Iceland

Local lamb and fish are of excellent quality and remain the staples of Icelandic cuisine. The lamb has a distinctive natural flavor because it is allowed to roam free in the countryside feeding on unfertilized pastures. Likewise, lobster, ocean perch, cod, salmon and trout from clean waters are refreshingly delicious. Dairy is an important part of the Icelandic diet. Other food items include seabirds, waterfowl and their eggs, berries, mushrooms, herbs and dried seaweed. Vegetables like cabbage and potatoes are grown outside in the summer. Other fruits and vegetables are grown throughout the year in geothermally heated greenhouses.

The focus and flavor of modern Icelandic fare comes from the delicate quality of fresh ingredients whereas the flavor of traditional food was determined by how it was preserved, perhaps pickling in lactic acid or brine, drying or smoking. Hakarl is a traditional Icelandic fermented shark dish, which is prepared first by burying the meat in a hole in the sand for up to 12 weeks and then hanging it to dry for several months more. When ready to eat, Hakarl has a potent smell of ammonia and is not recommended for anyone with a weak stomach. In fact, many Icelanders never eat it, but doing so is considered a sign of strength.

More than 80 types of cheese are produced in Iceland, some of which have won international awards. Skyr is an authentic cultured cheese that has been strained, similar to Bulgarian yoghurt. You will find a wide array of breads and pastries in Icelandic bakeries. Cinnamon rolls and chocolate cakes are popular. Layer cakes called randalin come in many varieties but all have five layers of alternating cake and fruit, jam or icing.—Jennifer Capalbo

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