ræstingum

Ræstingum is a term used in Iceland to describe the process of preparing and preserving traditional Icelandic food, particularly fermented shark and dried fish. It is a communal activity often undertaken in the autumn or winter months. The preparation involves a series of steps designed to make the otherwise inedible ingredients palatable and safe for consumption.

For fermented shark, known as hákarl, the Greenland shark is typically buried in sand or placed in a rudimentary pit for several weeks or months. This allows the flesh to ferment, breaking down toxic uric acid. Following fermentation, the shark is hung to dry for several more months. This drying process further cures the meat and reduces its strong ammonia smell, though it remains potent.

Dried fish, or harðfiskur, is another common item prepared through ræstingum. This usually involves cod or haddock, which is gutted, cleaned, and then hung on wooden racks or frames to dry in the open air. The cold, dry climate of Iceland is ideal for this process, which can take several weeks. The resulting fish is hard, brittle, and can be stored for extended periods.

Ræstingum is deeply rooted in Iceland's history, reflecting a time when food preservation was essential for survival. These methods allowed Icelanders to store food through the long, harsh winters. While modern refrigeration has changed food availability, the tradition of ræstingum continues, often as a way to maintain cultural heritage and connect with historical practices. The taste and smell of foods prepared through ræstingum are often challenging for outsiders but are considered delicacies by many Icelanders.