frakkar

Frakkar is a type of salted air-dried cod dish originating from Iceland. The dish has a long history, dating back to medieval times when Icelanders would dry and preserve fish to make it last throughout the impoverished winter months.

The preparation of frakkar involves laying the cod on a wire rack, allowing it to dry in a smokehouse or a similarly ventilated space. During the drying process, the cod is routinely massaged and manipulated to prevent the formation of unwanted bacterial growth.

To make the frakkar edible, it was traditionally mixed with a vinegar and cod liver oil emulsion. This addition not only enhanced the flavor of the dish but also helped to extend the shelf life of the cod by eating into the proteins and preventing spoilage.

The mixture is often served during a banquet or special occasions such as the midwinter feast of the Viking festival of Yule. Servings of frakkar were part of certain ancient rituals.

Today, traditional frakkar is a real delicacy, and while it hasn't become a well-known dish around the world yet, Icelandic chefs claim this is a true masterpiece of culinary tradition.