In Sweden, 'lutfisk' - lye-cured stockfish - is a traditional Christmas dish. I assume the stockfish comes from Norway, where they use it more frequently in everyday cooking than we do.I see you folk preserve lots of berry and fruit. Up here we don't do so much but we are air drying moose meat and smoking dry fish - I'm don't know what you call this fish in English.
we dry or smoke meat by cutting long thin threads of meat and hanging it out of reach of critters. The air here is much drier than I noticed in your country.
I think smoked meat (and fish) is much more common than air-dried here in the UK. There's been quite an increased interest in doing it yourself over recent years and especially during the pandemic.