Harðfiskur

One of the staples of traditional Icelandic diet, harðfiskur is a fish delicacy made by following an old preserving method that involves drying fresh fish on wooden racks, outdoors in the cool Icelandic wind. The fish may be soaked in a weak brine before being dried for a slightly saltier flavor of the finished product.

Typical fish include haddock, cod, and wolfish, although fish such as flounder or arctic char can also be used. After drying for several weeks, the fish obtains a tough, papery, and chewy texture, and a characteristic yellowish hue, while the flavor is salty with a strong odor.

The fish needs to be pounded well before consumption so that it becomes flakier and softer, and is then typically enjoyed smeared with cold, salted butter as a snack. High in protein, omega-3 fatty acids, and vitamins, this fish delicacy is often enjoyed as packed lunch or used in stews or soups, and it is also an essential part of the Icelandic þorramatur buffet, which is traditionally consumed during the midwinter festivals (Þorrablót) in Iceland.

Once food for the poor, harðfiskur is today an expensive food item in Iceland, and it can be found in almost any grocery store.