Harðfiskur (Iceland)


A staple of the traditional Icelandic diet, harðfiskur is a fish delicacy made following an ancient preservation method that involves drying fresh fish on wooden racks outdoors in the cool Icelandic wind. Fish can be soaked in a weak brine before drying for a slightly saltier taste of the finished product.

Typical fish include haddock, cod, and wolffish, but fish such as flounder or arctic char can also be used. After several weeks of drying, the fish acquires a hard, papery and chewy texture and a characteristic yellowish color, while its taste is salty and has a strong odour.

To make the fish more flaky and soft, it needs to be beaten well before consumption, and then cold, salted butter is usually spread over it as a snack. High in protein, omega-3 fatty acids and vitamins, this fish delicacy is often used in lunch wraps or in stews or soups, and is also an essential part of the Icelandic þorramatur buffet traditionally enjoyed during midwinter holidays.

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

ENJOY YOUR MEAL

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