Iceland, a land of dramatic landscapes, geothermal wonders, and captivating folklore, offers a unique culinary experience as intriguing as its surroundings. Forget the usual suspects; Icelandic cuisine is an adventure, a testament to resourcefulness, and a surprisingly delicious journey for the intrepid foodie. So, what exactly is Iceland known for when it comes to food and drink? Prepare to be surprised!
The Staple: Seafood from Pristine Waters
Iceland’s location in the North Atlantic Ocean guarantees an abundance of fresh, high-quality seafood. Fishing has been a cornerstone of the Icelandic economy and culture for centuries, shaping the nation’s culinary identity. The cold, clean waters yield some of the finest fish and shellfish in the world.
Cod: Iceland’s White Gold
Cod, or þorskur in Icelandic, is arguably the most important fish in Iceland. It has been a staple food for generations and continues to be a dominant force in Icelandic cuisine. From traditional dishes to modern interpretations, cod appears in countless forms.
Salted Cod (Saltfiskur): A preserved form of cod, saltfiskur is soaked in water to remove the salt before being cooked. It is often served in hearty stews or pan-fried.
Dried Fish (Harðfiskur): Another preservation method, drying fish in the open air, results in a chewy, protein-rich snack. Often enjoyed with butter, harðfiskur is a true Icelandic delicacy.
Fresh Cod: Pan-fried, grilled, baked, or poached, fresh cod is a delight. Its delicate flavor and flaky texture make it a versatile ingredient.
Other Seafood Delights
Beyond cod, Iceland offers a wide variety of other seafood options.
Arctic Char: This salmonid, related to salmon and trout, thrives in Iceland’s cold, clear rivers and lakes. It has a delicate flavor and a rich, pink flesh.
Salmon: Both wild and farmed salmon are available in Iceland. Smoked salmon is particularly popular.
Haddock: Similar to cod but with a slightly sweeter flavor, haddock is another common fish in Icelandic cuisine.
Lobster: The Icelandic lobster, also known as langoustine, is small but incredibly flavorful. It is often grilled or served in a creamy bisque.
Mussels and Other Shellfish: Fresh mussels, scallops, and other shellfish are readily available and often featured in seafood stews and pasta dishes.
Lamb: A Taste of Icelandic Pasture
Lamb is another cornerstone of Icelandic cuisine. The sheep roam freely in the highlands during the summer months, grazing on wild herbs and grasses, which gives the meat a unique flavor. Icelandic lamb is known for its tenderness and distinctive taste, often described as slightly gamey and incredibly flavorful.
Traditional Lamb Dishes
Several traditional Icelandic dishes feature lamb as the main ingredient.
Kjötsúpa (Meat Soup): A hearty lamb soup, kjötsúpa is a staple in Icelandic households. It typically includes lamb, potatoes, carrots, turnips, and various herbs.
Hangikjöt (Smoked Lamb): Smoked lamb is a popular Christmas dish. It is traditionally smoked over birch wood, giving it a distinct smoky flavor.
Lamb Chops: Grilled or pan-fried lamb chops are a simple but delicious way to enjoy the flavor of Icelandic lamb.
Modern Lamb Preparations
Icelandic chefs have embraced modern techniques to showcase the quality of Icelandic lamb.
Slow-Cooked Lamb Shoulder: Slow-cooking lamb shoulder results in incredibly tender and flavorful meat.
Lamb Burgers: Ground lamb makes a delicious and unique burger.
Lamb Tartare: For the adventurous eater, lamb tartare is a sophisticated and flavorful dish.
Dairy Products: From Skyr to Ice Cream
Dairy products play a significant role in the Icelandic diet. Cows graze on lush pastures, producing milk that is used to make a variety of cheeses, yogurts, and other dairy products.
Skyr: Iceland’s Superfood Yogurt
Skyr is a thick, creamy dairy product similar to yogurt but technically classified as a cheese. It is incredibly high in protein and low in fat, making it a popular and healthy snack. Skyr has been a part of Icelandic culture for centuries.
Traditional Skyr: Traditionally, skyr was served with milk and sugar.
Modern Skyr: Today, skyr is available in a variety of flavors and is often used in smoothies, desserts, and even savory dishes.
Icelandic Cheese
Iceland produces a range of cheeses, from mild and creamy to sharp and tangy.
Ísbúi: A popular Icelandic cheese, Ísbúi is a semi-hard cheese with a mild, slightly nutty flavor.
Other Cheeses: Many local farms produce artisanal cheeses, offering a diverse range of flavors and textures.
Ice Cream: A Year-Round Treat
Despite the cold climate, Icelanders love ice cream. Numerous ice cream parlors offer a wide variety of flavors, often using fresh, local ingredients. You’ll find Icelanders enjoying ice cream year-round, even in the depths of winter.
Rye Bread: Baked in the Ground
Rye bread, or rúgbrauð in Icelandic, is a dark, dense bread with a slightly sweet flavor. What makes Icelandic rye bread unique is the way it is traditionally baked: in a pot buried near a hot spring. The geothermal heat slowly cooks the bread, giving it a distinctive texture and flavor.
Geothermal Bakery Experience
Visiting a geothermal bakery and tasting rye bread baked in the ground is a truly unique Icelandic experience. The slow baking process creates a moist and slightly sweet bread that is unlike any other rye bread you have ever tasted.
Rye Bread in the Icelandic Diet
Rye bread is often served with smoked fish, cheese, or butter. It is also a popular accompaniment to traditional Icelandic dishes.
Unique and Adventurous Foods
Icelandic cuisine is not for the faint of heart. Some traditional dishes may seem a bit unusual to foreign palates, but they offer a glimpse into Iceland’s culinary history and resourcefulness.
Hákarl (Fermented Shark)
Perhaps the most infamous Icelandic food, hákarl is fermented shark, typically Greenland shark or basking shark. The shark meat is buried underground and left to ferment for several weeks, then hung to dry for several months. The fermentation process removes the urea and trimethylamine oxide from the shark meat, making it edible. Hákarl has a strong ammonia-rich smell and a pungent flavor. It is often eaten as part of a þorramatur, a traditional Icelandic feast.
Svið (Singed Sheep’s Head)
Svið is a singed sheep’s head, typically boiled and sometimes cured. The head is singed to remove the wool, then boiled until the meat is tender. It is often eaten with mashed potatoes and turnips. Svið is a traditional dish that is still enjoyed by many Icelanders, particularly during the winter months.
Blóðmör (Blood Pudding)
Blóðmör is a type of blood pudding made from sheep’s blood, flour, and suet. It is similar to black pudding in other parts of the world. Blóðmör is often served with mashed potatoes and turnips.
Slátur (Offal)
Slátur is a collective term for various types of offal dishes, including blóðmör and lifrarpylsa (liver sausage). These dishes are made from the internal organs of sheep and are a traditional part of Icelandic cuisine.
Drinks of Iceland
Beyond food, Iceland offers a few noteworthy beverages.
Brennivín: The Black Death
Brennivín is a traditional Icelandic schnapps distilled from potatoes and flavored with caraway. It is often referred to as “svarti dauði” or “black death” due to its potent nature. Brennivín is traditionally served with hákarl to help wash down the strong taste.
Icelandic Beer
Iceland has a thriving craft beer scene, with numerous breweries producing a wide variety of beers. From pale ales to stouts, there is a beer for every taste.
Reykjavík Grapefruit
While not exactly a traditional Icelandic drink, grapefruit soda is incredibly popular in Iceland, particularly the brand Reykjavík Grapefruit. It’s a refreshing and slightly sweet beverage that is often enjoyed as a mixer or on its own.
Modern Icelandic Cuisine
While traditional Icelandic dishes are still enjoyed, modern Icelandic cuisine has evolved significantly. Icelandic chefs are embracing fresh, local ingredients and incorporating modern techniques to create innovative and exciting dishes. Many restaurants in Reykjavík and other parts of Iceland offer tasting menus that showcase the best of Icelandic cuisine.
New Nordic Cuisine Influence
The New Nordic Cuisine movement has had a significant impact on Icelandic cuisine. This movement emphasizes the use of local, seasonal ingredients and sustainable practices. Icelandic chefs are increasingly focusing on foraging for wild herbs and berries, using local seafood and lamb, and minimizing waste.
Fusion Cuisine
Many Icelandic restaurants are also experimenting with fusion cuisine, combining Icelandic ingredients with flavors and techniques from other parts of the world. This has resulted in a vibrant and diverse culinary scene.
A Culinary Adventure Awaits
Icelandic cuisine is an adventure, a journey into a unique culinary landscape. From fresh seafood and flavorful lamb to unusual delicacies and innovative dishes, there is something to tempt every palate. So, the next time you find yourself in the land of fire and ice, be sure to explore the culinary offerings and discover the delicious secrets of Iceland.
Remember to be adventurous and open-minded when trying Icelandic food. You might just discover your new favorite dish!
What makes Iceland stand out when it comes to food and drink is its unwavering commitment to fresh, high-quality ingredients and its ability to blend tradition with innovation. It’s a culinary landscape that reflects the dramatic beauty and resilience of the land itself.
What is one of the most unique and traditional foods in Iceland that might surprise visitors?
One of the most distinctive and perhaps surprising traditional foods in Iceland is Hákarl, fermented shark. This dish consists of Greenland shark or basking shark that has been cured with a particular fermentation process and hung to dry for several months. The process is necessary because fresh shark meat contains high levels of urea and trimethylamine oxide, making it toxic to consume raw.
The fermentation process essentially neutralizes these toxins. Hákarl has a very strong ammonia-rich smell and a distinctive taste that many find challenging. It’s often described as having a cheesy texture and an aftertaste that lingers. While it might not be for everyone, trying Hákarl is considered an authentic Icelandic experience, often paired with Brennivín, a local schnapps.
What is Skyr and why is it so popular in Iceland?
Skyr is a traditional Icelandic dairy product that resembles yogurt but is technically a cheese. It’s made from skim milk and has been a staple of Icelandic cuisine for over a thousand years. Skyr is known for its thick, creamy texture and slightly tart flavor. Traditionally, it was eaten cold with milk and berries.
Skyr is popular in Iceland due to its high protein content, low fat content, and the fact that it’s a readily available and affordable food source. In recent years, its popularity has spread internationally as a healthy and nutritious snack or breakfast option. It is now widely available in various flavors and is used in a variety of Icelandic dishes, both sweet and savory.
What are some common Icelandic seafood dishes, besides fish and chips?
Beyond the ubiquitous fish and chips, Iceland boasts a diverse range of seafood dishes. Plokkfiskur, a fish stew, is a comforting and hearty meal traditionally made with leftover fish, potatoes, onions, and a creamy white sauce. Saltfiskur, or salted cod, is another common ingredient, often rehydrated and used in stews or served with potatoes and butter.
Another Icelandic seafood delicacy is harðfiskur, or dried fish. This snack is typically made from cod, haddock, or wolf fish, which is air-dried until it becomes hard and leathery. Eaten plain or with butter, it’s a protein-rich and surprisingly flavorful Icelandic staple. Fresh fish such as salmon and arctic char, grilled or pan-fried, are also widely available and highly regarded.
Is lamb a significant part of Icelandic cuisine? If so, how is it typically prepared?
Yes, lamb is indeed a significant part of Icelandic cuisine. Icelandic lamb is known for its unique flavor, attributed to the sheep’s free-ranging grazing on wild herbs and grasses in the highlands. This diet gives the meat a distinctively tender and slightly gamey taste, highly valued by locals and visitors alike.
Icelandic lamb is prepared in various ways, but some traditional methods include roasting, grilling, and slow-cooking. Hangikjöt, smoked lamb, is a popular dish, particularly during festive occasions. Kjötsúpa, a hearty lamb soup with vegetables, is a common and comforting meal, especially during the colder months. The emphasis is often on simple preparations that highlight the natural flavor of the high-quality lamb.
What is Brennivín and what role does it play in Icelandic culture?
Brennivín, often called “Black Death,” is a traditional Icelandic schnapps. It’s a clear, unsweetened spirit distilled from fermented potatoes and flavored with caraway. The spirit has a distinctive, potent flavor and a high alcohol content, typically around 37.5% alcohol by volume.
Brennivín plays a significant role in Icelandic culture, often consumed during traditional feasts and celebrations. It’s notably paired with Hákarl (fermented shark), as the strong taste of Brennivín is said to help mask the intense flavor of the shark. Despite its somewhat intimidating nickname, Brennivín is considered an integral part of Iceland’s culinary heritage.
What are some popular Icelandic desserts or sweet treats?
Icelandic desserts, while perhaps not as widely known as some of the savory dishes, offer unique and delicious experiences. One popular dessert is Rúgbrauð, or Icelandic rye bread, which is often baked in a pot buried near a hot spring, resulting in a dense, sweet, and moist bread. This bread is sometimes served with butter or cheese as part of a meal or as a sweet treat.
Another beloved Icelandic dessert is Ástarpungar, or “love balls.” These are small, fried doughnuts often flavored with cardamom and filled with raisins. They are especially popular around holidays and festive occasions. Pancakes, served thin and rolled with sugar, jam, or whipped cream, are also a common and comforting sweet treat found in many Icelandic homes.
Are there any unique ingredients commonly used in Icelandic cuisine that might not be familiar to international cooks?
Icelandic cuisine features several unique ingredients, many reflecting the island’s harsh climate and resourcefulness. One such ingredient is seaweed, particularly dulse, which is often dried and eaten as a snack or added to stews and soups for its salty, umami flavor. Another unique ingredient is Icelandic moss, known as “fjallagrös,” which is used in some traditional dishes and beverages for its medicinal properties.
Rhubarb, though not exclusive to Iceland, is exceptionally popular and widely used due to its ease of cultivation in the Icelandic climate. It features prominently in jams, pies, and compotes. Furthermore, wild berries, like crowberries and blueberries, are gathered in the autumn and used in desserts and preserves, contributing unique flavors to Icelandic cuisine that international cooks might find interesting.