Greenlandic Ræklinger
Ilulissat seafood has several years of experience in preserving greelandic halibut (qaleralik), namely ræklinger (Qullukkat). Ilulissat seafood is using a patented preservation method which allows preservation of greelandic halibut all year around. The greelandic halibut has been caught in the fresh and cold seawater of Greenland.
Ilulissat Seafood produces and sales ræklinger world wide.
Greenland has many very old traditions for preserving seafood in the icecold artic wind, and one of them is Ræklinger. Ræklinger is semi-dried greenlandic halibut which before the preserving is cut into slises and applied on to a rack hanging for drying. Due to climate changes it is no more possible to produce ræklinger all year around. Therefore, Ilulissat seafood semi-dries the slises of greenlandic halibut in a closed and controlled environment where the temperature and ventliation are controlled carefully.
Ræklinger is normally consumed as a snack alone or together with soya-sauce. To explore the potential of ræklinger in modern cusine, Ilulissat Seafood has invited a danish kitchen chef and former NOMA employee to innovate new dishes and snacks that brings out the best of ræklinger in the sense of taste and aethestic.
Scroll-down to see the results.
Inspiration - dishes
Ræklinger with tomato salat and fresh rashberry
Fried ræklinger with broccoli salat and fresh almonds
Ræklinger with broccoli salat and fresh almonds
Oven baked ræklinger with stewed kale
Ræklinger soup
Ræklinger with oven baked onion and pickled rowan berries
Oven baked Ræklinger with omelette and kale
Oven baked Ræklinger with baked mushrooms
Ræklinger with fresh kale and apple
Inspiration - snacks
Ræklinger with blueberry salt
Oven baked ræklinger with horseraddish mayo
Ræklinger and soya sauce with a twist
Oven baked ræklinger with horseraddish and lemon mayo
Toasted bread with crisp ræklinger and egg cream
Ræklinger with kale pesto, buckwheat and chilli
Oven baked ræklinger with gooseberry dip
Fried ræklinger with soya sauce