Hryggnum

Hryggnum is a traditional Icelandic dish that originates from the country’s rich fishing heritage. The name translates to "backbone" in English, referring to the main ingredient: the backbone of a fish, typically cod or haddock. This dish is known for its simplicity and the use of minimal ingredients, reflecting Iceland’s resourceful culinary traditions.

The preparation of hryggnum involves cleaning and seasoning the fish backbone, often with salt, pepper, and sometimes butter or oil. It is then baked or grilled until tender and slightly crispy. The dish is commonly served with a side of boiled potatoes, rye bread, or a simple salad, allowing the flavor of the fish to remain the forefront. In some variations, the backbone may be marinated in vinegar or lemon juice before cooking to enhance its taste.

Hryggnum is particularly popular in rural areas of Iceland, where it was historically a practical way to utilize parts of the fish that might otherwise go to waste. It remains a beloved comfort food, often enjoyed as a home-cooked meal. The dish’s rustic appeal and connection to Icelandic culture make it a staple in local cuisine, though it is less commonly found in modern restaurants compared to other traditional dishes. Its preparation reflects the resourcefulness and simplicity valued in Icelandic cooking traditions.