Wind-dried fish jerky slathered with butter.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Wind-dried cod and haddock was Iceland’s main export for centuries and was used as a form of currency in the Middle Ages.
Harðfiskur is a charcuterie & cured from Iceland: wind-dried fish jerky slathered with butter. Wind-dried cod and haddock was Iceland’s main export for centuries and was used as a form of currency in the Middle Ages.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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