mannalögu

Manna logu is a traditional Icelandic dish made from dried and salted fish, typically cod, that has been soaked and then boiled or fried. The process involves several steps to tenderize and desalinate the fish before it is prepared for consumption. Historically, it was a common and important food source in Iceland due to the abundance of fish and the need for preservation methods.

The preparation of manna logu begins with soaking the dried, salted fish in cold water for an extended period, often several days, with water changes to remove the excess salt. Once rehydrated and desalted, the fish is typically boiled until flaky and tender. It can then be served as is, often with boiled potatoes and a simple sauce, or it may be further prepared by frying. Some variations might include adding butter or herbs during or after cooking.

Manna logu represents a practical application of food preservation techniques that were essential for survival in Iceland's harsh climate. While modern refrigeration has changed food preparation habits, manna logu remains a part of Icelandic culinary heritage, appreciated for its distinct flavor and its connection to the country's past. It is a dish that embodies resourcefulness and the utilization of readily available ingredients.