Icelandic Diets

The island of Iceland is home to a unique culture that has its roots in Nordic traditions. The first historic settlers were from Norway, and the traditions and customs of Iceland are close to those of their Nordic relatives. While much of the Icelandic diet is similar to those of other northern Europeans, some unique dishes and styles of food preparation are unique to Iceland.

Fish

It is not surprising that fish is an important part of the Icelandic diet. Like other Nordic cultures, Icelanders enjoy a good amount of fish in their diet. It is available fresh year-round, as the unpolluted waters of the North Atlantic teem with haddock, cod, plaice, halibut, herring and shrimp. Icelandic diets consist of fish prepared in all sorts of ways: dried, smoked, salted, pickled, baked and even raw. One unique Icelandic fish dish is the pungent hakarl, which is cured shark meat. It is prepared by cutting the meat into thin strips and laying it clean in gravel beds for several weeks. Later, it is washed and air-dried in special sheds.

Lamb and Mutton

Sheep thrive in the rocky mountains of Iceland, making lamb a staple meat of the country. Lamb is sold ground, spiced, salted, smoked or in fresh cuts. It can be made into sausage, frankfurters or even as a meat paste that is blended with potato flour to be made into meat patties. Mutton is also a common part of Icelandic diets. It can be made into blodmor sausage, a special Christmas sausage made from salted sheep's blood thickened with rye or barley flour, and lifrapilsa, made from sheep's liver. A traditional dish called svid is made from smoked or fresh whole lamb heads. Svid is either served boiled or made into headcheese, in which meat from the lamb's head is jellied in its own aspic.

Cheese

Cheese is a very important staple in Icelandic diets. Over 80 types of cheeses are locally produced. Skyr is an Icelandic specialty, a soft cheese similar to yogurt. Mysa, or whey, is also an important cheese product used to prepare Icelandic meals.

Vegetables

Even though Iceland is located near the Arctic circle, its warm climate due to geothermal activity allows many garden vegetables to be cultivated and grown. Some of the most common vegetables grown are cabbage and potatoes, though many other fruits, vegetables and flowers are grown in hot houses that are warmed using geothermic energy.

Preserved Foods

During the months of January to March, when Iceland is at its coldest, traditional preserved foods called thorramatur are an important part of the Icelandic diet. Thorramatur includes singed sheep heads, dried fish, smoked and salted lamb, pickled salmon, dried fish and hakarl, the cured shark meat. Preserved foods are often served with Icelandic breads such as laufabraue, a deep fried bread that is paper thin, rye pancakes or kleinur, which is a bread similar to donuts.