lóðum

Lóðum is a traditional Icelandic dish made from dried and salted fish, typically cod or haddock. The fish is cleaned, de-boned, and then cured in salt for an extended period. Following the salting process, the fish is hung to dry, often on wooden racks or lines, in a cool, dry environment. This drying process removes moisture, preserving the fish and giving it a distinctive texture and concentrated flavor.

Historically, lóðum was a vital food source in Iceland, particularly during the long winter months when fresh fish was scarce. The preservation methods used allowed Icelanders to store fish for extended periods, ensuring a consistent food supply. It was a staple in many households and a common item in trade.

To prepare lóðum for consumption, it is usually rehydrated by soaking in water for several hours or even overnight to remove excess salt and soften the fish. Once rehydrated, it can be cooked in various ways, such as boiling, pan-frying, or baked. It is often served with potatoes, rye bread, and butter, and can be a central component of traditional Icelandic meals. The flavor is intense and savory, with a firm, somewhat chewy texture that is characteristic of dried fish.