Traditional cured Atlantic fish jerky
A centuries-old preservation technique that creates dense, chewy dried fish - a staple protein of the Faroe Islands. This simple preparation requires only high-quality Atlantic fish and time, showcasing how island communities transformed seasonal abundance into year-round sustenance.
Serves 8
Fillet fresh fish, leaving skin on. Remove excess moisture with paper towels.
Rub fillets generously with sea salt, pepper, and spices. Layer on racks with paper between.
Hang or place on racks in cool, well-ventilated space. Traditionally dried outdoors on wooden racks.
After 3-4 days, fish should be semi-dry. Continue drying for 7-10 days total until very firm.
Once completely dry, store in breathable cloth bags in cool, dry location.
Choose high-quality, fresh fish for best results
Humidity affects drying time - may take longer in damp climates
Hanging method allows best air circulation
Use different fish species available locally
Add hot chili for spiced version
Include juniper berries for complexity
Store in cool, dry place in cloth bags for several months. Keep away from moisture.
For centuries, Faroese fishermen dried fish as a way to preserve their catch. This tradition remains central to Faroese food culture and identity, with dried fish still exported worldwide.
Yes, use a dehydrator at low temperature (80-90°C) or dry in an oven with door propped open.
Properly stored dried fish can last several months or longer.
Per serving (60g) · 8 servings total
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