veggjum
Veggjum is a traditional Icelandic dish that originated as a way to preserve fish during the long, harsh winters. The name "veggjum" translates roughly to "wall fish" in English, referring to the method of drying fish by hanging them on walls or racks to dry in the cold air. This technique was essential for Icelanders, who relied on fish as a primary protein source and needed to store it for extended periods.
The preparation of veggjum typically involves cleaning and gutting fresh fish, such as cod or haddock, then
Veggjum is often rehydrated before consumption by soaking it in water or broth. It can then be
Today, veggjum remains a cultural symbol of Icelandic resilience and resourcefulness. While modern refrigeration has reduced