The Culture

Iceland's food culture is heavily influenced by its geography, climate, and traditional farming practices. Due to the country's cold climate and rugged terrain, many of its dishes feature hearty and preserved foods, such as smoked and pickled fish, dairy products, and meats like lamb and reindeer. Traditional dishes include hangikjöt (smoked lamb), harðfiskur (dried fish), and hákarl (fermented shark). Fish, particularly cod and haddock, also play a significant role in Icelandic cuisine, with dishes like plokkfiskur (fish and potato casserole) and fish and chips being popular options. In recent years, Iceland has also seen a rise in vegetarian and vegan options, as well as more international influences in its food scene. Overall, Icelandic cuisine reflects the country's unique landscape and resilient people.

⭐ The National Dish ⭐

  • Hakarl

    https://current.seabourn.com/article/hakarl

    Hakarl is a traditional Icelandic food made from fermented shark meat. The meat is typically sourced from the Greenland shark and is prepared by burying it in a shallow pit and letting it ferment for several months. The fermentation process removes the toxic substances from the meat and gives it a distinct ammonia smell. It is then hung to dry for a few months before it is ready to be consumed. Hakarl has been a staple dish in Iceland for centuries and is usually served as an appetizer with a shot of the local spirit, Brennivín. It may be difficult to make this one yourself...

Other great dishes from Iceland