Dessert, Sweet

Æbleskiver

Æbleskiver (danish pronunciation: [ˈeːpləˌskiːwɐ], [singular: æbleskive]) are spherically-shaped danish snacks made from fried batter. the name literally means "apple slices" in danish, although apples are not usually an ingredient in present-day versions. the crust is similar in texture to european pancakes, but with a light and fluffy interior similar to a yorkshire pudding. the english language spelling is usually aebleskiver, ebleskiver or ebelskiver.

Drink

Aquavit

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.

Main

Beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Dessert, Sweet

Bilar

Car shaped, fruit flavored foam candy

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.

Breakfast

Boller

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

Dessert, Sweet

Boller

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

Side, Snack, Appetizer

Boller

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

Side, Snack, Appetizer

Brandade

Brandade is an emulsion of salt cod, olive oil, and usually potatoes. it is eaten in the winter with bread or potatoes. in french it is sometimes called brandade de morue and in spanish it can be called brandada de bacalao ('morue' and 'bacalao' meaning salt cod). brandade is a specialty of the roussillon, languedoc and provence regions of occitanie (in present-day france); and catalonia, balearic islands and valencia in eastern spain. similar preparations are found in other mediterranean countries such as italy (baccalà mantecato), portugal, the greek cyclades (brantada) and other regions of spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.the word "brandada", like paella, matelote and others, has no translation into any language. cod in french is called cod and in occitan hake. in nineteenth-century france, baron de brisse wrote a daily recipe for the world in the newspaper la liberté, and these recipes were collected in 1868. one of them explained how to season what he called cod brandade, but in modern french it is called cod brandade.in menorca (balearic islands, spain) sometimes artichokes may be added. in marseille and toulon, crushed garlic is added to the dish. potato is also added to brandade in france and basque country, but not in catalonia. neither cream nor milk are included in traditional recipes in occitania or spain.the early versions of the recipe contained only cod and oil, but potatoes have long been added. the version with potatoes may be called brandade de morue parmentière, after antoine-augustin parmentier.

Side, Snack, Appetizer

Brunede kartofler

Browned potatoes, small boiled potatoes caramelized with sugar and butter, a common side dish during christmas

Dessert, Sweet

Brunkager

Spice cookies with almonds, pistachios and orange zest, common during christmas

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Dessert, Sweet

Chokoladekage

Chocolate cake

Dessert, Sweet

Citronfromage

Lemon mousse

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.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Croquette

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Main

Culottesteg

Top sirloin is a cut of beef from the primal loin or subprimal sirloin. top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).

Main

Fårehoved

Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a western norwegian traditional dish made from a sheep's head, originally eaten before christmas. the name of the dish comes from the combination of the norwegian words hove and smale. hove is a dialectal form of hovud, meaning "head" (cf. hǫfuð), and smale is a word for sheep, so smalahove literally means "sheep head". the skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. the head is boiled or steamed for about three hours, and served with mashed rutabaga and potatoes. it is also traditionally served with akevitt. in some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. originally, smalahove was typically eaten by the poor.

Dessert, Sweet

Fastelavnsbolle

Cream bun, sweet bun cut in half and filled with vanilla cream, whipped cream, topped with icing, jam or chocolate

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

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

Fiskesuppe

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

Main

Flæskesteg

Flæskesteg, ['flɛːskə.stɐ̯j] the danish version of roast pork, is considered to be one of denmark's principal national dishes. always prepared with crackling, it is also a favourite for the danish christmas dinner served as the evening meal on 24 december or christmas eve.

Dessert, Sweet

Flødebolle

Chocolate-covered marshmallow cream or meringue that sits on top of a small marzipan cookie

Side, Snack, Appetizer

Flødekartofler

Scalloped potatoes

Drink

Føroya Bjór

Föroya bjór is a faroese brewing company based in klaksvík. apart from beers the company also produces soft drinks. it was established in 1888 in klaksvík.

Side, Snack, Appetizer

Fruit

Blueberries, crowberries

Main

Fulmar

The fulmars are tubenosed seabirds of the family procellariidae. the family consists of two extant species and two extinct fossil species from the miocene. fulmars superficially resemble gulls, but are readily distinguished by their flight on stiff wings, and their tube noses. they breed on cliffs, laying one or rarely two eggs on a ledge of bare rock or on a grassy cliff. outside the breeding season, they are pelagic, feeding on fish, squid and shrimp in the open ocean. they are long-lived for birds, living for up to 40 years. historically, the northern fulmar lived on the isle of st kilda, where it was extensively hunted. the species has expanded its breeding range southwards to the coasts of england and northern france.

Main

Gannet

Gannets are seabirds comprising the genus morus, in the family sulidae, closely related to boobies. "gannet" is derived from old english ganot, ultimately from the same old germanic root as "gander". morus is derived from ancient greek moros, "foolish", due to lack of fear shown by breeding gannets and boobies, allowing them to be easily killed.gannets are large white birds with yellowish heads; black-tipped wings; and long bills. northern gannets are the largest seabirds in the north atlantic, having a wingspan of up to two metres (6+1⁄2 feet). the other two species occur in the temperate seas around southern africa, southern australia, and new zealand. gannets hunt fish by diving into the sea from a height and pursuing their prey underwater, and have a number of adaptations: they have no external nostrils; they are located inside the mouth, instead. they have air sacs in the face and chest under the skin, which act like bubble wrap, cushioning the impact with the water. the position of their eyes is far enough forward on the face for binocular vision, allowing them to judge distances accurately.gannets can dive from a height of 30 m (100 ft), achieving speeds of 100 km/h (60 mph) as they strike the water, enabling them to catch fish at a much greater depth than most airborne birds. the gannet's supposed capacity for eating large quantities of fish has led to "gannet" becoming a description of somebody with a voracious appetite.

Side, Snack, Appetizer

Garnatálg

Garnatálg is a traditional dish from the faroe islands. it is made by kneading intestinal fat from sheep into lumps. these get air dried in "hjallur" (outhouses where the wind can blow through) and fermented. garnatálg is served sliced and melted, often as a sidedish for fish, particularly "ræstur fiskur" (fermented semidried fish). it can also be served over potatoes.

Drink

Gløgg

Glögg, gløgg or glögi (danish: gløgg, norwegian: gløgg, swedish: glögg, icelandic: glögg, faroese: gløgg, finnish: glögi, estonian: glögi) is a spiced, usually alcoholic, mulled wine or spirit. it is a traditional nordic drink during winter, especially around christmas.in the nordic countries, hot wine has been a common drink since at least the 16th century. the original form of glögg, a spiced liquor, was consumed by messengers and postmen who travelled on horseback or skis in cold weather. since the early 19th century, glögg has been a common winter drink, mixed and warmed with juice, syrup, and sometimes with a splash of harder spirits or punsch.glögg recipes vary widely; variations commonly start with white or sweet wine or spirits such as brandy or cognac. the production of glögg begins by boiling water and adding spices to it. after a few minutes of simmering, the mixture is sieved and fruit juice, wine or clear spirits are added. other versions begin by warming up the wine, alcohol, and sugar (not boiling it) and letting the spices steep in it overnight. the most common spices in glögg are cloves, cinnamon, cardamom and ginger. other common ingredients can include citrus peel from oranges or lemons, raisins, or almonds.glögg can also be made without alcohol by replacing the wine with fruit or berry juices. in shops ready-made glögg is usually based on grape juice, sometimes also blackcurrant juice, mixed fruit juice, apple juice or wine. there are also stronger, rum-based types of glögg. ready-made glögg from shops is warmed up before use, but if it is wine-based or high in alcohol content, it should not be heated to boiling point. it is common to add whole almonds or raisins to glögg while it is being warmed up or just before drinking.glögg came to finland from sweden. the finnish word glögi comes from the swedish word glögg, which in turn comes from the words glödgat vin or hot wine. at the end of the 19th century, glögg mixed with wine was drunk, but due to prohibition, consumption of glögg almost stopped completely. when prohibition was lifted in the 1930s glögg was advertised in fenno-swedish magazines, and in the 1950s and 60s, the drinking of glögg was a fenno-swedish tradition. at the end of the 1960s and beginning of the 1970s, glögg recipes began to also appear in finnish language magazines, after which glögg became a christmas tradition in the whole of finland.while mulled wine was long known and popular in estonia, swedish-style glögg spread into estonia only in the 1990s, after the country re-opened to outside influences following the dissolution of the soviet union. local commercial production of glögg started in 1995.

Side, Snack, Appetizer

Góðarað

Cookies with cardamom, serve with coffee

Dessert, Sweet

Góðarað

Cookies with cardamom, serve with coffee

Dessert, Sweet

Gulerodskage

Carrot cake

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.

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

Hare

Hares and jackrabbits are mammals belonging to the genus lepus. they are herbivores, and live solitarily or in pairs. they nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. the genus includes the largest lagomorphs. most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. hare species are native to africa, eurasia and north america. a hare less than one year old is called a "leveret". a group of hares is called a "husk", a "down" or a "drove". members of the lepus genus are considered true hares, distinguishing them from rabbits which make up the rest of the leporidae family. however, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (caprolagus hispidus), and four species known as red rock hares (comprising pronolagus). conversely, several lepus species are called "jackrabbits", but classed as hares rather than rabbits. the pet known as the belgian hare is a domesticated european rabbit which has been selectively bred to resemble a hare.

Main

Havfugle

Seabirds (also known as marine birds) are birds that are adapted to life within the marine environment. while seabirds vary greatly in lifestyle, behaviour and physiology, they often exhibit striking convergent evolution, as the same environmental problems and feeding niches have resulted in similar adaptations. the first seabirds evolved in the cretaceous period, and modern seabird families emerged in the paleogene. in general, seabirds live longer, breed later and have fewer young than other birds do, but they invest a great deal of time in their young. most species nest in colonies, which can vary in size from a few dozen birds to millions. many species are famous for undertaking long annual migrations, crossing the equator or circumnavigating the earth in some cases. they feed both at the ocean's surface and below it, and even feed on each other. seabirds can be highly pelagic, coastal, or in some cases spend a part of the year away from the sea entirely. seabirds and humans have a long history together: they have provided food to hunters, guided fishermen to fishing stocks and led sailors to land. many species are currently threatened by human activities, such as from oil spills, getting trapped in nets, and by climate change and severe weather. conservation efforts include the establishment of wildlife refugees and adjustments to fishing techniques.

Breakfast

Havregrød

Oatmeal, serve with sugar, cinnamon, fruit, nuts

Dessert, Sweet

Hazelnut oatcake

Dessert, Sweet

Hazlenut and orange meringue

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".

Main

Horse mussel

Main

Hot dog

A hot dog (less commonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. the term hot dog can also refer to the sausage itself. the sausage used is a wiener (vienna sausage) or a frankfurter (frankfurter würstchen, also just called frank). the names of these sausages also commonly refer to their assembled dish. some consider a hot dog to technically be a sandwich. hot dog preparation and condiments vary worldwide. typical condiments include mustard, ketchup, mayonnaise, relish, and cheese sauce. common garnishes include onions, sauerkraut, jalapeños, chili, grated cheese, coleslaw, bacon, and olives. hot dog variants include the corn dog and pigs in a blanket. the hot dog's cultural traditions include the nathan's hot dog eating contest and the oscar mayer wienermobile. these types of sausages were culturally imported from germany and became popular in the united states. it became a working-class street food in the u.s., sold at stands and carts. the hot dog became closely associated with baseball and american culture. although particularly connected with new york city and its cuisine, the hot dog eventually became ubiquitous throughout the us during the 20th century. its preparation varies regionally in the country, emerging as an important part of other regional cuisines, including chicago street cuisine.

Main

Hval

Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). there is relatively little demand for whale meat, compared to farmed livestock. commercial whaling, which has faced opposition for decades, continues today in very few countries (mainly iceland, japan and norway), despite whale meat being eaten across western europe and colonial america previously. however, in areas where dolphin drive hunting and aboriginal whaling exist, marine mammals are eaten locally as part of a subsistence economy: the faroe islands, the circumpolar arctic (the inuit in canada and greenland, related peoples in alaska, the chukchi people of siberia), other indigenous peoples of the united states (including the makah people of the pacific northwest), st. vincent and the grenadines (mainly on the island of bequia), some of villages in indonesia and in certain south pacific islands. like horse meat, for some cultures whale meat is taboo, or a food of last resort, e.g. in times of war, whereas in others it is a delicacy and a culinary centrepiece. indigenous groups contend that whale meat represents their cultural survival. its consumption has been denounced by detractors on wildlife conservation, toxicity (especially mercury), and animal rights grounds. whale meat can be prepared in various ways, including salt-curing, which means that consumption is not necessarily restricted to coastal communities.

Side, Snack, Appetizer

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Dessert, Sweet

Jødekager

Jødekager, also known as joedekager (meaning "jewish cookie’’ in danish), is a popular cookie of danish jewish origin. the cookie originated in the danish jewish community in denmark starting in the 1700s, though the current version dates back to 1856. its name likely originates from bearing a similar appearance to cakes sold in jewish bakeries. it remains popular to this day, notably during christmas.

Side, Snack, Appetizer

Kanelsnegl

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.

Dessert, Sweet

Kanelsnegl

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.

Breakfast

Kanelsnegl

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.

Dessert, Sweet

Klenät

Klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the nordic countries as well as the rest of europe and the united states. in nearby countries (such as lithuania, is found under the name žagarėliai) and eastern european countries (such as romania under the name of minciunele or russia, under the name krepli, russian: крепли). the name is related to klen, the swedish term for "slender", but is originally of low german origin, which may indicate that the pastry was originally german. it is made from flattened dough cut into small trapezoids. a slit is cut in the middle and then one or both ends pulled through the slit to form a "knot". the kleina is then deep-fried in oil or another kind of fat. subsequently can be sprinkled with powdered sugar and cinnamon. in scandinavia, klenäter are traditionally eaten around christmas, most commonly in the southern parts of sweden, and iceland, norway, the faroe islands, greenland and denmark, the baltic states, as well as northern germany. they may be sprinkled with sugar. icelandic kleinur are a very common everyday pastry, sold in bakeries (singly) and stores (in bags of ten or so) all around the country, and eaten plain.klenäter are similar to the american cruller.

Side, Snack, Appetizer

Kogte kartofler

Boiled potatoes

Dessert, Sweet

Kransekage

Kransekage (danish) or kransekake (norwegian) is a traditional danish and norwegian confection, often eaten on special occasions in scandinavia. in english, the name means wreath cake. in norway it is alternatively referred to as tårnkake (english: tower cake) and often prepared for constitution day celebrations, christmas, weddings, and baptisms. in denmark it is typically eaten as part of new year celebrations, while a variation of the cake, overflødighedshorn, is traditionally served at weddings and baptisms.the origin of the kransekage can be traced to the 18th century, where it was first created by a baker in copenhagen.

Dessert, Sweet

Lagkage

Layer cake

Dessert, Sweet

Lakrids

Liquorice (british english) or licorice (american english) ( lik-ər-is(h)) is a confection usually flavoured and coloured black with the extract of the roots of the liquorice plant glycyrrhiza glabra. a wide variety of liquorice sweets are produced around the world. in north america, black liquorice is distinguished from similar confectionery varieties that are not flavoured and coloured black with liquorice extract but commonly manufactured in the form of similarly shaped chewy ropes or tubes and often called red liquorice. black liquorice, together with anise extract, is also a common flavour in other forms of confectionery such as jellybeans. in addition to these, various other liquorice-based sweets are sold in the united kingdom, such as liquorice allsorts. in addition to the sweet variations typically found in the united kingdom and north america, dutch and nordic liquorice characteristically contains ammonium chloride instead of sodium chloride, prominently so in salty liquorice, which carries a strong salty rather than sweet flavor. the essential ingredients of black liquorice confectionery are liquorice extract, sugar, and a binder. the base is typically starch/flour, gum arabic, gelatin or a combination thereof. additional ingredients are extra flavouring, beeswax for a shiny surface, ammonium chloride and molasses. ammonium chloride is mainly used in salty liquorice candy, with concentrations up to about 8%. however, even regular liquorice candy can contain up to 2% ammonium chloride, the taste of which is less prominent because of the higher sugar concentration. some liquorice candy is flavoured with anise oil instead of or in combination with liquorice root extract.

Main

Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Main

Langoustine

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

Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

Main

Ling

The common ling (molva molva), also known as the white ling or simply the ling, is a large member of the family lotidae, a group of cod-like fishes. it resembles the related rocklings, but it is much larger and has a single barbel. this species is unrelated to the pink ling, genypterus blacodes, from the southern hemisphere. the common ling is found in the northern atlantic, mainly off europe, and into the mediterranean basin. it is an important quarry species for fisheries, especially in the northeastern atlantic, although some doubts exist as the sustainability of the fisheries. as an edible species, it is eaten fresh, frozen, or dried, but also preserved in lye, while the roe is a delicacy in spain.

Drink

Lívsins Vatn

Schnapps

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Main

Mackerel

Mackerel is an important food fish that is consumed worldwide. as an oily fish, it is a rich source of omega-3 fatty acids. the flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

Drink

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Main

Monkfish

Members of the genus lophius, also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the atlantic and indian oceans. lophius is known as the "monk" or "monkfish" to the north sea and north atlantic fishermen, a name which also belongs to squatina squatina, the angelshark, a type of shark. the north european species is lophius piscatorius, and the mediterranean species is lophius budegassa.

Side, Snack, Appetizer

Nordens Parmesan

A danish cheese that is matured in faroe islands

Drink

Okkara

Main

Oksemørbrad

A beef tenderloin (us english), known as an eye fillet in australasia, filet in france, filé mignon in brazil, and fillet in the united kingdom and south africa, is cut from the loin of beef.

Side, Snack, Appetizer

Pandekager

Thin pancake, serve with powedered sugar, strawberry jam, fruit, nutella, vanilla ice cream

Dessert, Sweet

Pandekager

Thin pancake, serve with powedered sugar, strawberry jam, fruit, nutella, vanilla ice cream

Breakfast

Pandekager

Thin pancake, serve with powedered sugar, strawberry jam, fruit, nutella, vanilla ice cream

Dessert, Sweet

Pebernødder

Pfeffernüsse are small spice cookies, popular as a holiday treat with germans, and ethnic mennonites in north america. similar cookies are made in denmark, and the netherlands, as well. they are called pfeffernüsse (plural, singular is pfeffernuss) in german, pepernoten (sing. pepernoot) in dutch, päpanät in plautdietsch, pfeffernusse or peppernuts in english, and pebernødder in danish.

Main

Plaice

Plaice is a common name for a group of flatfish that comprises four species: the european, american, alaskan and scale-eye plaice. commercially, the most important plaice is the european. the principal commercial flatfish in europe, it is also widely fished recreationally, has potential as an aquaculture species, and is kept as an aquarium fish. also commercially important is the american plaice. the term plaice (plural plaice) comes from the 14th-century anglo-french plais. this in turn comes from the late latin platessa, meaning flatfish, which originated from the ancient greek platys, meaning broad.

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Main

Puffin

Puffins are any of three species of small alcids (auks) in the bird genus fratercula. these are pelagic seabirds that feed primarily by diving in the water. they breed in large colonies on coastal cliffs or offshore islands, nesting in crevices among rocks or in burrows in the soil. two species, the tufted puffin and horned puffin, are found in the north pacific ocean, while the atlantic puffin is found in the north atlantic ocean. all puffin species have predominantly black or black and white plumage, a stocky build, and large beaks that get brightly colored during the breeding season. they shed the colorful outer parts of their bills after the breeding season, leaving a smaller and duller beak. their short wings are adapted for swimming with a flying technique underwater. in the air, they beat their wings rapidly (up to 400 times per minute) in swift flight, often flying low over the ocean's surface.

Drink

Rabarberlikør

Rhubarb liqueur

Side, Snack, Appetizer

Ræst kjøt

Air-dried and fermented meat such as mutton, lamb, skerpikjøt is dried and fermented lamb

Side, Snack, Appetizer

Ræstur fiskur

Air-dried and fermented fish such as cod, haddock, perch

Main

Razorbill

The razorbill, razor-billed auk, or lesser auk (alca torda) is a colonial seabird and the only extant member of the genus alca of the family alcidae, the auks. it is the closest living relative of the extinct great auk (pinguinis impennis). wild populations live in the subarctic waters of the atlantic ocean. razorbills are primarily black with a white underside. the male and female are identical in plumage; however, males are generally larger than females. this agile bird, which is capable of both flight and diving, has a predominantly aquatic lifestyle and only comes to land in order to breed. it is monogamous, choosing one partner for life. females lay one egg per year. razorbills nest along coastal cliffs in enclosed or slightly exposed crevices. the parents spend equal amounts of time incubating, and once the chick has hatched, they take turns foraging for their young. in 1918, the razorbill was protected in the united states by the migratory bird treaty act. presently, this species faces major threats, including the destruction of breeding sites, oil spills, and deterioration of food quality. the iucn records the population of the gagarka as fluctuating, causing its status to interchange. it has been recorded that the population had increased from 2008 to 2015, decreased from 2015 to 2021, and appears to be increasing or stable at the present. it is believed the population of the gagarka lies between 838,000 and 1,600,000 individuals.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Dessert, Sweet

Risalamande

Risalamande (also spelled as ris à l'amande) is a traditional danish dessert served at christmas dinner and julefrokost(christmas lunch). it is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. it is served cold with either warm or cold cherry sauce (kirsebærsovs).

Dessert, Sweet

Risengrød

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.

Side, Snack, Appetizer

Rødkål

Braised pickled red cabbage, a common side dish during christmas, for example, with roast duck

Main

Rogn

Roe ( roh) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. as a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar. the roe of marine animals, such as the roe of lumpsucker, hake, mullet, salmon, atlantic bonito, mackerel, squid, and cuttlefish are especially rich sources of omega-3 fatty acids, but omega-3s are present in all fish roe. also, a significant amount of vitamin b12 is among the nutrients present in fish roes.roe from a sturgeon or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made. the term soft roe or white roe denotes fish milt, not fish eggs.

Main

Røræg

Scrambled eggs are a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.

Breakfast

Røræg

Scrambled eggs are a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.

Main

Saithe

The saithe ( or ) (pollachius virens) is a species of marine fish in the pollachius genus. together with pollachius pollachius, it is generally referred to in the united states as pollock. other names include the boston blue (separate from bluefish), coalfish/coley, and saithe in the uk, where the young fish are called podleys in scotland and northern england.

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Main

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. cod which has been dried without the addition of salt is stockfish. salt cod was long a major export of the north atlantic region, and has become an ingredient of many cuisines around the atlantic and in the mediterranean. dried and salted cod has been produced for over 500 years in newfoundland, iceland, and the faroe islands, and most particularly in norway where it is called klippfisk, literally "cliff-fish". traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. today klippfisk is usually dried indoors with the aid of electric heaters.

Main

Scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks (saltwater clams) in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Sea urchin

Sea urchins () are spiny, globular echinoderms in the class echinoidea. about 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone — from the intertidal seashore down to 5,000 metres (16,000 ft; 2,700 fathoms). the spherical, hard shells (tests) of sea urchins are round and spiny, ranging in diameter from 3 to 10 cm (1 to 4 in). sea urchins move slowly, crawling with tube feet, and also propel themselves with their spines. although algae are the primary diet, sea urchins also eat slow-moving (sessile) animals. in the food chain, the predators who eat sea urchins are the sea otter and the starfish, the wolf eel, the triggerfish, and human beings. adult sea urchins have fivefold symmetry, but their pluteus larvae feature bilateral (mirror) symmetry, indicating that the sea urchin belongs to the bilateria group of animal phyla, which also comprises the chordates and the arthropods, the annelids and the molluscs, and are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. the fossil record of the echinoids dates from the ordovician period, some 450 million years ago; the closest echinoderm relatives of the sea urchin are the sea cucumbers (holothuroidea); both are deuterostomes, a clade that includes the chordates. the animals have been studied since the 19th century as model organisms in developmental biology, as their embryos were easy to observe; this has continued with studies of their genomes because of their unusual fivefold symmetry and relationship to chordates. species such as the slate pencil urchin are popular in aquariums, where they are useful for controlling algae. fossil urchins have been used as protective amulets.

Main

Seaweed

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. they typically contain high amounts of fiber. they may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. hydrocolloids have attained commercial significance, especially in food production as food additives. the food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.most edible seaweeds are marine algae whereas most freshwater algae are toxic. some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect. most marine macroalgae are nontoxic in normal quantities, but members of the genus lyngbya are potentially lethal. typically poisoning is caused by eating fish which have fed on lyngbya or on other fish which have done so. this is called ciguatera poisoning. handling lyngbya majuscula can also cause seaweed dermatitis. some species of desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal problems.the dish often served in western chinese restaurants as 'crispy seaweed' is not seaweed but cabbage that has been dried and then fried.

Main

Sheep

Sheep or domestic sheep (ovis aries) are domesticated, ruminant mammals typically kept as livestock. although the term sheep can apply to other species in the genus ovis, in everyday usage it almost always refers to ovis aries. like all ruminants, sheep are members of the order artiodactyla, the even-toed ungulates. numbering a little over one billion, domestic sheep are also the most numerous species of sheep. an adult female is referred to as a ewe (), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb. sheep are most likely descended from the wild mouflon of europe and asia, with iran being a geographic envelope of the domestication center. one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. a sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. ovine meat is called lamb when from younger animals and mutton when from older ones in commonwealth countries, and lamb in the united states (including from adults). sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. sheep husbandry is practised throughout the majority of the inhabited world, and has been fundamental to many civilizations. in the modern era, australia, new zealand, the southern and central south american nations, and the british isles are most closely associated with sheep production. there is a large lexicon of unique terms for sheep husbandry which vary considerably by region and dialect. use of the word sheep began in middle english as a derivation of the old english word scēap; it is both the singular and plural name for the animal. a group of sheep is called a flock. many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, and find representation in much modern language and symbology. as livestock, sheep are most often associated with pastoral, arcadian imagery. sheep figure in many mythologies—such as the golden fleece—and major religions, especially the abrahamic traditions. in both ancient and modern religious ritual, sheep are used as sacrificial animals.

Main

Shellfish

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. in addition, a few species of land crabs are eaten, for example cardisoma guanhumi in the caribbean. shellfish are among the most common food allergens.despite the name, shellfish are not fish. most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum arthropoda. molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, crabs and barnacles. echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.

Main

Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Main

Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Side, Snack, Appetizer

Skerpikjøt

Skerpikjøt, a type of wind-dried mutton, is a delicacy of the faroe islands.