What do Icelanders eat? The most “disgusting” in the world is Icelandic cuisine
Many people have heard about “scary” Icelandic dishes, or rather about how they smell, look and what they are made from.
But let's figure out whether traditional Icelandic cuisine and is it still worth trying some of the delights?
Icelanders eat a lot of fish and seafood, and for meat they prefer local lamb. Icelandic skyr and cheeses made from local Icelandic milk are very popular. Local rye bread, baked with the addition of bran and various healthy grain additives, is also very popular.
When talking about traditional Icelandic food, it can be divided into several sections:
Exotic dishes
Hákarl or Hákarl, in Icelandic Kæstur
Hákarl is the dried meat of the Greenland Shark or Basking Shark, which are found in Icelandic waters. Shark meat is placed in a pebble-sand mixture for 6-8 weeks; now these are special boxes, but previously it was simply buried. This is done so that the poisonous juices rich in ammonia flow out of the shark so that it can be eaten. After essentially rotting, the meat is dried for 2-4 months in the fresh air. After this, the meat is cut into cubes and eaten.
Hakarl is very popular at Christmas and New Year holidays. In fact, only the smell is deterrent; the meat tastes more or less good, although the aftertaste is not the best.
Hritspungur or Hrutspungur
This dish is not seafood, but meat. Young lamb eggs are marinated in a sour hammer or whey, and then the whole thing is pressed into one pie. This dish is considered a festive dish in Iceland; apparently there are not so many young lamb eggs.
Svid or Svay
This dish causes unpleasant sensations by its very appearance: a ram's head sawed in half with eyes and teeth. Of course, it is first cleaned of wool and boiled. Sometimes it is kept in lactic acid before cooking. They say that the tastiest things are the cheeks and the brain, followed by the eyes... but usually no one eats the ears.
Slatur
Slatur is prepared from sheep tripe, i.e. from entrails, fat and sheep blood, which are placed in a gastric bladder and sewn up. In this form, the entire dish is baked and served... with sweets rice pudding! Isn't that an interesting combination?!
Sea food
Fiskur dagsins - fish of the day
Everyone knows that Iceland is located in the middle of the ocean, and fishing here is the most important part of life. Sea fish in huge quantities they catch here all year round. Part of the fresh catch is delivered daily to restaurants and offered to visitors in the form of a dish called Fiscure dagsins - fish of the day. This dish may contain cod, haddock, catfish or other species sea fish. In any case, be sure that they will bring you a very tasty dish: a portion of sea fish fillet, beautifully decorated with herbs, potatoes, vegetable side dish And delicate sauce. average price portions: 3100-4600 CZK.
Hardfiskur or Harofiskur
This dish is not scary or intimidating and is popular not only among local residents, but also among visiting tourists. Hardfiskur is a dried or dried fish, most often it is cod or haddock. Most often, Hardfiskur is served with oil, since without oil the fish meat dried in the Icelandic winds is very dry.
Humarsúpa – lobster soup
Humarsupa is a traditional and famous Icelandic soup. Very tasty creamy cream soup, made from lobsters. There is also a similar crab soup. It is served in many restaurants, the price of a large portion is 2900 - 3200 CZK.
Saltfiskur
As the name suggests, this dish is associated with salt and fish. The fish is covered with a rather thick layer of salt and remains in this form for some time. Salt absorbs moisture and dries out the fish. Fish prepared in this way can be stored for a very long time. Next, before cooking, the fish is placed in water for several hours (or days). After the fish has soaked, it is simply boiled and served with bread and potatoes.
Fiskibollur
Fiskibollur are medium-sized fried fish cutlets, similar in appearance to cheesecakes. The content of sea fish in the minced meat from which they are prepared is at least 50%. Sometimes fish cakes can be quite small, about the size of a meatball. Fiskibollur is another national Icelandic dish that is offered in many local cafes and restaurants where cutlets are prepared according to their own family recipes. The price per serving is 2700-2900 CZK.
This dish is convenient to take on the go. Ready to eat frozen fish cutlets They are also sold in any supermarket in Iceland. The average price is about 1500 CZK per kilogram.
Gravlax
The name of the dish Gravlax sounds very incomprehensible, but at the same time it is quite traditional for us marinated salmon with dill.
Seald
Herring cooked with various spices, usually served with potatoes.
Sjávarréttasúpa - seafood soup
Syauwarrehtasupa. It is prepared from freshly caught fish, shrimp, mussels, langoustines, in general, everything that was caught in the sea. Onions and spices will also be added and dressed with fresh cream. Sjávarréttasúpa served in restaurants seafood cuisine. Usually, a portion plate is filled with seafood so that a spoon does not fit. One large bowl of this soup will replace lunch from three courses and satiates completely. The price per serving is 2900-3600 CZK. The soup is often served with fresh Icelandic bread and butter.
Gellur
Sometimes they say that Gellur is prepared from cod tongues, which is actually not entirely true. This dish is prepared from the muscle that is located just under the tongue. Gellur can simply be boiled and served with a side dish and then it is an average dish in taste, but if Gellur is baked in the oven with spices, then it is very tasty!
Hvalspeak
Nowadays Hvalspik is cooked extremely rarely, but at one time this dish was considered one of the main dishes in Iceland. Khvalspik is prepared from whale fat, which is smoked in lactic acid.
Kaistur praise
A completely modern Icelandic dish - meatballs, although made from whale meat soaked in whey.
Plokkfiskur
Plohkfiskur - fish with boiled potatoes cream sauce. The national Icelandic main course, simple and relatively inexpensive (by Icelandic standards), but very tasty and filling. You can taste it in almost every cafe in Iceland. Externally, Plokkfiskur vaguely resembles poorly ground mashed potatoes. The dish is prepared from fillet pieces boiled fish, usually cod or haddock, with pieces added boiled potatoes. Fish and potatoes are mixed, seasoned with creamy sauce and baked in the oven. Served with brown rugged bread and vegetables. The average price of a serving is 2500 – 2900 CZK.
Ready-to-eat Plokkfiskur is also sold in the meat departments of Icelandic supermarkets. Its quality is no worse than in a cafe, and the cost is lower. The dish needs to be transferred from plastic packaging to a bowl, heated in the microwave and enjoyed the taste. The price is about 1500 CZK per kilo.
Pickled seal fins
From the name of this dish, everything immediately becomes clear: seal fins, which, as usual in Iceland, are pre-soaked or fermented.
Whale meat
This is probably one of the most popular dishes among tourists. Whale meat is cooked in many different ways, but the most popular is whale steak. Although they also cook shish kebab, eat it raw with sauces, dry it, etc. For cooking, minke whale meat is used, which is not under protection and is not in danger.
Meat dishes
With meat dishes in Iceland, not everything is as good as with seafood; the choice is quite poor; lamb or lamb predominates, although there are also other types of meat.
Lambalæri, Lambahryggur
Lambalairi and Lambahriggur are Icelandic lamb meat. When you come to Iceland, it would be an unforgivable mistake not to try a hot lamb dish. Icelandic lamb (lamb) is a very tender and tasty meat that does not have the characteristic smell usual for this type of meat. Icelanders love their sheep, eat a lot of lamb and know how to cook it to lick your fingers. Order from a Lambalæri or Lambahryggur café or restaurant and enjoy unique taste juicy, tender, melt-in-your-mouth lamb combined with vegetables and a delicious creamy sauce. The average price of a serving in a restaurant is from 4,500 CZK.
In many roadside cafes you can taste Icelandic lamb goulash with vegetables. Very tasty and hearty dish, price per serving is 2900-3200 CZK.
Blakeya
Lamb or lamb meat for grilling, maybe another type, the main thing is to cook it so that a charcoal crust is formed.
Hangikyot
Hangikjot is one of the dishes prepared for the holidays in Iceland. Young lamb meat is smoked over birch wood, but since this is Iceland, dried sheep droppings are added to the wood for piquancy. After the meat has been sufficiently smoked and has absorbed the “savory” aroma, it is boiled and served with white sauce and potatoes.
You can buy it already prepared, most often Hangikyot is cold cuts in vacuum packaging, weighing about 200 grams, which is sold in supermarkets. And in many Icelandic cafes you can buy ready-made sandwiches from Hangikyot. The average price of a serving of sandwiches is 1700-2100 CZK.
Lundi
A dish made from poultry... Birds are puffins, the very symbol of Iceland. The meat is cooked in milk sauce, usually these are breasts. Puffins are also grilled. No one is very worried about them, because there are very, very many dead ends in Iceland.
Kyotsupa
Meat soup, which is prepared from young lamb meat, vegetables and potatoes. In fact, it is no different from our traditional soups.
It is also sometimes called Kyotsupa. This soup is a must try when in Iceland! Relatively inexpensive, but tasty and satisfying, it is offered to visitors in almost any restaurant and cafe. Rich, thick soup prepared from a large amount of young lamb meat, with the addition of potatoes, carrots, onions, other vegetables, rice and spices. It comes with soup fresh bread with butter.
The soup, as a rule, is so thick and satisfying that it can successfully replace the second course too. Some Icelandic cafes outside of Reykjavik will give you a free refill. You just need to ask. On the most popular tourist routes in Iceland, near natural attractions, there are small trailers where local farmers sell delicious, homemade, freshly prepared Kjötsúpa. The average price of a serving of soup in a cafe or restaurant is 1900-2200 CZK; in trailers it is usually cheaper.
Dessert
The harsh climate of Iceland is not very conducive to making sweets, and baking requires flour, which was not particularly available in ancient Iceland. So the Icelanders make do with a meager choice, but it is very tasty.
Laufaraus
Very thin bread, somewhat reminiscent of lavash in appearance
Volcanic bread
Rye bread, which is very popular in Iceland. The main feature of this bread is that it is prepared in hot volcanic soil, into which molds with dough are placed. The bread is dark in color and has a sweetish taste; it is usually served with butter and fish.
Kleinur
These “donuts” can be tasted in all corners of Iceland. Actually it's small pieces dough that tastes like donuts. It is very tasty to eat kleinur with hot chocolate in cold weather. This is how you greet people at the entrance to the Kerid volcano with hot chocolate and kleinur. Right next to the parking lot there is a small wooden house where you need to buy a ticket and get your portion of chocolate with kleinur. The ticket costs 400 ISK.
Skyr
Not exactly a dessert, but probably the most popular fermented milk product in Iceland. Reminiscent of thick, creamy yogurt, berries and fruits are often added to it. Icelanders use skyr as breakfast, snack, drink or dessert, and used in making sauces.
Icelanders often prepare all kinds of pancakes and desserts with berries, and of course they make berry preparations preserves and jams.
Beverages
Coffee
Probably the most popular drink in Iceland is coffee, of course it is not grown anywhere in Iceland, but this does not stop Icelanders from being ardent lovers of this drink. In Iceland, coffee is prepared not only traditionally, but also in a special way with caraway seeds.
Brennivin
Strong alcoholic drink, 37.5 degrees. Brennevin is made from potatoes and caraway seeds. The drink is fermented for 2-3 months, and then goes through two stages of distillation. During the Icelandic Prohibition, this drink was popularly nicknamed the “Black Death” because... The government came up with a skull and crossbones logo. And they usually snack on Brennevin with a piece of Haukarl - rotten shark.
: very tasty lamb soup and tender fish, baked with vegetables. All tourists coming to Iceland are sure to try these peasant-style, simple but tasty dishes and are very pleased. The cooking recipes are not at all complicated, even a novice housewife can do it. I invite you to cook them and enjoy the taste of traditional Icelandic cuisine.
Sheep have always been held in high esteem here, ever since the ancients settled Iceland. And today there are twice as many sheep on the island as there are Icelanders themselves. Therefore, lamb is the basis national cuisine of this country. Unlike, for example, beef which, traditionally, is not very popular in Iceland, but costs much more than lamb. Farmers keep cows primarily to produce milk rather than meat.
One of the features of Icelandic life that is unusual for Russians is the absence of markets where you can bargain with the seller and buy your favorite piece of fresh meat or a can of fresh milk. No, all products in Iceland are sold only in stores and no one would think of bargaining with the seller. In the fall, when the mass slaughter of sheep begins, in supermarkets you can even buy half a processed sheep carcass, cut into pieces, packaged and frozen. Excellent, fresh meat affordable price. Many Icelanders do this.
Icelandic lamb is an excellent meat. Absolutely environmentally friendly. The taste is completely different from Russian lamb, without a characteristic smell. Mostly lamb is used - the meat of six-month-old sheep. Lambs are born in the spring, graze all summer with their mothers on fresh grass and crystal clear Icelandic air, drink spring water, gain weight, and in the fall they go under the knife.
This is the meat used to make traditional Icelandic lamb soup. Of course, you can use any meat, just take into account the cooking time so that the meat is completely cooked.
Icelandic soup recipe KJOTSUPA
Us you will need:400 gr. lamb, you can use beef or pork; 1 onion; 2 potatoes; 200 gr. rutabaga or turnip; 200 gr. carrots; 1 tbsp rice; 1 tbsp salt; 1 tablespoon of a mixture of dry herbs (parsley, dill, basil - to taste); 1 liter of water.
Preparation:
1. Place meat in boiling, salted water, bring to a boil, remove foam and reduce heat. Cook at low boil for 20-25 minutes.
2. While the meat is cooking, peel all the vegetables and cut them into medium pieces (2 x 2 cm).
3. Add vegetables, rice and a mixture of dry herbs to the boiling broth and cook over low simmer for another 30 minutes. In 10 min. Before it’s ready, remove the meat from the pan, remove it from the bones, cut it into pieces and put the pulp back into the pan.
4. Ready soup remove from heat and let steep for 10-15 minutes. IN finished form The soup turns out aromatic, rich and thick, something between the first and second courses. If desired, you can add fresh herbs to the plates. Be sure to serve the soup black or white, spread with butter.
Bon appetit!
I must say that traditional meat soup It is prepared in Iceland all year round and everywhere. You can taste it in expensive restaurants and roadside cafes, where it sometimes tastes even better. In addition, in some cafes they will be happy to pour you a free refill - a second cup of soup, sincerely glad that you liked the dish. Isn't it a nice bonus for tourists from friendly Icelanders? My advice to you: when you are in Iceland, try Icelandic meat soup in roadside cafes! I can tell you which ones!
And now I suggest you cook Icelandic a fish dish, light, low-calorie, healthy and very tasty. It is perfect for both a regular family dinner and a holiday table.
For cooking we will need fillets of any sea fish. The fish must be boneless and skinless. Herring is not suitable because of its bonyness, mackerel because of its smell. I usually use cod, haddock or catfish fillets. Today I will be preparing excellent Icelandic cod.
Frozen fish fillets must be thawed at room temperature and gently squeeze out excess liquid.
Fish baked with vegetables. Recipe.
We will need:
400-500 gr. fish fillet without bones and skin; 2-3 medium onions; 3-4 medium carrots; 1 small bay leaf; salt and ground black pepper; 1 tbsp. a spoon of any mayonnaise; 1 tbsp. a spoonful of ketchup or tomato paste; a little bit of any vegetable oil for frying.
We will cook in a frying pan with a lid. The depth of the pan should be at least 4 cm. Preparation:
1. Peel the onions and carrots, wash and dry with paper napkins. Cut the onion into cubes, carrots into narrow circles. Pour a little vegetable oil into the frying pan, add the vegetables and fry over low heat, covered, stirring regularly, for 10-15 minutes. until the vegetables are half cooked. Avoid overcooking. During frying, add salt to taste and add a bay leaf.
2. Lightly sprinkle the fried vegetables until half cooked with ground black pepper and place the chopped fish fillet on top in portioned pieces and slightly squeezed out of excess water:
3. Mix mayonnaise and ketchup (or tomato paste) and lightly coat the fish pieces with this mixture. Then, without turning the fish, lightly salt the top and sprinkle with black pepper.
Cover the pan with a lid and simmer the dish over low heat for 10-15 minutes. until the fish is ready. Do not stir. Check the readiness of the fish with a fork.
If the fork easily enters the fish, then the dish is ready. Using a spatula, carefully place the fish along with vegetable pillow into portioned plates. If desired, you can sprinkle with fresh chopped herbs and garnish with fresh or pickled vegetables. Rice or potatoes are great as a side dish. The dish turns out very juicy and, as a rule, no sauce is required. But, of course, this is not forbidden. You can use ketchup or any other sauce.
Fish baked with vegetables is very tasty both hot and cold. It's easy dietary dish, useful for adults and children. Cook, try, make yourself and your loved ones happy! I'm sure you'll like it!
Bon appetit!
The most important “ingredient” in Icelandic cuisine is its unique location. Iceland is famous for its abundance of fresh water, clean nature and fishing, while geothermal energy makes it possible to supply all year round fresh vegetables, which are grown in organic greenhouses.
Over the past few years, Iceland has become one of the most dynamic food destinations in Europe, regularly introducing exciting new recipes. Chefs cooking modern dishes from traditional products, influenced by the philosophy of the new Scandinavian cuisine, where freshness and local, seasonal ingredients play an important role.
The basis of Icelandic cuisine is fresh fish dishes. Some of the richest fishing grounds in the North Atlantic are off the coast of Iceland, where cool and warm ocean currents meet to create ideal conditions to replenish fish stocks. From time immemorial, fishing has been an integral part of Icelandic history and culture. It was the basis of the life of the nation, an important part of the diet, and a major export product. Iceland has strict standards to maintain sustainable fishing and has good laws to regulate catches. Visit one of Iceland's many fish restaurants and you'll see why locals believe they invented fish cuisine.
Icelandic lamb is also a popular ingredient. Sheep roam the open countryside all summer, feeding wild berries and moss. Autumn comes and they are rounded up by shepherds on horseback, as has been done since the days of the first settlers. The aroma of local herbs permeates succulent Icelandic lamb, delighting chefs around the world.
Chefs throughout Iceland use vegetables and herbs grown in geothermally heated greenhouses, allowing you to enjoy best quality products. Iceland's dairy products are also famous for their useful qualities and taste, especially Skyr yoghurt, which can already be found on sale throughout Europe.
Fish and lamb are traditional, but most restaurants offer beef, poultry, pork, game, lobster, shrimp and scallops, as well as vegetarian dishes. You will also find many themed restaurants in the country, such as Indian, Pakistani, Korean, Chinese, Thai, Filipino, Japanese, Italian, French, Spanish, Danish, American and Mexican cuisines.
The street offers tourists a particularly favorite Icelandic snack, the pylsa, or hot dog. Tell street vendor“eina með öllu” (with everything) and you will get a hot dog boldly topped with crispy fried onions, ketchup, sweet mustard, raw onions and curry sauce.
Along with new culinary delights, Traditional Icelandic cuisine is also widespread. In the era before modern technologies food storage, i.e. before the invention of the refrigerator, food was traditionally preserved using more primitive methods. This traditional food consists of pickled, salted, dried or smoked fish and meat various types. In order to survive the long winter months, all parts of the animals were used for food. Don't be surprised if you see fermented shark fillet, smoked sheep's head or pickled lamb testicles on restaurant menus. Try them at your own risk.
The most “disgusting” in the world is Icelandic cuisine
Here is a list of traditional Icelandic dishes, some of which may not be to everyone's taste.
While some traditional Icelandic dishes are considered a delicacy, and some are commonly eaten by locals and tourists, there are some dishes you might not want to eat in Iceland. And some tourists go so far as to claim that this is the most disgusting food! Luckily, Iceland is home to some of the world's best delicious dishes— especially when it comes to lamb or seafood.
For centuries, Icelanders had to smoke, salt or dry their food to preserve it during the harsh winters. As a result, traditional cuisine Iceland's food mainly consists of seafood and lamb that have gone through some kind of processing method.
Fresh fruits and vegetables are a fairly new addition to Icelandic cuisine (only since the last century!). Today the country prides itself on fresh produce and there are... whole line gourmet restaurants renowned around the world, and there is also a regular Food and Fun Festival where chefs from other countries use Icelandic ingredients to create some new and delicious treats.
But if you want to experience something a little more traditional, then check out the following food items:
Hakarl (haukarl) – shark fillet
You've probably heard that the traditional Icelandic way of "preserving" shark meat is to bury it in the ground and then urinate on it before letting the meat rot for a few months. It is not true! Well, the “pee” thing is a little true, but the shark doesn’t rot, it ferments.
Shark meat actually smells like ammonia, which is what gave birth to this myth. To get rid of the smell, shark meat is packed in boxes with cracks and gravel and allowed to “dry” for 1.5-2 months. This is done to get rid of the acid in the meat, which prevents the shark meat from being eaten fresh. And then it is hung on hooks and it is air-dried for another 2 to 4 months. When serving, cut off the resulting crust.
The result is a product that is more for everyone. Connoisseurs of very sharp cheese may like this dish. As for the rest, well, let's just say that this is not a common dish in Iceland. Although older generation in Iceland they still eat and enjoy this dish. You can buy Hákarl at the Kolaportid flea market on the weekends in the produce section for a small fee. Icelanders just love selling pieces of Hákarl for tourists to see on their sour faces! For extra hardcore, wash it down with Iceland's famous drink Brennivín!
Brennivin - Black Death
Brennivín can be directly translated as "flaming wine", although it is mainly marketed as "black death". Brennivín is schnapps made from caraway and potatoes. This drink has a strong cumin flavor and will quickly send you into oblivion. Although, if you eat fermented shark fillet or pickled lamb testicles, it's probably not such a bad thing.
Surir hrutspungar - marinated lamb testicles
The history of the appearance of sheep's testicles goes back to ancient times. Iceland was a very poor country, and the poor peasants used whatever they could eat for food. Their menu also included sheep's testicles. They were pickled and did not spoil in winter.
Hot spring rye bread
Let's move on to something more delicious!
Icelandic rye bread is very popular in the country. This dark bread, which has a very specific taste, a little sweet. However, it is not a cookie and is mainly eaten with butter, fish or smoked lamb (hangikjöt - see below). One of the options for preparing this bread is to place the dough in special wooden barrels in the ground near the hot springs and pick it up the next day. Delicious!
Harðfiskur (hardfiskur) – dried fish
Another one popular food in Iceland it is dried fish, usually cod or haddock. It is very popular among Icelanders and some foreigners. It's kind of like "stockfish". Icelanders consume tons of it every year, smearing it with butter. The texture of the fish is very dry and the oil makes it softer. You need to chew each piece very carefully before swallowing it! Dried fish very rich in protein, 100g of product contains about 80-85% protein. You will either love it or hate it!
Svið (swid) - ram's head
Iceland's favorite local delicacy and national dish is lamb's head. You can buy it frozen in almost any supermarket. The entire head is cooked, except for the brain. Cheeks and tongue - best part. It tastes exactly like lamb or mutton.
At the café "Fljótt og Gott" ("Fast and Good") at the BSI bus terminal in Reykjavik, you can buy it daily. You can also get sviðasulta (in the form of brawn) - created by mincing the meat from boiled sheep heads, pressing into molds and then chilling. It is eaten as a side dish with bread.
Slatur – blood pudding
Slátur literally means "slaughter". This is a dish made from lamb entrails, blood and fat. This dish is often served with a sheep's head. This is Iceland's answer to Scottish haggis. Blood sausage is also often served alongside sweet rice pudding, which is a slightly odd combination.
There are two types of slátur: blóðmör ( blood sausage) or lifrarpylsa ( liverwurst). Blóðmör is reminiscent of English/Irish black pudding and lifrarpylsa is reminiscent of Scottish haggis, although Icelandic slatur is much softer in texture. Some people like slatur sprinkled with sugar.
Hangikjöt (hangikyot) - smoked meats
A delicacy that is eaten in Iceland mainly at Christmas. The meat (mutton or lamb) is smoked, either with birch wood or with dried sheep droppings. It is then usually boiled and served hot or cold in slices with peas, mashed potatoes and white sauce similar to bechamel sauce.
It is often accompanied by thin bread (laufabrauð). In recent times, it has become popular to eat hangikyot raw, just like Italian prosciutto. You can also buy slices of hangikjöt in supermarkets to eat as a sandwich.
Laufabrauð - sheet bread
This is a very thin round “bread” - similar in texture to flatbread. These can be variously flavored flatbreads and are eaten with butter, although laufabrauð is fried in hot oil. Before serving this bread to the table, it is cut into portions, which is often done as a family meal. new year tradition. There are many traditional cutting methods, but you can come up with your own twist to show off your creative side!
Saltfiskur - salted fish
One of the methods used in Iceland to preserve food is pickling. The fish is completely covered with salt, which dries and is absorbed into the carcass. Before use, Saltfiskur should be soaked in water for several hours or even 2-3 days. The soaking time depends on the size of the fish, how much salt you want to get rid of and how often you change the water.
Today you can buy “lightly salted” fish that does not need to be soaked. But nothing will give you the same taste and texture as "right" salty fish. Traditionally, salted fish is simply boiled and served with potatoes and rye bread, but today it has become popular to cook it in the Spanish or Italian style, with tomatoes or, for example, olives. Icelandic salted cod remains one of Iceland's largest exports and is a popular delicacy in Portugal, Greece and Spain.
Kæfa - pate
Favorite addition to bread. Icelandic kæfa is made primarily from lamb and is almost identical to pate - but it is made in different shapes, smooth or rough.
It is worth noting here that the only species of whale eaten in Iceland is the minke whale (which has never been on the verge of extinction!).
Whale meat can be eaten raw or cooked. If you cook it (or have someone cook it for you), you need to make sure the portion is not too big because whale meat gets dry quickly. Whale meat is red meat similar to steak, but softer and leaner than beef. It is often described as a cross between beef and tuna. Whale meat is also very tasty raw, just like eating sushi with wasabi and soy sauce- but it is equally good after boiling, when it is served with a side dish, like a beef steak. Yummy!
Gellur – fish tongue
When fried, for example in breadcrumbs, gellur can be quite tasty. On the other side, traditional way preparing gellur - only by boiling.
Gellur is often mistakenly called "fish tongue", but is actually the fleshy, triangular muscle from the back of the fish.
Reyka - Icelandic vodka
This vodka is produced in small batches only in Iceland.
When producers set out to create the first vodka distillery in Iceland, they chose this unique country for its natural resources. To make vodka, Arctic spring water is collected from a source that passes through 4,000-year-old lava fields. Lava rocks naturally filter the water, making it some of the cleanest water in the world. The purity of the water makes it possible to impart “transparency” to the taste of this vodka. Did we forget to mention that this plant runs on geothermal energy from volcanoes? Reika Vodka isn't just made in Iceland. She was born in Iceland!
Fiskibollur – fish balls
Fiskibollur are balls of fish and onions or potatoes (similar to meatballs). You can buy them cheaply ready-made in supermarkets, where they are sold either tin can or in vacuum packaging. It would be much better to make your own fish balls, as buying from supermarkets is not very interesting. Store-bought Fiskibollur does not have a distinct flavor and is too bland.
Lundi – puffin bird
Lundi (puffin bird) can be boiled in milk sauce or smoked. Smoked puffin is a real delicacy that can be found in restaurants throughout the country. Lundi is the national dish of the Westman Islands, home to the largest colony of puffins in Iceland.
Kjötsupa ( kyotsupa)- meat soup
Traditional Icelandic meat soup is a hearty and delicious soup made from pieces of lamb, potatoes, carrots, onions and rutabaga.
Fiskisupa - fish soup
The recipe for Icelandic fish soup or seafood soup varies from family to family. Fish soup is most often prepared with cream, and one of the most interesting recipes includes blue cheese and curry.
Iceland has such an abundance of fresh fish and seafood that you should definitely try the best fish soups in the world, which are prepared only in Iceland!
In conclusion, I want to mention one thing that every foreigner always likes. No list of traditional Icelandic cuisine would be complete without mentioning dairy products.
Skyr is a low-fat dairy product that resembles yogurt, but it is very different from yogurt, it is more like soft cheese. He has a very creamy taste, contains practically no fat, but it has a lot of protein! This is a product that is unique to Iceland and is very popular among locals and foreigners. Many of Iceland's skyr desserts have gained popularity abroad, and now you can buy skyr in some other countries!
It’s hard to believe, but the favorite restaurant of many Icelanders is an ordinary hot dog stand! Although today the hot dog has become inter national dish and is present in the diet of many nations, it is the Icelanders who are very proud of their version of the dish, which they call pulsa.
In addition to buns and sausages, ketchup, sweet mustard, fried onions, raw onion And mayonnaise sauce remoulade To try the traditional pulsa, you need to ask the seller at the hot dog stand to add whatever they have to the usual bun and sausage.
Boiled salted fish
Another national dish of Icelandic cuisine is boiled salted fish with hamsatolg. Hamsatolg is sheep fat that has been first melted, then returned to a solid state and melted again. It doesn't sound very appetizing, but most Icelandic families cook this dish at least once a month and find it very tasty.
Jonas noted that he had never even thought about the absurdity of pouring sheep fat on fish until one of the foreigners pointed it out to him. The best place to try this delicacy is definitely a local's home, as restaurants rarely offer this dish to guests.
Boiled sheep's head
Classic Icelandic dishes also include boiled sheep's head, which is usually served with mashed potatoes or beets. The history of the origin of such a dish is quite simple: in early times, life for the Icelanders was harsh, and in conditions of a shortage of meat, the inhabitants cooked every part of the animal.
Boiled sheep's eyes are considered a special delicacy among older Icelanders. One of best places, where you can try boiled sheep's head, according to Jonas, is a small restaurant BSI - Fljott og Gott at the Reykjavik bus station.
Skyr
Skyr has been an important part of Icelandic cuisine for many centuries. Essentially, it is a fermented milk product that is similar to yogurt, but is not. Formally, the product refers to soft cheese, but the composition is not as important as the method of serving this dish.
Skyr has a high nutritional value, it is rich in proteins, calcium and various vitamins. The product can be found in any Icelandic supermarket, and now they even produce versions with different flavors.
Plokkfiskur
Unusual Icelandic dish is plokkfiskur, which translates as “fish puree”, although, in fact, it is just finely chopped fish stew. Historically, this was a kind of leftovers: on Monday, Icelanders cooked and ate fish, and on Tuesday they served what was left of the fish from the day before for breakfast.
Traditionally, the dish is served with potatoes and dark rye bread and is also a food that is best enjoyed when visiting locals. Local restaurants may serve fish, but Icelanders never eat this dish in restaurants, so waiters may be surprised by such an order from a local.
“What is Icelandic cuisine like?” Iceland's cuisine hasn't changed much since Viking times, although chefs have certainly become more creative over time. Icelandic cuisine includes dishes such as lamb, potatoes, fish and other seafood.
Rich in seafood. And how could we live without them if we are surrounded by Arctic waters? There you can try cod, haddock, anglerfish, herring, stingray, lobster and salmon.
Minke whales are picked off on the fly, although many visitors refuse to try the whale meat. Stripe can be seen on the menu of all establishments in the form of kebabs, steak or ahi tuna steak.
Icelanders say the minke whale is not an endangered species, but some visitors claim the minke whale is a whale and refuse the dish. But some people say, “I’ll try just once,” which certainly sounds like a reasonable explanation.
I wouldn't say there's any whaling going on here. A chef in Iceland suggested we try this dish, so we did. The taste is something between tuna and beef. But in fact, the taste of a dish depends on how it was prepared.
The dish may be served overcooked or tough, requiring a lot of chewing, but tastes like buttery fish. We tried this dish at a fish shop in Reykjavik. Stripe has a very delicate aroma and a red, almost purple core. That's it for whale meat.
Skyr
Let's move on to something more interesting: Skyr! Skyr! In fact, skyr is a non-fat product. This fermented milk product, reminiscent of yogurt (in fact, it is not yogurt, but soft cheese). Skyr is very healthy and nutritious. This is a thick, creamy yogurt that tastes like greek yogurt, sour cream and soft ice cream.
Icelanders eat skyr always and everywhere: for breakfast and snacks. Skyr can also be drunk (there is skyr in the form of a drink), it is eaten instead of sauce (skyr nice), or as sweet filling for dessert. Skir is also known to have been thrown into the Houses of Parliament during protests or in nightclubs. Is there anything you can't do with Skyr?
Hotdog or "pylsa"
Another Irish food is the hot dog or "pylsa". Why is everyone obsessed with Irish hot dogs? Isn't it just a hot dog? Regular hot dog with pork, beef and lamb. The presence of beef meat gives an unusual aroma. And even the aroma of seasonings is not able to overcome the smell of beef. Hands down, this was the fastest hot dog I've ever eaten.
The most famous pylsa store is located opposite the harbor in the center of Reykjavik. It's called "Bæjarins Beztu Pylsur", which means "town of the best hot dogs". It’s better to order “eina með öllu” (regular hot dog), which includes: sweet Chinese mustard, ketchup, onion, deep-fried onions, and spicy spicy sauce. You can also order a Clinton hot dog.
It was named after President Clinton due to his simple order in 2004. His simple order was ridiculed in all the local newspapers (how can you order a hot dog without fried onions?).
Lamb is a special ingredient in Icelandic hot dogs, and one of the greatest sources of culinary pride.
Icelanders will tell you that their lamb is the best in the whole world. And indeed it is. Probably because they let their sheep wander through the highlands and lush green grass before corralling them in the winter. The result is luxurious, tender meat with a pleasant aroma.
One evening, one of the guys and I tried lamb in Reykjavik. He said his mom's lamb recipe was better before he tried the lamb here.
