I find foods like this interesting because it goes against my instincts of what's safe to eat. Same with most things cured, fermented, etc.
But one thing I was wondering - in an open drying shack like that, how to they keep the bugs away?
But one thing I was wondering - in an open drying shack like that, how to they keep the bugs away?
What I'm curious about is what they do if they put a batch out and then a warm front blows through unexpectedly. Do they take the fish down and stuff them in a freezer until the weather cools off again? I can't imagine they let the whole batch get ruined.
The article mentions they dip the fish in brine before hanging up as well. Google indicates other methods of drying fish include sprinkling salt on to keep bugs away.
I was shocked by the lack of screens in windows in Norway, and I'm guessing Iceland is the same. The only time it has actually bothered me was on a farm when the cows were in the nearest pasture - there were so many flies!
Similar to the Nordics and Canada.
The black fly is the worst of them imo.