Harðfiskur

Fuji Superia Film - Hafnarfjörður, Iceland

The Icelandic "harðfiskur" or dried fish has been very popular with Icelanders throughout the centuries. Providing Icelanders with a healthy snack that's full of protein and nutrients. Harðfiskur has been a staple in Icelandic diets for centuries. It’s made by drying fish, most often cod, but also haddock and wolffish, in the cold North Atlantic air until it becomes cured by bacteria, similar to the process of maturing cheese. Once it’s dried, the fish turns hard and yellow, and isn’t really edible until it’s pounded by a meat mallet, turning it into the softer harðfiskur that Icelanders know and love.