FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
Historical hákarl pits were covered gravel features near Iceland's coast; later production uses draining containers and a separate outdoor drying stage. Sources describe varied practice, not one standard plan.
A round, stone-filled pit at Hrísbrú was interpreted as a barrel position; its exact vessel, contents and use remain uncertain.
Show on mapA large cask set into the pantry floor at Hofstaðir was used to store food in whey.
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Movable perforated containers hold Greenland-shark cuts during the modern Icelandic maturation of hákarl, letting liquid drain; the best-documented example is a wooden box used in a 2021 study.
A coopered wooden barrel held herring and salt during northern European curing. Siglufjörður's early-20th-century station is one documented setting; barrel forms and processes varied.