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Fish and seafood from Faroe Islands
Ræstur fiskur is Faroese cod or saithe hung unsalted in the wind under an outdoor roof until it ferments, which takes about two to three weeks depending on the weather. The fish passes from visnaður (drying) to ræstur (fermented) to turrur (dry), and the line between visnaður and ræst is fleeting. It is boiled whole and eaten with tallow or blubber and potatoes.
| Small cod or saithe, beheaded and gutted | Small fish suit air-drying best[svanberg2015][ark-slowfood] |
| Salt, only in the water the dried fish is boiled in | No salt is used in the drying; no other seasoning is added when boiling[svanberg2015] |
Total time across the recorded steps: 14 days – 21 days
What changes: The fish are headed, gutted and tied in pairs by the tail
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ræstur fiskur is Faroese cod or saithe hung unsalted in the wind under an outdoor roof until it ferments, which takes about two to three weeks depending on the weather. The fish passes from visnaður (drying) to ræstur (fermented) to turrur (dry), and the line between visnaður and ræst is fleeting. It is boiled whole and eaten with tallow or blubber and potatoes. Made in 4 steps over 14 days – 21 days. The longest step, hang outdoors under a roof in the wind, takes 14–21 days (Svanberg I. 2015). Staphylococcus, Flavobacterium, Micrococcus, Enterobacteriaceae and Candida yeasts, found on the surface of wind-dried Faroese mutton does most of the fermenting.
| Main step | 14–21 daysReported[svanberg2015] | Hang outdoors under a roof in the wind |
|---|
Ræstur fiskur is not salted before or during drying. Wind does the work, and humid weather spoils it.
Botulism has been reported from Faroese dried and fermented foods; nine cases between 1988 and 2007, two fatal, and fish products are believed to have contaminated the mutton (Svanberg 2023, on fermented mutton). Humid weather spoils the fish, and summer drying is avoided because of maggots (Svanberg 2015). This is a household craft, not a tested method. The FDA's barriers to botulism in preserved fish are salt, acid or drying to water activity 0.85 or below; ræst fish is unsalted and only half dry, and no source we read gives its pH. Ræstur fiskur is eaten boiled, but the FDA says not to rely on heat as the control.
Hazards the sources name: Clostridium botulinum (botulism cases reported in the Faroes; fish products are thought to have contaminated mutton).
Every number is labelled with how it is known. How this atlas is made
In 1846 Peter Ludwig Panum described unsalted wind-dried meat, pilot whale, fish and birds hung until ræst. Ræstur fiskur was once the Christmas Eve and New Year's Eve dish, aftanfiskur. Before home freezers became common in the late 1960s and early 1970s, drying and fermenting were the usual way to keep animal food.
