Dried Haddock-70g or Dried Catfish -50g
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. All over the island you’ll see harðfiskur hanging to dry. Up close, the process looks more like a crime scene than anything else, with fish heads pointed to the heavens and the stench of rot in the air. But you needn’t venture far from Reykjavík to taste harðfiskur yourself—you’ll find it at nearly every grocery store.