verkfar
Verkfar, also known as "verkfærð" in Icelandic, refers to the traditional Icelandic method of preserving fish, particularly cod, by fermenting it in a brine solution. This technique has been practiced for centuries and remains an important part of Icelandic culinary culture.
The process involves salting fish with a mixture of salt and sugar, which is then packed into
Verkfar is often consumed as a cold dish, served with flatbread, potatoes, or other accompaniments. It is
Historically, verkfar played a crucial role in Iceland’s survival, allowing communities to store fish for extended