerlings are seven to eight millimetres in length. The fingerlings drift on the ocean currents towards Greenland, where they seek the sea floor on the underwater shelf at a depth of two to four hundred metres in waters of three to four degrees Celsius. Growth is slow, and pubescence is not reached until the fish has grown to thirty-seven to forty-two centimetres in length.
As the main habitat of the deep-water redfish lies quite far down in the ocean, it was not a common catch until late in the twentieth century, when trawlers got larger and more efficient for deep-water fishing. In later years this fish has been heavily caught, so much so that ichthyologists have started worrying about the state of the stock. However, as the deep-water redfish is mainly caught in international waters, it has proved difficult to reach agreements on regulatory measures.
Sautéed Redfish With Baby Eggplants, Cippolini Onions and White Wine and Anis Emulsion
The Deepwater Redfish is uniqe from most of the fishes that we chatch around Iceland, he has a high fat content and and the flawor if rich, it also has larger scales that makes it rather easy to scrape the scales of the skin because in my opinion thet skin is bautiful and shoud be cooked with this fish. This is my inspiraron for this dish.
17 oz / 480 gr Redfish fillet ( cut in to 4 even steaks )
2 baby eggplants ( cut in sticks and take the seed out )
4 Cippolini onion ( peeled and cut in quarter )
4 tablespoons olive oil
2 tabespoon butter
Salt and Black Pepper
In a medum hot pan wiht 2 tablespoons of olive oil and sauteed the fish skin side down and don’t move it for about 2 minuts, be caues the skin might tear. Season it with salt and black pepper, next put in 1 tablespoon of butter and it will start to melt and turn brown and gives the fish a nice golden color and a little nutty flawor, flipp it over and cook it for about a minut on the other side or until it is done.
For the vegetable
For the vegetable you need a medum hot pan with 2 tablespoons of olive oil and cook the Cippolini onoins for about 5-7 min until starting to get soft, then add in the baby eggplant and sautée for about 2 min. season with salt and pepper
White Wine and Anis Emulsion
1 cup / 240 ml white wine
½ cup / 120 ml fish stock – (see Appeendices) or vegetable stock
1 star anis
1 tablespoon Shallot onion ( finnly minced )
1 teaspoon olive oil
4 tablespoons butter
Coarse salt and freshly ground black pepper
In a medum hot sauce pan put the olive oil with the shallot onions and the star anis and cook them of for a about a minut, then add in the white wine and let it reduce by half, add in the fish stock and bring it to boil. Strain thorugh a fine mash sieve and wisk in the butter, season to taste with salt and pepper, use hand blender to froth and serve.
I put the fish on th plait with the vegetable scatter a round then I put the white wine and ansi emulsion around and over the vegetable, this can be a fun, simple and eligant appitizer.
Delicious Iceland celebrates the luscious cuisine and dazzling natural beauty of one of the most memorable places on Earth. Chef Völundur Snær Völundarson has worked in top restaurants all over the world, from Iceland and France to Chicago and the Bahamas.
In the book he shares his innovative recipes and, along with fellow writer Haukur Ágústsson, gives an engaging overview of Iceland’s traditional food culture with many recipes based on fish and game. And he had done so with a stunning mixture of his Icelandic heritage and expanded culinary talents; he roasts venison over molten lava flowing from fiery volcanoes, poaches Atlantic salmon over steaming geysers and has scaled sheer, rocky sea cliffs gathering sea bird eggs to turn them into fantastic dishes.
Through Hreinn Hreinsson’s gorgeous photographs, the reader can experience these remarkable dishes, as well as the stunning landscape and wildlife of Volundarson’s beloved Land of Fire and Ice.
Volundarson has a reverence for the ingredients of his native cuisine which he prepares and presents simply to highlight their inherent flavour and beauty.
Delicious Iceland: Tales of Unique Northern Delicacies is more than a cookbook; it’s also a glorious culinary and cultural tour of Iceland.
This book is ideal for those looking for something a little different.
Hardcover, 239 pages.
Available at Amazon.
When the volcano Eyjafjallajökull eruptied in the spring of 2010 an incredible amount of ash stopped air traffic all over Europe. It also affected the area closest to it and one of the farms located there is Thorvaldseyri. It was an enormus amount of ash that came down in this area and the remains are still visible. After the eruption stopped the farmers did everything possible to minimize the damage, and a little bit of ash can actually help the grass grow. Thorvaldseyri farm is not the traditional Icelandic farm. There hey grow and harvest their on flour as well as making their own rape-seed oil.
Next, Chef Volli is headed to Hvalfjordur to collect some fresh wild mussles which he then takes to the family lodge where he bakes a thin crusted bread with the wheat he got from Thorvaldseyri farm and makes a one of a kind soup with the mussles.
He then heads to a town called Stykkisholmur where he meets up with a friend of his that runs a company that specializes in sea tours. A journey through the Breiðafjörður bay is an incredible adventure where you see countless birds, such as puffins, eider ducks, shags, kittiwakes and if your lucky – the majestic white tailed eagle. They cast overboard a small net-plough and catch some crabs, scallops and even a monkfish. Chef Volli decides to set up a kitchen out doors where he cooks up some scallop crevice and grills the monkfish.
At the end he heads back to the lodge where he picks some fresh rhubarb and makes a mouthwatering desserts out of meringue, rhubarb and strawberries.
In this episode the focus is on meat. Chef Volli starts by going to a beef farm that has some of the best meat in Iceland. From there he heads to Mosfellsbakari – a bakery that is known for it´s bread and pastrys. There Chef Volli picks up a bread and then he heads to the kitchen where the plan is to make a gigantic beef and cheese sandwich – using cheeses such as brie and camembert.
The next destination is in east Iceland – a unique farm where some magic is happening. Not only does the farmers there make skyr and feta cheese to sell, but they also run the farm and recently decided to open up a restaurant as well. There you can also buy their products as watch the process of them being made. These farmers are actually a good example of the innovation of icelandic farmers and how some of them are expanding their buisness towards other venues such as tourism. Chef Volli gets some fresh skyr and feta cheese that he takes with him to his kitchen where he continues to cook up a storm with the beef.
For dessert Chef Volli decides to make his own ice cream at a farm called Erpsstaðir that has been experimenting with ice cream for quite a while now. Volli decides to use fresh mint that he got from another farmer as well as black currant berries. The ice cream turns out delicioulsly so he heads back to the kitchen, makes some sugarbaskets that he then serves the ice cream in.
Chef Volli starts this episode by going to the village of Höfn í Hornafirði, where some local fishermans are fishing mackril. They are also smoking the mackril and he grabs a few with him and heads to the kitchen were he makes two beautiful dishes out of the fish. Next he heads to the eastern part of Iceland where he first meets up with a mushroom expert that shows him a thing or two about mushrooms. He then goes bramble berry picking before heading to Hotel Hallormsstaður where his friend Þráinn is the manager. Þráinn is also a chef and likes to experiment with different things, he shows Volli his birch syrup that he´s making and then he makes a risotto from the bramble berries and the mushrooms. He also shwos Volli how he´s smoking Raindeer meat and cooks an incredibly tasty dish frome freshly smoke meat and other local ingredients – such as the risotto he just made.
His next destination is a village called Hella. Apples are not commonly grown in Iceland – mostly due to the cold weather but some farmers have managed to do just so and Chef Volli goes to visit one of them. He then picks a few to take to his kitchen where he makes a delicious dessert using the apples he just picked.
In this episode Chef Volli ventures to the northern part of Iceland, which is a breathtakingly bautiful area crowded with volcanos and geothermal energy. He starts at Lake Myvatn where he meets up with a farmer which is smoking salmon, char and trout in the traditional way. He also shows the viewers how to bake rye bread by using geothermal energy – by burying it in a hole in the ground for 24 hours.
Next he going to Hraunsrétt which is where sheeps are gathered from the mountains in the fall. Since sheeps from different farms roam together during the summer it is essential that the farmers collect their sheeps and not their neighbors. Therefore all the farmers in certain areas gather the sheeps together, run them into what is call réttir and sort them out there, before taking them back home to the farm.
The whole event is filled with traditions and ceremonys. Some are dressed in a special way, some are members of a choir, others enjoy a drink or two, but mostly it´s about meeting your friends and neighbors. It is ofcourse different today with modern communications but back in the days people from different farms didn´t meet that often so the event was an important part of the social life.
He then heads to Laxá in Aðaldalur which is close by – a salmon river so spectacular that it is called the queen of icelandic rivers. People travel from all over the world to fish in it and to enjoy the beautiful nature, the tranquility and above all – to try to catch the big one! Consiquently Laxá is where Chef Volli grew up so he meets up with his family. He then ends up in the family lodge where he cooks some delicious lamb meat and makes some traditional pancakes that are very similar to crépes.