kústur

Kæstur is a type of Icelandic fermented fish, commonly made from fish such as herring or mackerel. The word "kæstur" is derived from the Old Norse language and translates to "soured" or "fermented". The traditional Icelandic method of preparing kæstur involves letting the fish break down naturally by the enzymes present in the fish, resulting in a strong-smelling and flavorful product.

The process of making kæstur typically begins with the selection of fish of the right size and quality. The fish are then cured with salt to remove moisture and prevent spoilage. Next, the fish are placed in a container, often made from wood or clay, where they are left to ferment for several weeks or months. As the fish breaks down, it releases a strong-smelling liquid that is rich in fish proteins and oils.

Kæstur has been an important part of Icelandic cuisine for centuries, particularly during the winter months when other sources of protein may be scarce. It is often served as a condiment or side dish, and is prized for its intense flavor and nutritional value. Kæstur is a rich source of omega-3 fatty acids and other essential nutrients, making it a popular choice among health-conscious individuals. However, the strong smell of kæstur can be off-putting to some, and it is not commonly consumed outside of Iceland.