krafðar

Krafðar, also known as *krafla* in some contexts, refers to a traditional Icelandic method of preserving fish, particularly salmon, through a combination of drying and smoking. This technique has been used for centuries by Icelandic fishermen and settlers to extend the shelf life of their catch before modern refrigeration became available.

The process typically involves salting the fish to remove moisture and prevent spoilage, followed by slow drying in the open air or in a smokehouse. In some variations, the fish is exposed to wood smoke, which imparts a distinct flavor and further preserves the meat. Krafðar is often consumed as a snack or a protein-rich meal, especially during winter when fresh fish was less accessible.

Historically, krafðar played a crucial role in Icelandic cuisine, allowing communities to store food for long periods. The method was particularly important in remote areas where access to fresh ingredients was limited. Today, it remains a cultural practice, though it is less common than in previous generations. Krafðar is sometimes prepared in modern kitchens as a nostalgic or traditional dish, though commercial production has largely replaced home-based techniques.

The term *krafðar* can also refer to similar dried fish products found in other Nordic and Arctic regions, where similar preservation methods were employed. While variations exist, the core principle—drying and salting—remains consistent across these traditions.