Top foods that look weird but you cannot miss in Iceland
Iceland is the latest organic food destination. Norse food is the most unusual food in the world. Icelandic lamb and fish preparations are organic and none of the production is commercial. The ingredients are totally unadulterated. Icelandic cooking involves minimal cooking and the preparations are basically smoked or baked or grilled. The Icelandic preparations include semi-cooked food and rare done steaks. Icelandic reindeer is the most well-known food preparation.
Iceland has emerged as one of Europe’s most dynamic gastronomic destinations to taste thrilling new recipes. Chefs create modern dishes with traditional ingredients, influenced by the New Nordic Cuisine of local seasonal ingredients. Chefs throughout Iceland use vegetables and herbs locally grown best quality produce available. Iceland’s dairy products are also becoming famous for their wholesome flavor.
Icelandic lamb is also a popular ingredient. This free-range flavour comes through in succulent Icelandic lamb, praised by chefs all over the world. The traditional Icelandic fare is daring consists of pickled, salted, cured, or smoked fish and meat of various kinds. The fermented shark, singed sheep heads or pickled ram’s testicles are on the menu of typical Icelandic specialty.
Icelanders’ first choice of fast food staple is usually the pylsa or hot dog and vegan sausage platter. It is usually served with a choice of fried onions, fresh onions, ketchup, mustard and remoulade. Street eats are a must eat Iceland’s favorite snack, the pylsa, or hot dogs and “eina med ollu for a hot dog topped with crunchy fried onions, ketchup, sweet mustard, raw onions and curry remoulade sauce.
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Whaling has long been a tradition in Iceland with most restaurants that cater to travelers with whale meat and grated puffin. Iceland is famous for its whale meat and is probably one of the few places in the world Minke whale is available to be eaten.
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During the Þorri season in the late January-Early February many Icelanders make Þorramatur which is a selection of traditional Icelandic cuisine which has hákarl or putrefied shark cubes, Sviðasulta or brawn head cheese made from svið, Lundabaggi or Sheep’s fat and hrútspungar orpickled ram’s testicles. Þorramatur is usually served at gatherings known as Þorrablót and Þorláksmessa. In skötuveislur cured skate is served.
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Hangikjöt which means hung meat is a smoked lamb or mutton served in slices with potatoes in white sauce called uppstufur or bechamel sauce, red beets and green peas and thin slices of bread known as flatkaka or rugbrauo or hot spring rye bread or laufabraud or leafbread.
Kjotsupa is a meat soup with lamb pieces and diced potatoes with fork tender root vegetables like rutabaga, carrots, turnips, cabbage and cauliflower.
Harðfiskur are dried fish pieces eaten as a snack with butter and with coleslaw.
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Fiskisupa is a cream based fish soup or lobster soup or sea food soup served with blue cheese and curry. Svið, singed sheep’s head.
Slátur which consists of lifrarpylsa is a sausage made from the offal of sheep.
Blóðmör which is similar to lyfrapylsa has only got the sheep’s blood mixed into it.
Fish jerky Saltfiskur made of Bacalao and Hardfiskur made of Stockfish is salted fish served with butter, potatoes and rye bread.
Icelandic Kaefa or Pate is made of mutton usually layered or slathered onto Icelandic bread.
Minke whale meat is red meat served with wasabi and soy sauce and can be cooked like a rare steak and serve with accompaniments.
Lundi or Puffin is made by mixing with boiling milk sauce, broiled or usually smoked and served with deep fried carrots.
Dolphin Carpaccio is a hrefnakjot dolphin preparation served with marinated tomato salad.
Fish and lamb are traditional, but most restaurants will also include beef, poultry, pork, game, seabirds, lobster, shrimp and scallop on their menus. Cod heads, sole, salmon and ling heads are mixed with white wine, tomato, red onion, bell peppers and coriander seed, garlic and lemon and then finished off with a dash of truffle seaweed.
This preparation is also cooked with a local Nordic Saison beer called Leifur, orange juice, rosemary and edible flowers. Whole heads of white and red cabbages are boiled and then finished off in the oven. A simple fresh tomato and parsley salsa, onions and swedes or rutabaga are poached in pure butter.
Skyr is low fat gelatinous yoghurt like cheese served with Icelandic blueberries in flavored and unflavored varieties and is low in fat and high in protein.
Ein med Ollu is the Icelandic pylsa lamb hotdog served with brown mustard, raw onions, fired onions and a sauce made with mayonnaise and relish called remoulade.
The Icelandic liquorice is available in the form of chocolate bars.
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