Iceland

Iceland (icelandic: ísland; [ˈistlant] (listen)) is a nordic island country in the north atlantic ocean and the most sparsely populated country in europe. iceland's capital and largest city is reykjavík, which (along with its surrounding areas) is home to over 65% of the population. iceland is the biggest part of the mid-atlantic ridge that rise...

Popular Searches:


Featured Dishes from Iceland

Drink

Akvavit

Akvavit or aquavit (; also akevitt in norwegian; aquavit in english) is a distilled spirit that is principally produced in scandinavia, where it has been produced since the 15th century. akvavit is distilled from grain or potatoes, and is flavoured with a variety of herbs. it is also popular in northern germany.akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the european union) come from a distillate of caraway and/or dill seed. it typically contains 40% alcohol by volume or 80 proof (u.s.) the eu has established a minimum of 37.5% abv for akvavit to be named as such.

Dessert, Sweet

Ananasfrómas

Pineapple pudding

Main

Arctic char

The arctic char or arctic charr (salvelinus alpinus) is a cold-water fish in the family salmonidae, native to alpine lakes and arctic and subarctic coastal waters. its distribution is circumpolar north. it spawns in freshwater and populations can be lacustrine, riverine, or anadromous, where they return from the ocean to their fresh water birth rivers to spawn. no other freshwater fish is found as far north; it is, for instance, the only fish species in lake hazen on ellesmere island in the canadian arctic. it is one of the rarest fish species in great britain and ireland, found mainly in deep, cold, glacial lakes, and is at risk from acidification. in other parts of its range, such as the nordic countries, it is much more common, and is fished extensively. in siberia, it is known as golets (russian: голец) and it has been introduced in lakes where it sometimes threatens less hardy endemic species, such as the small-mouth char and the long-finned char in elgygytgyn lake. the arctic char is closely related to both salmon and lake trout, and has many characteristics of both. the fish is highly variable in colour, depending on the time of year and the environmental conditions of the lake where it lives. the appearance of arctic char differs between populations. the dorsal side of the arctic char is dark in its colour while the ventral varies from red, yellow, and white.arctic char has a distinct size dimorphism, dwarf and giant. dwarf arctic char weigh between 0.2 and 2.3 kg (7 oz and 5 lb 1 oz) and average a length of 8 cm (3 in), while giant arctic char weigh between 2.3 and 4.5 kg (5 lb 1 oz and 9 lb 15 oz) and average 40 cm (16 in) in length. individual fish can weigh 9 kg (20 lb) or more with record-sized fish having been taken by anglers in northern canada, where it is known as iqaluk or tariungmiutaq in inuktitut. generally, whole market-sized fish are between 1 and 2.5 kg (2 lb 3 oz and 5 lb 8 oz). male and female arctic char are the same size.the flesh colour can range from a bright red to a pale pink.

Main

Atlantic salmon

The atlantic salmon (salmo salar) is a species of ray-finned fish in the family salmonidae. it is the 3rd largest of the salmonidae, behind siberian taimen and pacific chinook salmon, growing up to a meter in length. atlantic salmon are found in the northern atlantic ocean and in rivers that flow into this ocean. most populations of this fish species are anadromous, hatching in streams and rivers but moving out to sea as they grow where they mature, after which the adult fish seasonally move upstream again to spawn.when the mature fish re-enter rivers to spawn, they change in colour and appearance. some populations of this fish only migrate to large lakes, and are "landlocked", spending their entire lives in freshwater. such populations are found throughout the range of the species. unlike pacific species of salmon, s. salar is iteroparous, which means it can survive spawning and return to sea to repeat the process again in another year -such individuals can grow to extremely large sizes, although they are rare. the different life stages of the fish are known by many different names in english: alevin, fry, parr and smolt. atlantic salmon is considered a very healthy food and one of the fish with a more refined taste in many cultures. as such it features in numerous popular traditional cuisines and can fetch a higher price than some other fish. it has thus long been the target of recreational and commercial fishing, and this, as well as habitat destruction, has impacted the population in some areas. as a result, the species is the subject of conservation efforts in several countries, which appear to have been somewhat successful since the 2000s. techniques to farm this species using aquacultural methods have also been developed, and at present it is farmed in great numbers in many places around the world. although this is now a viable alternative to wild-caught fish, farming methods have attracted criticism from environmentalists.

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Main

Beef Wellington

Beef wellington is a steak dish of english origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy. a whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.

Drink

Bjór

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Drink

Bjórlíki

A blend of pilsner beer and vodka

Drink

Bjórsetur Íslands

Side, Snack, Appetizer

Bjúga

Smoked sausage

Side, Snack, Appetizer

Blóðmör

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

Drink

Borg Brugghús

Borg brugghús er íslenskt sælkerabrugghús sem rekið er af ölgerðinni agli skallagrímssyni og innan vébanda hennar. borg brugghús er öðrum þræði vöruþróunardeild ölgerðarinnar, þar sem vinsælir bjórar geta farið í fjöldaframleiðslu í aðalbrugghúsinu. margir borgarbjóranna hafa unnið til verðlauna í alþjóðlegum keppnum.

Main

Brauðterta

Sandwich cake, layered shrimp, ham, salmon, herring, dried fruit, mayonnaise, dill, similar to swedish smörgåstårta (smorgastarta) sweden, iceland

Drink

Brennivín

Brennivín (icelandic pronunciation: ​[ˈprɛnnɪˌviːn]) is considered to be iceland's signature distilled beverage. it is distilled from fermented grain mash and then combined with iceland's very soft, high-ph water, and flavored only with caraway. a clear, savory, herbal spirit, the taste is often described as having notes of fresh rye bread. it is considered to be a type of aquavit and bottled at 40% abv (80 proof). the steeping of herbs in alcohol to create schnapps is a long-held folk tradition in nordic countries, and brennivín is still the traditional drink for the mid-winter feast of þorrablót. today, icelanders typically drink it chilled, as a shot, with a beer, or as a base for cocktails. it often takes the place of gin in classic cocktails, or of a lighter rum in tropical drinks.

Drink

Bríó

Olgerdin (icelandic: ölgerðin egill skallagrímsson) is an icelandic brewery and beverage company based in reykjavík. established on 17 april 1913, the oldest beer-producing factory in iceland. annually, it produces 45 million liters of beverages. the brewery is named for egill skallagrímsson, an early inhabitant of iceland and main character of egil's saga.

Main

Brown trout

The brown trout (salmo trutta) is a european species of salmonid fish that has been widely introduced into suitable environments globally. it includes purely freshwater populations, referred to as the riverine ecotype, salmo trutta morpha fario, a lacustrine ecotype, s. trutta morpha lacustris, also called the lake trout, and anadromous forms known as the sea trout, s. trutta morpha trutta. the latter migrates to the oceans for much of its life and returns to fresh water only to spawn. sea trout in ireland and britain have many regional names: sewin in wales, finnock in scotland, peal in the west country, mort in north west england, and white trout in ireland. the lacustrine morph of brown trout is most usually potamodromous, migrating from lakes into rivers or streams to spawn, although evidence indicates some stocks spawn on wind-swept shorelines of lakes. s. trutta morpha fario forms stream-resident populations, typically in alpine streams, but sometimes in larger rivers. anadromous and non-anadromous morphs coexisting in the same river appear genetically identical. what determines whether or not they migrate remains unknown.

Drink

Brugghús Steðja

Drink

Bruggsmiðjan Kaldi

Side, Snack, Appetizer

Brúnaðar kartöflur

Caramel-glazed potatoes

Drink

Bryggjan Brugghús

Side, Snack, Appetizer

Búri

Main

Capelin

The capelin or caplin (mallotus villosus) is a small forage fish of the smelt family found in the north atlantic, north pacific, and arctic oceans. in summer, it grazes on dense swarms of plankton at the edge of the ice shelf. larger capelin also eat a great deal of krill and other crustaceans. among others, whales, seals, atlantic cod, atlantic mackerel, squid, and seabirds prey on capelin, in particular during the spawning season while the capelin migrate south. capelin spawn on sand and gravel bottoms or sandy beaches at the age of two to six years. when spawning on beaches, capelin have an extremely high post-spawning mortality rate which, for males, is close to 100%. males reach 20 cm (8 in) in length, while females are up to 25.2 cm (10 in) long. they are olive-colored dorsally, shading to silver on sides. males have a translucent ridge on both sides of their bodies. the ventral aspects of the males iridesce reddish at the time of spawn.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Main

Chicken tikka masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced gravy. the gravy is usually creamy and orange-coloured. the dish was popularised by cooks from india living in great britain and is offered at restaurants around the world.

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Dessert, Sweet

Crepes islandaise

Crepes filled with whipped cream and topped with seedless raspberry jam, served to the duke of edinburgh on a state visit to iceland

Main

Dealfish

The ribbonfish are any lampriform fishes in the family trachipteridae. these pelagic fish are named for their slim, ribbon-like appearance. they are rarely seen alive, as they typically live in deep waters, though are not bottom feeders. the perciform fish known as the red bandfish (cepola macrophthalma) is sometimes referred to as ribbonfish, but it is unrelated to any ribbonfish in the trachipteridae. they are readily recognized by their anatomy — a long, compressed, tape-like body, short head, narrow mouth and feeble teeth. a high dorsal fin occupies the whole length of the back; an anal fin is absent, and the caudal fin, if present, consists of two fascicles of rays of which the upper is prolonged and directed upwards. the pectoral fins are small, the pelvic fins composed of several rays, or of one long ray only. they have heavy spines along their lateral lines, and numerous lumps in the skin. ribbonfish possess all the characteristics of fish living at very great depths. their fins especially, and the membrane connecting them, are of a very delicate and brittle structure. in young ribbonfish, some of the fin-rays are prolonged to an extraordinary degree, and sometimes provided with appendages.specimens have been taken in the atlantic, the mediterranean, the bay of bengal, at mauritius, and in the pacific. the species from the atlantic has occurred chiefly on the northern coasts, iceland, scandinavia, orkney, and scotland. the north atlantic species is known in english as deal fish, in icelandic as vogmær and in swedish as vågmär. its length is usually 5 to 8 ft (1.5–3.5 m), but it can sometimes be found at over 20 ft. specimens seem usually to be driven to the shore by gales in winter, and are sometimes left by the tide. s. nilsson, however, in scandinavia observed a living specimen in two or three fathoms (4–5 m) of water moving something like a flatfish with one side turned obliquely upwards. a specimen of trachipterus ishikawae was discovered on a beach in kenting, taiwan, in november 2007, alive but with a 10-cm cut wound to its side, and was returned to deeper water. the species trachipterus ishikawae is commonly called "earthquake fish" in taiwan because the fish are popularly believed to appear following major earthquake events due to alleged sensitivity to disturbances in the ocean floor. records of such appearances were made following a 100-year earthquake in hengchun in late 2006 and in taitung in 2007, as well as the numerous recent march 2010 sightings along the coast of japan, but other recorded sightings do not correspond with seismic disturbances.

Dessert, Sweet

Döðlukaka

Date cake

Dessert, Sweet

Draumur

Brand name chocolate-covered liquorice candy bar

Main

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Main

Dulse

Palmaria palmata, also called dulse, dillisk or dilsk (from irish/scottish gaelic duileasc/duileasg), red dulse, sea lettuce flakes, or creathnach, is a red alga (rhodophyta) previously referred to as rhodymenia palmata. it grows on the northern coasts of the atlantic and pacific oceans. it is a well-known snack food. in iceland, where it is known as söl [ˈsœːl̥], it has been an important source of dietary fiber throughout the centuries.

Drink

Egils Appelsín

Appelsín is a fizzy orange-flavored soft drink, manufactured by egill skallagrímsson brewery in iceland since 1955. the products are accompanied by the slogan ‚hið eina sanna‘, meaning 'the one and only‘. during christmas time, it's traditionally mixed with malt (maltextrakt), called jólaöl (christmas ale), also available pre-mixed. to prevent the foam from overflowing, the appelsín can be poured before the malt.

Drink

Egils Gold

Drink

Egils Mix

Pineapple flavored soft drink

Drink

Egils Sterkur

Drink

Einstök Arctic Pale Ale

Drink

Einstök Beer Co.

Drink

Einstök Toasted Porter

Drink

Einstök Wee Heavy

Drink

Einstök White Ale

Main

Eldaði þorskhaus

Cod head is poached, then browned with a blow torch

Side, Snack, Appetizer

Enskar skonsur

A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. a scone is often slightly sweetened and occasionally glazed with egg wash. the scone is a basic component of the cream tea. it differs from teacakes and other types of sweets that are made with yeast. scones were chosen as the republic of ireland representative for café europe during the austrian presidency of the european union in 2006, while the united kingdom chose shortbread.

Main

Fish and chips

Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. the dish originated in england, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic british meal. often considered britain's national dish, fish and chips is a common take-away food in the united kingdom and numerous other countries, particularly in english-speaking and commonwealth nations.fish and chip shops first appeared in the uk in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the uk. by the 1930s there were over 35,000 shops, but the trend reversed, and by 2009 there were only approximately 10,000. the british government safeguarded the supply of fish and chips during the first world war, and again in the second world war; it was one of the few foods in the uk not subject to rationing during the wars.

Main

Fiskibollur

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. asian-style fishcakes usually contain fish with salt, water, flour and egg. they can include a combination of fish paste and surimi. european-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. fishcakes as defined in the oxford dictionary of food and nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.the fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. in mrs beeton's 19th century publication book of household management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". more modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

Main

Fiskisúpa

Fish soup, made with arctic char, cod, vegetables, wine, cream

Main

Fjallagrös

Cetraria islandica, also known as true iceland lichen or iceland moss, is an arctic-alpine lichen whose erect or upright, leaflike habit gives it the appearance of a moss, where its name likely comes from.

Side, Snack, Appetizer

Flatkaka

Flatkaka (icelandic pronunciation: ​[ˈflaːtˌkʰaːka], lit. "flat cake") or flatbrauð (icelandic pronunciation: ​[-ˌprœiːθ], lit. "flat bread") is an icelandic unleavened rye flatbread. flatkaka is soft, round, thin and dark with a characteristic pattern from the pan. traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. there usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour. it is assumed that the icelandic tradition of baking flatbread goes back to the settlement of iceland in the 9th century. historically, iceland moss (cetraria islandica) was sometimes used as a supplement because of a lack of grain on the island.flatkaka is usually served cut into halves or quarters, with a topping of butter or mutton pâté, with hangikjöt, smoked salmon or even pickled herring.

Drink

Flóki

Whiskey

Drink

Gæðingur Brugghús

Drink

Gæðingur Stout

Main

Gellur

Cod cheek meat

Main

Gołąbki

Gołąbki [ɡɔˈwɔmpki] is the polish name of a dish popular in cuisines of central europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. gołąbki are often served during the christmas season and on festive occasions such as weddings. they are also a featured dish for family reunions amongst polish americans. an alternative to the dish are jewish holishkes, served on sukkot and simchat torah.

Main

Goose

A goose (pl: geese) is a bird of any of several waterfowl species in the family anatidae. this group comprises the genera anser (the grey geese and white geese) and branta (the black geese). some other birds, mostly related to the shelducks, have "goose" as part of their names. more distantly related members of the family anatidae are swans, most of which are larger than true geese, and ducks, which are smaller. the term "goose" may refer to either a male or female bird, but when paired with "gander", refers specifically to a female one (the latter referring to a male). young birds before fledging are called goslings. the collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump.

Side, Snack, Appetizer

Gráðostur

Blue cheese

Side, Snack, Appetizer

Grænar baunir

Green peas

Side, Snack, Appetizer

Graflax

Gravlax (swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in sweden as gravlaxsås, in norway as sennepssaus, literally “mustard sauce”, in denmark as rævesovs, literally "fox sauce", and in iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

Side, Snack, Appetizer

Graflaxsósa

Sweet mustard and dill sauce

Side, Snack, Appetizer

Gratineraðar kartöflur

Potatoes gratin

Main

Greenland shark

The greenland shark (somniosus microcephalus), also known as the gurry shark, grey shark, or by the kalaallisut name eqalussuaq, is a large shark of the family somniosidae ("sleeper sharks"), closely related to the pacific and southern sleeper sharks. the distribution of this species is mostly restricted to the waters of the north atlantic ocean and arctic ocean. the greenland shark has the longest known lifespan of all vertebrate species (estimated to be between 250 and 500 years), and is among the largest extant species of shark. it is a generalist feeder, consuming a variety of available foods. as an adaptation to living at depth, it has a high concentration of trimethylamine n-oxide in its tissues, which causes the meat to be toxic. greenland shark flesh, treated to reduce toxin levels, is eaten in iceland as a delicacy known as kæstur hákarl. as it lives in the cold depths of the arctic and north atlantic, isolated from human activity, it is not known to be a threat to humans, and no attacks have been recorded.

Side, Snack, Appetizer

Grjónagrautur

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Main

Haddock

The haddock (melanogrammus aeglefinus) is a saltwater ray-finned fish from the family gadidae, the true cods. it is the only species in the monotypic genus melanogrammus. it is found in the north atlantic ocean and associated seas where it is an important species for fisheries, especially in northern europe where it is marketed fresh, frozen and smoked; smoked varieties include the finnan haddie and the arbroath smokie.

Breakfast

Hafragrautur

Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. ground oats are also called white oats. steel-cut oats are known as coarse oatmeal, irish oatmeal, or pinhead oats. rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oat meal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

Dessert, Sweet

Hafraklattar

Oatmeal cookies or bars

Side, Snack, Appetizer

Hákarl

Hákarl (an abbreviation of kæstur hákarl icelandic pronunciation: ​[ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥], referred to as fermented shark in english) is a national dish of iceland consisting of a greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. it has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.fermented shark is readily available in icelandic stores and may be eaten year-round, but is most often served as part of a þorramatur, a selection of traditional icelandic food served at the midwinter festival þorrablót.

Dessert, Sweet

Hálfmánar

Half-moon cookies filled with jam, for example, plum, rhubarb

Main

Halibut

Halibut is the common name for three flatfish in the genera hippoglossus and reinhardtius from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. the word is derived from haly (holy) and butte (flat fish), for its popularity on catholic holy days. halibut are demersal fish and are highly regarded as a food fish as well as a sport fish.

Main

Hamborgarhryggur

Pork roast, common during christmas

Main

Hangikjöt

Hangikjöt (icelandic pronunciation: ​[ˈhauɲcɪˌcʰœːt]; lit. "hung meat") is a traditional festive food in iceland, served at christmas.

Side, Snack, Appetizer

Harðfiskur

Dried fish, commonly made with haddock, cod, wolffish, catfish, serve with salted butter

Main

Herring

Herring are forage fish, mostly belonging to the family of clupeidae. herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the north pacific and north atlantic oceans, including the baltic sea, as well as off the west coast of south america. three species of clupea (the type genus of the herring family clupeidae) are recognised, and provide about 90% of all herrings captured in fisheries. the most abundant of all is the atlantic herring, providing over half of all herring capture. fish called herring are also found in the arabian sea, indian ocean, and bay of bengal. herring played a pivotal role in the history of marine fisheries in europe, and early in the 20th century, their study was fundamental to the evolution of fisheries science. these oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. herring are also known as "silver darlings".

Dessert, Sweet

Hjónabandssæla

Rhubarb tart, pie or bars

Side, Snack, Appetizer

Höfðingi

Höfðingi (icelandic pronunciation: ​[ˈhœvðiɲcɪ], chieftain) is a type of icelandic cheese, described as a "creamy-soft, almost runny cheese with a white rind/crust and a smooth, mild flavor." it has been described as similar to brie cheese.

Main

Horse meat

Horse meat forms a significant part of the culinary traditions of many countries, particularly in europe and asia. the eight countries that consume the most horse meat consume about 4.3 million horses a year. for the majority of humanity's early existence, wild horses were hunted as a source of protein.

Main

Hreindýr

The mountain reindeer (rangifer tarandus tarandus), also called the norwegian reindeer, northern reindeer, common reindeer or mountain caribou, is a mid-sized to large subspecies of the reindeer that is native to the western scandinavian peninsula, particularly norway. in norway, it is called fjellrein, villrein or tundra-rein.

Main

Humar

Nephrops norvegicus, known variously as the norway lobster, dublin bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in europe". it is now the only extant species in the genus nephrops, after several other species were moved to the closely related genus metanephrops. it lives in the north-eastern atlantic ocean, and parts of the mediterranean sea, but is absent from the baltic sea and black sea. adults emerge from their burrows at night to feed on worms and fish.

Main

Humarsúpa

Langoustine soup

Main

Hvalspik

Blubber is a thick layer of vascularized adipose tissue under the skin of all cetaceans, pinnipeds, penguins, and sirenians.

Drink

Irish Coffee

Irish coffee (irish: caife gaelach) is a caffeinated alcoholic drink consisting of irish whiskey, hot coffee, and sugar, stirred, and topped with cream (sometimes cream liqueur) the coffee is drunk through the cream.

Drink

Ísafold

Side, Snack, Appetizer

Ísbúi

Dessert, Sweet

Jólagrautur

Christmas rice pudding with dried fruit and cinnamon

Dessert, Sweet

Jólakaka

Christmas sponge cake with raisins

Drink

Jólaöl

Christmas beer

Side, Snack, Appetizer

Kæfa

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

Drink

Kaffi

Coffee, also the name for an afternoon gathering to celebrate a variety of special events

Dessert, Sweet

Kakósúpa

Hot cocoa soup, made with milk, cocoa, sugar, cinnamon and potato flour

Drink

Kakósúpa

Hot cocoa soup, made with milk, cocoa, sugar, cinnamon and potato flour

Drink

Kaldi Blonde

Pilsner

Dessert, Sweet

Kanilsnúðar

A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon danish and cinnamon snail) is a sweet roll commonly served in northern europe (mainly in nordic countries, but also in austria and germany) and north america. in sweden it is called kanelbulle, in denmark it is known as kanelsnegl, in norway it is known as kanelbolle, skillingsbolle or kanelsnurr, in finland it is known as korvapuusti, in iceland it is known as kanilsnúða, and in estonia it is known as kaneelirull. in austria and germany it is called zimtschnecke.

Side, Snack, Appetizer

Karamellusósu

Caramel sauce, commonly used with döðlukaka (date cake)

Side, Snack, Appetizer

Karrýsíld

Curried herring spread, commonly served on rye bread

Side, Snack, Appetizer

Kartöflumús

Mashed potato, mashed potatoes (american and canadian english) or mashed taters, colloquially known as mash (british english), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. it is generally served as a side dish to meat or vegetables. when the potatoes are only roughly mashed, they are sometimes called smashed potatoes. dehydrated instant mashed potatoes and frozen mashed potatoes are available. mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

Side, Snack, Appetizer

Kartöflur

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Kartöflur í jafningi

Potatoes in white sauce

Side, Snack, Appetizer

Kartöflusalat

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

Drink

Kex bjór

Side, Snack, Appetizer

Kindakæfa

Lamb meat pate, serve, for example, rye bread, flatbread with bay leaves and allspice

‹ Prev