You don’t need to be a food expert to recognize that dried fish, or Harðfiskur, is one of the most popular snacks in Iceland.
Icelanders often pair it with fresh cheese and a glass of fine wine, making it a perfect treat for evenings or gatherings.
Iceland’s culture is quite different from European culture, and nobody should be surprised why their food taste is also different.
While pronouncing Harðfiskur might be tricky, you’ll quickly find that the process of making this dried fish is even more challenging.
How is the Fish Dried?
Drying fish in Iceland is a centuries-old tradition that has stood the test of time due to its simplicity, reliance on nature, and the unique flavor it imparts to the fish.
Though the process is straightforward, it requires careful attention to factors such as weather, timing, and temperature.
Here’s a step-by-step guide to understanding how this iconic Icelandic snack is made.
1. Selecting and Preparing Fresh Fish
Creating dried fish begins with choosing the freshest catch, typically species like cod, haddock, or wolffish, which are abundant in Icelandic waters. Freshness is key to producing high-quality dried fish, as it preserves the flavor and texture.
- Deboning: Skilled hands remove bones to ensure a smooth, clean final product.
- Descaling: The scales are removed to facilitate even drying and to ensure the texture remains palatable.
These steps not only ensure the fish dries evenly but also enhance its overall quality, making it easier to consume as a snack.
2. Hanging the Fish in Traditional Drying Sheds
After the fish is cleaned and prepared, it’s transported to large outdoor drying sheds known as “hjallar.” These sheds are typically located in coastal areas outside of towns, where the salty sea air contributes to the drying process.
The fish is hung on wooden racks or ropes, allowing maximum air circulation around each piece.
- Airflow: The design of the sheds allows the wind to circulate freely, naturally pulling moisture out of the fish.
- Protection from the Elements: While exposed to fresh air, the fish is shielded from direct rain or harsh sunlight affects the drying quality.
The fish typically remains in these sheds for up to five weeks, during which time it slowly loses moisture, shrinking in size and concentrating its flavors.
3. Monitoring Weather Conditions
Iceland’s unpredictable weather plays a pivotal role in the drying process. Traditionally, fish drying is done during cooler months when temperatures are low but stable.
- Cold and Dry Weather: Ideal drying conditions include cold, crisp air, which helps draw out moisture without introducing mold or bacteria.
- Wind Patterns: The coastal winds aid in faster drying, but care must be taken not to let the fish dry too quickly, which could cause it to become brittle.
Dedicated individuals, often with years of experience, monitor both the weather and the drying fish, ensuring the process is progressing optimally.
4. Cold Drying in the First Few Days
The first few days are crucial to the entire drying process. During this time, the fish is exposed to cold temperatures, typically just above freezing. This stage allows the fish to firm up, locking in the flavors of the sea and ensuring it doesn’t spoil.
Cold air helps slow down the evaporation of moisture, preserving the fish’s texture and integrity.
This controlled cold drying also contributes to the distinctively fresh taste that Icelandic dried fish is known for, offering a rich flavor profile that reflects the country’s pristine coastal waters.
5. Transition to Warmer Temperatures
Once the initial drying period in cold weather is complete, the fish is then gradually moved to a slightly warmer environment. This step, which lasts about five to six days, is critical for removing the remaining moisture without drying the fish too rapidly.
- Maintains Firmness: The outer layers dry thoroughly while the inner layers are cured, resulting in a firm, chewable texture.
- Enhances Flavor: Slow drying at moderate temperatures allows the fish to develop a more robust flavor, making it perfect for snacking or using in traditional Icelandic dishes.
During this phase, the drying sheds are carefully managed to ensure the fish doesn’t become too warm, which could introduce unwanted spoilage or affect its quality.
6. Inspecting for Quality
Before the dried fish is ready for packaging, it undergoes a final inspection. Workers check each piece to ensure it’s properly dried and cured. This stage is crucial because inconsistently dried fish may not have the shelf stability needed for long-term storage.
- Texture: The fish should be dry to the touch but not overly brittle. A slight bendability indicates perfect drying.
- Smell: Properly dried fish retains a clean, salty aroma, reminiscent of the sea, without any strong or off-putting odors.
- Appearance: The color of the fish should be light and uniform, indicating even drying without sunburn or discoloration.
What Follows the Drying Process?
Once the fish fillets are deboned, they continue drying in controlled cold storage environments.
This stage ensures that the fish achieves the perfect level of dryness while maintaining its texture and flavor. Once the fish has dried for an adequate period, workers manually fillet it further, preparing it for the next steps in the process.
Preparing the Fish for Further Curing
The next step involves piercing a small hole in the fish’s skin. This hole serves a practical purpose by allowing the fish to be easily hung on rods for additional curing.
The fillets are then dipped in a brine solution—comprising salt and water—which enhances the curing process by adding flavor and preserving the fish for long-term storage.
Hanging and Air Curing
After being brined, the fish is hung on rods again to allow air circulation as it cures.
- Catfish
- Haddock
- Cod
- Halibut
Each fish type responds differently to the brine, absorbing it in unique ways, resulting in distinct flavor profiles for each variety.
The Importance of Iceland’s Natural Conditions
The curing process can take several weeks, depending on the fish type and environmental factors.
Iceland’s cold, dry air plays a crucial role in achieving the ideal consistency for dried fish, ensuring that it reaches a delicate balance of flavor and texture.
Why is Dry Fish so Popular in Iceland?
Dry fish holds a significant place in Icelandic culture and cuisine, primarily due to the country’s long history of relying on fish as a vital food source.
For centuries, Icelanders have used drying and curing techniques to preserve fish, allowing it to be stored for extended periods without refrigeration.
The preservation method was essential for survival in Iceland’s harsh climate, where fresh food could be scarce during the winter months.
Today, the tradition of eating dried fish continues, not only because of its practicality but also because it has become a beloved snack that embodies the country’s heritage.
Its rich flavor, chewy texture, and high protein content make it a popular choice among locals and tourists alike, offering both sustenance and a connection to Iceland’s fishing past.
Another reason dry fish remains popular in Iceland is its health benefits. Dried fish is an excellent source of protein, omega-3 fatty acids, and essential nutrients like vitamins D and B12, which contribute to a balanced diet.
In a country where fresh fish is abundant, drying fish allows Icelanders to enjoy the nutritional benefits of seafood year-round.
The simplicity of the preparation—often just fish and salt—means it is a natural, unprocessed food, appealing to health-conscious consumers.
Hello, I’m Philip Cooper. As an enthusiastic writer and explorer, I dedicate myself to uncovering the unique cultures and traditions of the Arctic regions. My journey began with a fascination for the resilient communities and their way of life in one of the world’s most challenging environments.
At The Fourth Continent, I share stories about the rich heritage, traditional practices, and the breathtaking landscapes of Greenland and its neighboring areas. Join me as we explore the wonders of the Arctic, bringing you closer to the heart of this magnificent land.
