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Iceland · Norðurlandeystra · Skútustaðahreppur| Common Animals Fish Mushrooms Flora |
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Salvelinus alpinus |
July: The trout actively feeds, trying to regain weight after spawning.
Completely harmless. Popular in northern regions and among indigenous Arctic peoples. Used in traditional northern cuisine dishes.
Inhabits cold deep lakes and rivers. Is a cold-water salmonid species.
Spinning with small wobblers and spoons Ice fishing with jig and balance Fly fishing using artificial flies
Active in cold water, especially spring and autumn. Commonly found in deep cold lakes and rivers.
Average weight: 0.6 kg
Gut and cool immediately after catch. Meat is pinkish, tender, with a mild flavor. Consumed as food.
Fillet: Frying, baking, smoking
Whole fish: Fish soup, stewing
Whole fish: Fish soup, stewing
Fried Arctic char with lemon (Frying)
Marinate fillet in lemon juice
Marinate fillet in lemon juice
1. Marinate fillet in lemon juice for 20 minutes.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Baked Arctic char with herbs (Baking)
Good for whole fish
Good for whole fish
1. Rub fish with salt and herbs.
2. Bake at 180°C for about 25 minutes.
2. Bake at 180°C for about 25 minutes.
Smoked Arctic char (Smoking)
Preferably cold-smoked
Preferably cold-smoked
1. Salt fish for 12 hours.
2. Cold smoke for 6–8 hours.
2. Cold smoke for 6–8 hours.