In Iceland, traditional fish drying racks, known as Harðfiskur, are scattered around the country. These wooden frames are used to dry cod, haddock, and wolffish from the Atlantic waters. The fish is hung on the racks or cliffs, cured naturally by bacteria, and pounded into chewy strips. While modern methods are taking over, these drying racks offer a glimpse into Iceland's culinary history and provide a unique protein-rich snack that pairs perfectly with Icelandic butter.