Icelandic lobster tails: fresh,
tender, and elegantly served.
Iceland is known for the freshness and purity of their food products that reflects the care for nature and the environment typical in this healthful country.
Fish are caught in the pollution free waters of the North Atlantic, the lamb comes from sheep raised on fresh grass in the mountains. Chickens are also free range and the use of hormones in any meat is strictly forbidden.
Fish is the mainstay of the Icelandic diet.
Fresh fish from nearby waters is available at any time of the year. Icelanders eat mostly haddock, cod, plaice, halibut, herring and shrimp, but don't miss a chance to try the lobster while you are in Iceland. You will be delighted by the taste, texture and freshness.
The most common types of poultry raised in Iceland are chicken, duck and turkey. Game is limited but reindeer as well as meat from the herds of wild horses, smaller animals and wild birds are eaten and several restaurants that offer Icelandic menus make these dishes available.
In addition to wool, lamb and sheep
are a rich Icelandic food source.
There are over 80 types of Icelandic cheeses. The Icelandic skyr is a bit thicker than yogurt and used as a topping for breakfast or desserts or eaten just like yogurt. Mysa (whey) is another dairy specialty that has been made in the traditional method on farms in Iceland for centuries.
Even though Iceland is a rocky land situated near the polar circle, many garden vegetables thrive during the long sunny summer days. Root vegetables, cabbage and potatoes enjoy the climate and do well.
Other vegetables, fruits and flowers are grown in geothermally heated hot houses and what cannot be produced is imported from countries nearby.
The Icelanders are descendants of the Vikings and eat many of the same foods as their ancestors. Traditional foods, called thorramatur, are typically served during the winter months from January to March. These preserved foods include smoked and salted lamb, dried fish, smoked and pickled salmon, and more exotic specialties like singed sheep heads and cured shark!
Fresh breads are always available. Beside the loaves that are common elsewhere, Iceland's specialty breads include laufabraud (deep-fried paper-thin bread, traditionally served with Christmas roast lamb), kleinur (similar to doughnuts or crullers) and rye pancakes.
More about foods & recipes from Iceland around the Web:
Jo's Icelandic Recipes - This archived site hasn't been updated in a while, but check for menus for everyday Icelandic dishes, featuring an entire whole section on special holidays together with how they are celebrated in Iceland today. This family recipe book and cooking page is full of tidbits on Iceland's traditions and culture as well as many great food ideas.
- Icelandic layer cake - Translated literally this cake
is called a Vienna Cake and, with prune jam filling, is a traditional
Icelandic favorite at Christmas and special occasions. This Canadian
site has a very nice set of pictures to go with the instructions.