STOCKFISH, Wall Sticker

Price appr. 63€

Icelanders have probably dried fish for sustenance since the time of settlement. For many centuries in Iceland, salt was a rare commodity, which meant that salting food for long-term storage was impossible. Fish that was not consumed fresh had to be air-dried to produce what has been called stockfish. With this method it could be stored for a long time and then soaked and cooked when required. Today stockfish is produced from headed and gutted fish that is air-dried, hanging by its tail from racks. The drying frames are either erected on open areas close to fishing towns and villages or in specially constructed drying houses where geothermally heated air blows around the fish and speeds up the process. Nowadays almost all Icelandic stockfish is exported, mostly to Italy and Nigeria. Icelanders mainly consume a type of stockfish that is called harðfiskur (hard-fish) and is mostly produced from haddock and catfish. It is filleted, dried and often cut into bite-sized pieces. Harðfiskur with a pat of butter is a delicious and healthy snack that most Icelanders enjoy.

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