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Traditional Foods in Iceland You Should Try
Surprising Your Taste Buds
You have probably heard of the Icelandic traditional foods, but did you know it is more than fermented shark, liver sausage, back death and rams’ testicles. We decided to write about some traditional foods in Iceland you should try in case you come here. This is a rare chance to do it!
We are going to start talking about what you as a traveler might consider as normal food or something similar to what you know.
Kjötsúpa (Traditional lamb meat soup)
One of Iceland’s comfort foods, the traditional lamb meat soup. The broth in the soup is the same water as the lamb is boiled in when preparing, then you can add potatoes, beets, herbs and other vegetables, rice etc. Each soup is different, but that is what makes the soup a stable for a home in Iceland! This soup is popular in the colder months (which lets face it, is a large part of the year).
Lamb
Lamb has been a part of the Icelandic food culture since the beginning. The reason why the Icelandic lamb is so unique and delicious is that the sheep roam free all throughout the spring and summer (when driving on the country side you might even spot one or two). They eat the wild mountain herbs and berries and develop a unique flavour and texture that we Icelanders know and love.
Seafood
We cannot forget about the seafood when talking about Icelandic foods. As Iceland is an island in the middle of the North Atlantic Ocean and Arctic Ocean, we have plenty of amazing seafood to try.
During the Viking era, we still had all this amazing seafood, but we also had the harsh Icelandic winter. The harsh winter meant that fishing was not always accessible, so we had to come up with a clever way to preserve it. An example of how we preserve fish is curing it, cured salmon or Arctic Char is a stable at any Icelandic Christmas table. The other ways to preserve the fish is the fish jerky (harðfiskur) and we cannot forget the fermented shark!
Plokkfiskur (Fish stew)
Plokkfiskur or fish stew consist of white fish, potatoes, flour, milk and onions topped with cheese. Plokkfiskur is often served with rye bread and butter. Back in the day this dish was made to preserve leftovers, however today this is a common dish that most families have their own recipes for.
Pylsur (Hot dogs)
Hot dogs are quite common in Iceland. They might be a bit different then what you might be used to, the standard hot dog in Iceland is a lamb hot dog. When you visit Iceland we recommend that you try it! With ketchup, mustard, remúlaði (a mayo relish), fried crispy onion and raw onions. You will not be disappointed.
Skyr
Skyr is something that you might have heard of before, and who knows maybe you have seen the Icelandic skyr in supermarkets in your country. Skyr has been a staple part in the Icelandic food culture for well over a thousand years. Skyr is often compared to a very high-quality Greek yogurt but skyr is actually made in the same way as cheese. For that reason, skyr technically is not yogurt even though we consume is in that way.
Rúgbrauð (Rye bread)
Rúgbrauð or Rye bread is one of Iceland’s staples. Traditionally made in the hot springs for about 24 hours.
Rye bread is higher in fiber than white bread and has a stronger flavour. The reason for the bread being darker is that normal flour is not used, rye grain is used in the dough. Rye bread also contains more fiber and small amount of fat, it also has a lower glycemic index. That means that is causes a slower increase in blood sugar than white bread. The rye bread was considered a staple in the Middle Ages.
Flatkaka (Flatbread)
Flatkaka is an Icelandic unleavened rye flatbread. It is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally the flatkaka was baked on hot stones or straight on the embers on the fire, later on small but heavy cast iron pans. Today people bake them directly on an electric hot plate to get the desired results. When having flatkaka, we recommend putting butter and hangikjöt (smoked lamb), it is delicious!
Harðfiskur (Dried fish jerky)
Harðfiskur is a fish jerky, Icelanders needed a way to preserve their fish in the Viking era because of harsh winter and not being able to fish. Harðfiskur is considered a delicacy here in Iceland, you can find it in every store. We recommend trying this with butter! Though a warning about the fish jerky, the longer the bag is open the more the room will smell like it.
Christmas food
Hangikjöt (Smoked lamb)
Hangikjöt or smoked lamb is everywhere during the Christmas festivities. It is usually eaten with potatoes and a white sauce (called uppstúfur) or with a homemade bean salat. The bean salad consists of mayo, green beans and carrots.
Humarsúpa (Creamy langoustine soup)
Humarsúpa is a creamy soup with lobster. The lobster is bite size in the soup. This soup is often the appetizer on Christmas Eve in Iceland. You can also find this soup on menus at restaurants all year round.
Laufabrauð (Leaf bread or snowflake bread)
Laufabrauð is a traditional Icelandic bread, this bread is mostly eaten over the Christmas season. Laufabrauð originated in northern Iceland but is now eaten throughout the country. The bread consists of round, very thinf flat cakes with a diameter of about 15-20 cm (6-8 inches), decorated with leaf like, geometric patterns and fried briefly in hot fat or oil.
Möndlugrautur (Rice pudding)
Fancy something less unusual and sweet? As a matter of fact, rice pudding is pretty tasty, and foreigners and tourists love it. There are some variations in the recipes, but it usually involves rice porridge, almonds, vanilla and, sometimes, whipped cream. It happens to be one of those things that are not often prepared in other cultures but isn’t overly complicated or intricate. If it sounds too conventional for a traditional Icelandic dish (called Grjónagrautur), you should try it the way it is often served – an odd combination with the blood pudding / liver sausage (mentioned below) and cinnamon sugar.
Síld (Marinated herring)
Marinted herring is usually eating with the Icelandic rye bread. The fresh herring lies in salt and vinegar in a barrel for a few months, with the right temperature, before it is ready for the next step. The herring is laid in blackcurrant layers (the blackcurrants are what make the festive taste and the layer that most people find so beautiful and festive in colour). The herring is next placed in a glass mug, together with onions, mustard seeds, dill, juniper berries and other goodies. That together makes the delicious taste if the festive herring. You will also find hint of berries, cinnamon, cloves, bay leaves, rose pepper and cranberries, to highlight the Christmas flavour.
On a regular basis, Icelandic food looks different, but this unique food culture is a huge part of our identity (even voted as the worst in the world). We even celebrate Þorrablót annually from late January to late February, a food festival where we come together to eat some of the traditional specialties. We dare you to try them out; you are surely in for a pleasant surprise for some!
Svið (Sheep head)
Few things have an as glamorous history as sheep meat in Iceland. Now, getting a whole sheep’s head on your plate is quite an experience. We understand why the appearance may throw off some people, but once you overcome it, you will find that the meat is actually very delicious. It tastes even better than regular lamb or mutton meat you are used to eating.
Just settle down at an Icelandic restaurant and eat what natives have since ancient times. Alternatively, you can get it frozen in a supermarket and prepare it yourself. No matter which one you choose, let us know – which part do you consider the tastiest? Some people argue that it is the meat around the eyes, while others are the cheek or tongue team.
Sviðasulta (Sheep head Jelly)
Speaking of the sheep head, there is something else you ought to try, which looks a bit more appealing, and is equally tasty. Just like its name states, this is jelly produced out of sheep’s heads. It can be found in our grocery stores, and you can consume it in a variety of ways. We usually slice it and put it on our bread together with butter for a sort of a topping.
Hrútspungar (Ram’s testicles)
Did you think we are done with the sheep? Not really.
Ram’s testicles are yet another delicacy that you ought to try. This isn’t a typical food nowadays, but hey, how often do you have a chance to try something like this? This dish has a sour note, as the testicles are boiled and pickled until they reach the desired level of acidity. Then they are shaped as rectangular processed meat and sliced.
Hárkal (Fermented Shark)
The (in)famous cubes of rotten shark are hands down the first association that comes to people’s minds when they hear “traditional Icelandic food.” Eating fresh shark could make you seriously ill due to concentrated toxins. When rotten, the decomposed shark meat loses the toxic ammonia, and that’s the only way to prepare it. In fact, the correct term is “fermented shark,” as it is not really rotten but rather processed according to the recipe that goes back generations. As for the taste, well… It’s really not that bad. Just try it. And maybe wash it down with schnapps if you don’t like it.
Blóðmör & Lifrapylsa (Blood pudding & Liver sausage)
Does “slátur” sound a bit like “slaughter” to you? Well, yes, in literal translation, it means so. There are two varieties of it: the former, blood pudding, is made of sheep entrails, fat, flour, and some add-ons. The liver sausage contains similar ingredients that are processed and stuffed into a casing. These are another thing we consider a staple of Þorrablót, but you can find them all year round in supermarkets. We don’t believe you will actually recreate the blood pudding at home, but give it a chance to win you over… Although it probably won’t.
A Bonus Drink – Brennivín or “Black Death”
We also love to drink, and food in Iceland is not complete without a drink or two. So, we had figured that we should mention the iconic Brennivín, known as “Black Death.” No single drink says Iceland more than this original Icelandic distilled schnapps made from potatoes and caraway seeds. You can drink it as an aperitif,
but it is mostly consumed after-meal. If you drink booze, you can get it in one of our local bars – but be prepared for the strong taste and somewhere between 37.5 and 40% of alcohol. Cheers!
Are You Brave Enough?
Iceland is home to some of the most intriguing seafood and meat delicacies. Some of the traditional foods we mentioned may seem bizarre to you, but most are actually pretty okay. The sheep’s head is delicious, even.
We have been cultivating our traditional food for centuries, and although our regular meals are not often accompanied by these, every foodie should tick them off of the travel bucket list!
Have you already seen our blog “What to Eat in Iceland”?