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Have you ever heard the phrase, “don’t knock it until you’ve tried it”? That phrase was probably referring to harðfiskur. Harðfiskur or wind-dried fish has been a staple in Icelandic diets for centuries. It’s made by drying fish, most often cod, in the cold North Atlantic air until it becomes cured by bacteria. Think sun-dried tomatoes, only colder! Once it’s dried, the fish turns hard and yellow and is then pounded by a meat mallet, turning it into the softer fish that Icelanders know and love. You’ll see fish hanging to dry all over the island, and you can even find it at nearly every grocery store on the island.

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