Introduction
Ammassat, also known as capelin, is a small fish native to the cold waters around Greenland. Traditionally, these fish are dried and eaten as a snack, providing a rich source of protein and nutrients. Ammassat is a simple yet flavorful delicacy that embodies the essence of Greenlandic cuisine. Whether enjoyed on its own or as part of a meal, learning to prepare Ammassat connects you to the traditional practices of Greenland’s people.
Ingredients
- Fresh Ammassat (capelin) fish
- Coarse sea salt
- Optional: Lemon juice or herbs for flavor
Instructions
- Cleaning the Fish: Start by cleaning the Ammassat fish. Remove the scales, guts, and heads if desired. Rinse the fish thoroughly under cold water.
- Salting: Lay the cleaned fish on a flat surface and sprinkle generously with coarse sea salt. The salt helps to preserve the fish and draw out moisture, enhancing the drying process.
- Drying: Hang the salted fish in a cool, well-ventilated area. Traditional methods involve air-drying the fish outdoors, often in a shaded spot to avoid direct sunlight. Depending on the climate, drying can take several days to a few weeks. The fish should be firm and completely dry to the touch.
- Storage: Once dried, store the Ammassat in an airtight container or vacuum-sealed bag to maintain freshness. Dried Ammassat can be stored for several months if kept in a cool, dry place.
- Serving: Ammassat can be eaten as is, providing a chewy, flavorful snack. Alternatively, it can be rehydrated by soaking in water for a few hours before being used in soups, stews, or other dishes.
Cooking Tips
- Drying Conditions: Ensure the drying area has good airflow and is free from insects. Indoor drying with a fan can be used if outdoor drying is not possible.
- Flavoring: While traditional Ammassat is simply salted, you can experiment by adding lemon juice, pepper, or herbs during the salting process for extra flavor.
- Rehydrating: If you prefer a softer texture, rehydrate the dried fish in water before consuming or cooking with it.
FAQs About Ammassat
- What is Ammassat?
Ammassat is a small fish, also known as capelin, that is traditionally dried and eaten as a snack in Greenland. - How is Ammassat prepared?
Ammassat is cleaned, salted, and then air-dried for several days to weeks, depending on the climate. - Can I use other types of fish for this recipe?
While Ammassat (capelin) is traditional, similar small fish like smelt or sardines can be dried using the same method. - How long does it take to dry Ammassat?
Drying time varies based on climate and humidity, but it typically takes several days to a few weeks. - What is the best way to store dried Ammassat?
Dried Ammassat should be stored in an airtight container or vacuum-sealed bag in a cool, dry place. - Can I flavor Ammassat before drying?
Yes, you can add lemon juice, pepper, or herbs to the fish before drying for additional flavor. - How do I know when the Ammassat is fully dried?
The fish should be firm, dry to the touch, and free from any moisture. It should have a slightly chewy texture when eaten. - Is Ammassat eaten raw or cooked?
Dried Ammassat is typically eaten as is, but it can also be rehydrated and used in cooking. - Can I dry Ammassat indoors?
Yes, if outdoor drying is not feasible, you can dry the fish indoors using a well-ventilated space and a fan. - What are the nutritional benefits of Ammassat?
Ammassat is rich in protein, omega-3 fatty acids, and essential vitamins, making it a nutritious snack.
Conclusion
Ammassat is more than just a dried fish; it’s a traditional Greenlandic snack that has sustained generations in the Arctic. Simple yet rich in flavor, preparing Ammassat at home allows you to experience a piece of Greenland’s culinary heritage. Whether enjoyed as a snack or incorporated into meals, Ammassat offers a unique and nourishing taste of the North.