Veggjum

Veggjum is a traditional Icelandic dish that originated as a way to preserve fish during the long, harsh winters. The name "veggjum" translates roughly to "wall fish" in English, referring to the method of drying fish by hanging them on walls or racks to dry in the cold air. This technique was essential for Icelanders, who relied on fish as a primary protein source and needed to store it for extended periods.

The preparation of veggjum typically involves cleaning and gutting fresh fish, such as cod or haddock, then slicing it into thin strips. The strips are hung in a well-ventilated area, often indoors near a stove or fireplace, to dry slowly over several days. The drying process removes moisture, preserving the fish while concentrating its flavor. Once fully dried, the fish can be stored for months without refrigeration.

Veggjum is often rehydrated before consumption by soaking it in water or broth. It can then be used in various dishes, such as soups, stews, or as a side to other meals. The texture becomes tender yet slightly chewy, and the flavor remains rich and savory. Historically, veggjum was a staple in Icelandic cuisine, particularly during the winter months when fresh food was scarce.

Today, veggjum remains a cultural symbol of Icelandic resilience and resourcefulness. While modern refrigeration has reduced its necessity, it is still enjoyed as a nostalgic and traditional dish. It is also a popular ingredient in contemporary Icelandic cooking, often featured in restaurants and home kitchens as a unique and flavorful addition to meals.