Pickled Ammassat is a modern Greenlandic recipe for a classic traditional dish of pickled ammasaat (Greenlandic capelin) fish in a vinegared sugar brine. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Pickled Ammassat.
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Ammassat is the Greenlandic name for the Greenlandic Capelin Mallotus villosus it's a seasonal prey fish that is forced onto Greenland's shores in summer by predator fish. Their arrival on Greenlandic shores represented an abundance that simply could not be ignored. They were prepared then a portion was eaten fresh, the majority was air-dried and a portion was pickled. The pickling technique being based on that used for pickled muktuk (ie pickled whale meat).
Ingredients:
400g ammassat fish, scaled
For the pickling brine:
1 tsp pickling spice
3-4 Bay Leaves
100g Sugar
1 tsp Black Pepper
5 Cloves
1 tsp whole juniper berries
500ml Water
750ml White Vinegar
Method:
To prepare the pickling brine, simply combine all the ingredients (except the whale meat and onions) in a saucepan. Bring to a boil, stirring to dissolve the sugar and salt then add in the prepared ammassat and cook for 5 minutes.
Take off the heat and set aside to cool slightly.
Remove the fish from the brine and pack into jars. Pour over the hot brine, making sure the fish are completely covered. Secure with vinegar-proof lids and set aside to cool. Label and store to mature for at least 7 days.
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