The roots of Icelandic cuisine go back to the Scandinavian cuisine of the Midieval Ages. When the first Norse settlers reached the coast of Iceland, it was forested and favorable for farming. However, at the turn of the first millennium, almost all the birch forests were cut down. The topsoil began to deteriorate without trees, making it difficult or impossible to grow crops or graze livestock.
For centuries, Icelanders have followed simple diets that reflect the harsh natural conditions they have struggled to survive. The remote location from mainland Europe hinders the import of food to the island. Therefore, Icelandic culture and society developed in a state of almost constant hunger.
For the inhabitants of the island, there was nothing more important to survival than fishing. The caught fish was salted or dried. Most of the salted cod fillets were destined for export, while the Icelanders themselves ate more haddock. This not only put products on the table but also facilitated the export. Some of the more popular traditional dishes are plokkfiskur and harddisk.
Plokkfiskur or fish stew. There is a simple mixture of white fish, potatoes, onions, flour, milk, and spices, but more recently, some recipes have also included garlic, curry, sauce, or cheese.
Hardfiskur, a jerky fish rich in protein. It is made from only fresh fish, mainly fillets of haddock, cod, or catfish. Today, dried fish is not eaten very often, but it remains one of the most popular dishes.
Whale meat is perhaps the most controversial food in Iceland. Whale meat is not an everyday food in Iceland. Whaling began in Iceland in the 12th century using harpoons. Despite international opposition to whaling practices, most whale meat produced today is sold to restaurants and is primarily intended for tourists.
The ancestors of the Icelanders ate everything they could for food. Although modern Icelanders no longer eat stranded whales, this approach to food explains the origin of strange dishes like rotten sharks or skate fish. As you know, the fresh meat of the Greenland shark is toxic due to the high concentration of urea. But once it starts to work, it becomes a valuable source of protein and also keeps well.
Once upon a time, shark meat was buried under stones in the sand for 3 months and then hung up for another 3-4 months to dry. Currently, the meat of the Greenland shark is cut into pieces of 5-10 kg and placed in boxes for 1.5-2 months for fermentation and then hung up for 3-4 months. Many tourists say this is one of the worst things they've ever tried. The rotten food is rancid and has an ammonia flavor, so today, it is eaten by locals only in memory of old traditions.
Along with fish, sheep were tried and tested the strength of the nation. Sheep wool warmed, and meat helped to survive in harsh climatic conditions. Icelandic sheep are mainly raised for meat production. Every spring, the sheep are released from the paddock to spread and graze in the local fields and highlands freely.
Smoking was a popular way of preserving food in the old days. This not only extended the shelf life of the meat but also added flavor. It would be best if you tried the Hangikjöt smoked Icelandic lamb.
Hangikjöt, or "hanged meat," is named after the tradition of smoking meat suspended from the rafters of a smokehouse. Hangikjöt is usually boiled and served hot or cold.
There are two main smoking methods in Iceland: “birkireykt” and “taðreikt.” In the first case, birch wood was used as a material for smoking, and in the second, dried sheep manure mixed with hay. Not only lamb is smoked this way. You can also find smoked “taðreykt” salmon, sausages, and even beer.
This traditional way of processing meat that people often think of when they hear "Icelandic food." And it's terrifying; fermented sharks, pickled ram testicles, and boiled sheep's heads shocking many tourists. But these cooking methods were used out of necessity.
The island's sparse vegetation also meant that animal products prevailed in Icelandic cuisine, and poverty prevented any part of the animal from being thrown away. Meat and offal were preserved over the winter using methods such as marinating in fermented whey or brine, dried and smoked, giving the traditional village food a distinct flavor.
It may seem strange to many that you can also find puffin fillets on restaurant menus. Puffins have been part of the diet of Icelanders for centuries and are considered a delicacy today. Puffin meat served in restaurants is usually smoked. Today, puffins are mostly ordered by tourists.
Iceland has never been a self-sufficient country in grain production. It was possible to grow barley and oats in some areas, but due to weather conditions, the yield was meager. The grain had to be imported, which made it very expensive. And instead of eating bread with their meals, Icelanders ate jerky fish. Despite the lack of grain and wood for the ovens, there are several kinds of traditional Icelandic bread:
Laufabrauð, or “leaf bread,” is round and thin cakes decorated with patterns. Loaf bread is deep-fried in a pan and is traditionally eaten with butter at Christmas.
Flatkaka or “flat cake,” thin round rye cakes with a clear pattern. The tradition of baking flat cakes dates back to the early settlers who baked flatbread on hot stones or coals and later used small cast iron pans.
Rúgbrauð, dark rye, and sweetish bread with a thick consistency. It was baked in a pot, placed on the coals of a dying fire, then covered with sod and left overnight. Another way to make rúgbrauð is to bury the pot near a hot spring and let the geothermal heat bake the bread. When using this method, the bread is commonly referred to as hverrabrauð or “hot spring bread.”
Rúgbrauð is best paired with fish but can also be eaten on its own. Both rúgbrauð and flat cake are delicious with lamb pate, butter, cheese, pickled herring, or smoked lamb.
Every Christmas and every Þorri - the old Icelandic month that corresponds to the end of January and the beginning of February - is given to traditional dishes, which, in addition to all the rotten fish, include ram eggs (súrsaðir hrútspungar), boiled sheep's heads with scorched wool (svið), smoked lamb (hangikjöt), seal flippers and whale fat baked in sour milk (súr hvalur).
Icelandic Christmas food
Smoked, salted, and dried meats are central to Christmas when served as a main course and topped with a creamy white béchamel sauce.
- Hangikjöt smoked lamb
- Creamy langoustine soup (Humarsúpa)
- Loaf bread (Laufabrauð)
- Pickled herring (Sild)
- Rice pudding (möndlu grautur)
