Walk into any Icelandic grocery store or gas station and you'll find bags of something that looks like pale, crinkled bark. That's dried fish, and to Icelanders it's as normal a snack as potato chips are to Americans.
Here's what it is, how it's made, how to eat it and why we think it deserves a much bigger audience.
What it is
Icelandic dried fish is white fish, usually cod or haddock, dried in cold air until almost all the water is gone. In Iceland it's called harðfiskur (HARTH-fis-kur), which simply means "hard fish."
What's left is light, flaky and chewy, with a clean, savory, faintly sweet taste. It's less fishy than you'd expect. Think of a delicate jerky made from the leanest fish in the sea.
How it's made
The basic method hasn't changed in centuries:
- Fillet. Fresh fish is gutted and filleted.
- Hang. The fillets hang in cold, moving air. Traditionally that meant outdoor wooden racks, where the North Atlantic wind did the work over several weeks.
- Dry. Many producers now dry indoors in climate-controlled rooms, but the principle is the same: cold air, constant airflow and no cooking.
- Soften. The dried fillets are often pounded or rolled so they're easier to tear, then sold whole or cut into bites.
There's no heat, no smoke and usually nothing added beyond salt. Iceland's cold, relatively dry air is what makes it possible. Fish dries before it spoils.
Why it's so high in protein
Fresh cod is about 80% water. Remove the water and what's left is mostly protein, because cod has almost no fat or carbohydrates. Icelandic producers list dried fish at roughly 80–85% protein by weight.
That makes it one of the most protein-dense whole foods you can buy. By comparison, standard beef jerky is about one-third protein by weight, according to USDA nutrition data.
How Icelanders eat it
The classic way is with salted butter. Tear off a strip, spread a little butter on it and eat. The butter softens the texture and rounds out the flavor. It sounds strange until you try it.
You'll also see people eat it plain, straight from the bag, on hikes, in the car and in front of the TV. It's a lunchbox staple for kids, too.
How to buy it in Iceland
Look in the snack aisle or near the fish counter of any grocery store, such as Bónus, Krónan or Nettó, and at most gas stations. The package will say harðfiskur (HARTH-fis-kur). Beyond that, a few tips:
- Cod vs. haddock: Cod is lighter and flakier. Haddock is slightly firmer and the most traditional. Both are good.
- Bites vs. fillets: Bags of bite-size pieces are easier to eat on the go. Whole fillets are better for sharing with butter.
- Where it's cheaper: Grocery stores beat souvenir shops by a wide margin.
It isn't cheap, even in Iceland, because it takes several pounds of fresh fish to make one bag.
Does it smell?
A little. Open a bag in a small car and everyone will know. It's a clean, sea-air smell, not a rotten one. That's the fermented shark's job.
How long does it keep?
Dried fish is shelf-stable because there's so little water left in it. Keep it sealed and dry and it lasts for months. Once a bag is open, close it tightly. Humidity is the enemy.
Can you bring it back to the U.S.?
Generally yes. The USDA doesn't regulate most seafood brought in by travelers, but you must declare all food on your customs form. Our customs guide has the details.
Why we're bringing it to America
Dried fish has been fueling Icelanders for centuries. It was trail food, ship food and winter food long before anyone said "macros." Today it fits perfectly into how a lot of Americans eat: high protein, nothing artificial and easy to carry.
But in the U.S., it's almost impossible to find, and what is available is sold like a souvenir. So we started HardFish: Icelandic cod with nothing added but salt, about 84% protein, in three flavors: Original, Chili Lime and Lemon Dill.
We're launching in the U.S. soon. If you've tried it in Iceland and want it at home, join the founding list.