Hung haddock – Sigin ýsa

This is an acquired taste, much like Finnan Haddie, which is also a traditional Icelandic way of preserving haddock, only we call it reykt ýsa (smoked haddock). Because haddock does not take well to salting like it cousin, the cod, it is usually either smoked or "hung" when it needs preserving.Take one haddock, approx. 1 to 1 1/2 kilo, and remove the head and guts, or ask the fishmonger to do it