Luckily the season for pickled rams testicles is only one month in Iceland and that's February, the shortest month (although it won't seem short to anyone eating only those). But there are other times of year when there is a lot of a particular food on our little island.
In April and May each year my father, and many more farmers around Iceland, go about with their boats and nets and catch trout.
As each day adds lots of trouts, great creativity is needed and my brother, Keli Vert at Langaholt guesthouse and restaurant, uses his days now making cured trout, smoked trout, trout paté and of course fresh trout as a main course.
Mind you that this photo is not fresh trout ready to be served as main course. This is trout a few hours after his last swim, still a bit surprised about the lack of water around him. Once seasoned and pan-fried in Icelandic butter it'll be a wonderful meal with some fresh salad and baked potatoes and carrots.
Anyone who would like to have some can stop by while traveling Snæfellsnes peninsula. All contact info is on his website www.langaholt.is
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