CULINARY MANAGER ICELAND
Iceland has emerged as one of the most dynamic gastronomic destinations in Europe, full of exciting places to try exciting new recipes.
The main product of Icelandic cuisine is freshly caught fish, as fishing has been an integral part of Icelandic history and culture for centuries.
ENJOY ICELANDIC FOOD
Iceland has emerged as one of the most dynamic gastronomic destinations in Europe
Iceland has emerged as one of the most dynamic gastronomic destinations in Europe, full of exciting places to try exciting new recipes. The chefs create modern dishes from traditional ingredients, influenced by the philosophy of the new Scandinavian cuisine, in which freshness and seasonal local ingredients play an important role.
LOCATION IS AN IMPORTANT COMPONENT
Iceland is known for its exceptional seafood restaurants and exceptional food quality in general. The country offers plenty of clean spring water, fresh air and untouched nature.
Some of the most fertile fishing grounds in the North Atlantic lie off the coast of Iceland. Cool and warm ocean currents meet there, creating ideal conditions for fish stocks to thrive.
Another important factor is the large amount of green energy available for food production and cooking. In addition, the island’s climate and remoteness make it relatively free from animal and plant diseases and pests.
QUICK TIPS ON 10 PRODUCTS TO TRY IN ICELAND:
1. Fish of the day – Chef’s choice. It doesn’t get any fresher than in Iceland.
2. Skin with Blueberries and Cream – Ideal dessert.
3. Lamb Soup – also full of veggies – Ideal on a cold day.
4. Langoustine – Icelandic “lobster”. – A real treat for your palate.
5. Hot Dog With Everything – No explanations offered, just try it!
6. Icelandic Pancake With Rhubarb Jam And Cream – Tastes like a sunny Sunday.
7. “Ástarpungar” (love balls). Fried dumplings with raisins and love from yesteryear.
8. Dried fish “Harðfiskur”. Ideal as a snack and a great source of protein when hiking.
9. Fish stew with rye bread – A traditional treat for every day.
10. Fermented Shark with a Portion of Brennivín (Aquavit) – Sort of like a pickaxe.
SEAFOOD IS ICELAND’S MAIN PRIDE
Local fish of the day is a must for any foodie.
The main product of Icelandic cuisine is freshly caught fish, as fishing has been an integral part of Icelandic history and culture for centuries. Fish is Iceland’s number one export, and ecological fishing and optimal cat care are priorities. Try one of Iceland’s many seafood restaurants and you’ll understand why the locals would have you believe they invented this thing.
Icelandic lobster or lobster is also a delicious and popular food of many Icelanders. Most restaurants offer lobster in soup or fried in garlic oil – a highly recommended option for seafood lovers.
Icelandic fish cannot be talked about without mentioning the traditional dried fish “harðfiskur”. It is usually made with cod fillets, haddock or wolf, and the only other ingredient is salt. This is a great source of quality protein, ideal for snacking and to take with you when hiking. Note that butter is ideal for dried fish, and the more the better.
IS ICELANDIC LAMB THE BEST IN THE WORLD?
Icelandic lamb tastes like free range game in high mountain pastures.
Icelandic lamb has been an important part of Icelandic culinary tradition since the first settlers brought sheep to the island more than a thousand years ago. Today it is a favorite meat for Icelanders and they will proudly and confidently tell you that it is the absolute best meat in the world.
Lamb is tender and contains an extremely high amount of omega-3 fatty acids, most likely because sheep are primarily grass-fed. In the summer, the lambs roam freely with their mother in the uplands, feeding on wild grasses and grasses. This gives the meat a special wild flavor. Sheep gather on horseback in the fall as they have done since the time of settlement.
The most traditional dishes are lamb soup, lamb chops and roast lamb shank. The latter is the perfect early Sunday meal for grandparents, served with glazed potatoes, rhubarb jam, red cabbage, canned green beans and a creamy brown sauce. Of course, a big part of tradition is debating how excellent the meat is and how heavenly Grandma’s sauce is.
Other traditional dishes include dried lamb, especially around the holidays, and it’s also the perfect filling for your Icelandic flatbread.
ICELANDIC VEGETABLES – CLEAN, FRESH AND ECO-FRIENDLY
It may come as a surprise that Icelanders grow vegetables all year round using geothermal water and green energy in their greenhouses . As a result, chefs across the country can use locally grown vegetables and herbs year-round to enjoy the best quality produce every season. Additionally, veganism is growing rapidly in Iceland, resulting in an increasing choice of vegan dishes, and you can also find exclusive vegan shops and restaurants.
ICELANDIC DAIRY PRODUCTS – SKYR – STAR
Icelandic dairy products are also becoming known for their healthy taste, particularly similar to skyr yogurt, which is now a top seller in stores in the US and Europe. It’s made from skimmed milk according to an old Icelandic recipe, so it’s high in protein with little fat and lactose. Side Whey is used to marinate food and has been one of the most important food storage methods for centuries.
A very traditional skin dish made with wild Icelandic blueberries and cream that comes highly recommended, especially if you’re visiting in August. You can find skyr in any grocery store in Iceland, and you can even pick berries yourself .
WILD GAME
Wild Icelandic reindeer, geese and ducks are on the menu at some restaurants, and some also feature whales, puffins and other seabirds. However, demand for the latter is declining as the Atlantic dead end is threatened with extinction due to rapid climate change and most other seabird species are also affected.
In Iceland, as in many other countries, whaling is a very controversial issue. In Iceland, as in many other countries, whaling is a very controversial issue. The demand for whale meat is declining and the demand for wildlife sightings during whale watching tours is increasing.
Find out more about ecological travel and conservation in Iceland.
TRADITIONAL DELICACIES – WHICH ICELANDIC FOOD IS THE MOST ORIGINAL?
Dried fish “harðfiskur” is one of Iceland’s traditional delicacies
Of course, Iceland has very unique dishes, such as hákarl (fermented shark), súrir hrútspungar (sheep’s egg marinated in whey) and svið (burnt sheep’s heads). Real delights for those who grew up with it. They are still an important part of Icelandic food culture and are celebrated at the annual їorrablót holiday celebrations in February. So if you are one of those brave people who want to taste traditional Icelandic food, this would be the perfect time to visit Iceland.
Perhaps the most extreme of the traditional dishes would be the fermented shark hakarl, with its pungent smell and acquired taste. To your delight (or not), you can find a shark in grocery stores and even restaurants year-round, often touted as a “taste of Iceland.” Highly recommended to swallow with chilled “Brennivin” shot – Icelandic Aquavit AKA Black Death. Remember that a shark tastes way better than it smells!
THE BEST OF ALL COUNTRIES IN THE WORLD – WITH CLEAN ICELANDIC INGREDIENTS
Seafood and lamb are the most traditional ingredients in Icelandic cuisine. However, most restaurants also offer beef, poultry and pork, as well as vegetarian and vegan dishes. You will also find many specialty restaurants such as Indian, Pakistani, Korean, Chinese, Thai, Filipino, Japanese, Italian, French, Spanish, Danish, American and Mexican restaurants.
See you soon! – Delicious!
ICELANDIC BEER – WILD IDEAS IN THE ARCTIC CIRCLE
For the past three decades, Icelandic beer production has thrived in the shadows. Commercial breweries and microbreweries scattered across the country surprise and delight residents and visitors alike with their bold creations, fine craftsmanship and genuine hospitality
HISTORICALLY HIGH DIVERSITY
Iceland hasn’t always been a hotspot for beer lovers. From 1915 to 1989, beer and other alcohol were illegal in Iceland and not for sale. The majority voted for the event because it was believed that it would not allow young people to start drinking. Although other alcoholic beverages were soon legalized again, the beer ban lasted for 74 years.
The celebration of repeal of this law takes place every year on March 1st on Icelandic Beer Day under the name “Bjórdagur”. On the first day of beer after the ban was lifted in 1989, Icelanders could only choose between 5 different beers in Iceland’s state liquor stores. Today they can choose from many hundreds.
SOUR AND SWEET
Icelandic craft beer surprises with its diversity: strong beer with the aroma of coffee and chocolate, sour beer with the taste of potpourri made from berries and citrus fruits, refreshing wheat beer – the choice is limitless. Whether you prefer wort or fruit beer, lager or pilsner, black, gold or pale ale, Icelandic bars will cater to your every need.
Some beers are brewed from the famous Icelandic dairy product, skyr, or in geothermal breweries. Some are made in the Westfjords and others on Westman Island. But all commercial and craft breweries have the most important common ingredient: fresh Icelandic water.
DEFINITELY BEER
Seasonal creations complement the already large selection. What began with each company’s special Christmas beer has now grown into a quarterly tradition. Easter and summer beers as well as a special winter edition for the traditional month of Riorri (January to February) join the regular beer on the shelves for a limited time. Breweries often use these special editions to experiment with new ingredients and surprise their customers.
TRY NORTH
Beer used to be hidden and illegal, now it’s open and accessible to every beer lover. Brewery tours, beer tastings, beer walks and pub crawls: Icelandic craft brewers want to share their passion for beer with you. As you travel around Iceland, try some of our drinks made from the freshest water imaginable. Big and small breweries in all parts of Iceland ensure that you never have to drink the same beer twice.
Want to try them all? Here is a map of Iceland’s independent craft brewers
ICELANDIC BAKERY
Donuts, pretzels, sesame rolls and sandwiches: you will find many well-known things in our bakeries. But before you’re tempted to order something familiar, we encourage you to try our Icelandic delights – doesn’t traveling mean trying something new?
This introduction to the most common Icelandic baked goods will help you indulge in a sweet taste. Take notes for your order (or just try them all!)
SMALL BUT STRONG: KLEINUR, ÁSTARPUNGAR AND CINNAMON ROLLS
WE ALL KNOW THAT THE BEST GIFTS COME IN SMALL PACKAGES
From left to right: Normal Kleinur, Kleinur with chocolate and ástarpungar – are you hungry yet?
Hard donut dough, rolled into a loop and then fried – that’s Kleina , plural: Kleinur . Most of them are served plain, but in some cases you can find them drenched in chocolate which makes them even better! Kleinur doesn’t need a special occasion. They are simply good – always.
With something extra come Ástarpungar – (“ Love Balls”) . Shaped from a dough like Kleinur, they are filled with an extra portion of love in the form of raisins. They’re fried too, so they’re equally addicting.
Beauty comes in all shapes and sizes, like our Kanilsnúðar (“ cinnamon buns” ): you’ll find soft yeast buns richly decorated with sugar, chocolate or caramel cream, as well as a smaller and crunchy shortcrust version, also known as old-fashioned cinnamon buns. No matter which version you choose, they will take your heart by storm.
WHY VIENNA? NOBODY KNOWS
BUT WE ARE GLAD THAT VÍNARBRAUÐ (“VIENNA BREAD”) AND VÍNATERTA (“VIENNA CAKE”) HAVE COME TO ICELAND!
To share or not to share: small vínarbrauð in the upper right corner, long in the lower right corner
Vínarbrauð has nothing to do with bread, but is a puff pastry with a layer of custard and/or chocolate or pink cream. It often comes in flat long pieces, making it a popular delicacy to share with colleagues. And a little tip for those who – of course – don’t intend to share: vínarbrauð can often be found in a small round Danish shape, just enough for one.
Vínaterta has so many different names (l agkaka , randalín, lagterta ) how many layers! The most common versions of vínarterta are brown dough filled with white vanilla or cream and yellow dough filled with rhubarb or plum jam.
CAKE WRONG
ALTHOUGH THEIR NAMES MEAN OTHERWISE, THESE CAKES CAN BE ENJOYED ALL YEAR ROUND, ANYWHERE!
Covered with a lid or lattice crust – every baker has his own recipe for marital bliss!
Happy Marriage (“Eheglück”)
Don’t worry, you don’t have to be married to enjoy a wedding , and consumption isn’t limited to weddings! Lintser cake is often prepared with oatmeal in the dough and rhubarb jam as a filling, the perfect cake for those who don’t like it too sweet!
J ólakaka – (“Christmas cake”)
At first it was only baked for Christmas with additional ingredients, and now jólakaka is our everyday cake. The simple-looking sand cake, filled with raisins, impresses with its intense aroma of cardamom and lemon.
Sjónvarpskaka (‘TV cake’)
When Icelandic TV started broadcasting in 1966, a new era began and new snack recipes were born! To this day, Sjónvarpskaka is a favorite of Icelanders. It’s an easy treat for anyone to bake at home, but can also be found in bakeries. It consists of a simple sponge cake topped with a layer of caramelized coconut flakes.
It’s not messy and you won’t fall apart too much. The perfect cake on the couch and on the go!
GREENHOUSE REVOLUTION IN ICELAND
Vegan, vegetarian or other eating habits: we all love vegetables. But what can Iceland grow in the short summer? It may come as a surprise that fresh Icelandic vegetables are available all year round. In addition, the quality of the product is excellent, it contains no chemicals or even carbon. So how do vegetable growers in Iceland manage to do this in cold climates and even offer competitive prices?
NATURAL RESOURCES AND GREEN ENERGY ARE THE KEY
Iceland’s success in horticulture is based on the country’s renewable natural resources: spring water, geothermal water and hydroelectric or geothermal electricity. Warm soils in geothermal areas have been used to grow potatoes and other vegetables for centuries. Since 1924, geothermal water has been used to heat greenhouses and disinfect the soil between harvests. The availability of green energy for crop lighting has enabled vegetable growers to extend the growing season and increase production over the past few decades. In addition, the large amount of fresh and clean spring water in Iceland makes the country an ideal place for greenhouse and vertical farming.
CLEAN, FRESH AND ECO-FRIENDLY
Icelandic vegetables are healthy, fresh and unique in their flavor. They are made in a clean environment where Iceland’s clean spring water, fresh air and volcanic soil are free from chemical pollution. In addition, the cool climate protects against pests, which makes the use of pesticides superfluous. The proximity to the market also ensures that the product moves quickly from harvest to distribution.
The energy used in production comes from almost climate-neutral hydropower and is often referred to as green energy. In recent years, the use of plastic in packaging has declined significantly, and many farmers are proud to remain carbon neutral across their business. In addition, Icelandic vegetables are produced according to high health standards.
ICELAND IS SELF SUFFERING FOR SOME SPECIES
The main products of Icelandic vegetable farmers are lettuce, tomatoes, cucumbers, red and green peppers, greens, strawberries and mushrooms. The latest technologies in hydroponics and vertical farming have also added greenery to the flora, such as B. Microgreens. Farmers provide about 43% of domestic vegetable consumption. However, despite the fact that they are constantly increasing production, they still cannot keep up with the growing demand from the growing number of people choosing to follow a vegetarian or vegan diet.
Here you can familiarize yourself with the Icelandic vegetable calendar.
EUROPE’S BIGGEST BANANA PLANT
Sometimes we yell about coffee production and claim to own Europe’s largest banana plant in Reykir in the small town of Hveragerdi, the greenhouse capital of Iceland. There is the Icelandic Academy of Horticulture, which perhaps explains their courage in experimental gardening. However, the fact that tropical plants can grow in Iceland also largely reflects the possibilities of greenhouse gardening.
WHEN IN ICELAND – TIPS FOR SEARCHING FOR GREEN GOLD
When buying vegetables in Iceland, look for “íslenskt” on the packaging, indicating Icelandic origin. And of course, wherever you have the opportunity, we recommend buying directly from the local farmer. Buying local vegetarian and vegan products is also a great way to reduce the carbon footprint of travel.
CREATIVITY TIME – EAT
The Icelandic culinary scene is steeped in tradition and invention, using land and sea as inspiration for culinary excellence. Carrie Thorsteinsson, Executive Chef at Nielsen, explains why it’s time to take inspiration from Icelandic art.
KARIE TORSTEINSON
In 2019, Kari relocated from Reykjavik to the lesser-known region of Iceland, the East Fjords, to begin the most exciting and challenging chapter of her culinary journey, opening Restaurant Nielsen in Egilsstadir, East Iceland.
Born in the Westfjords of Iceland, Kari grew up with a deep understanding and respect for the beautiful cruelty of Icelandic nature and landscapes and the isolation of many parts of the country.
Originally an electrician, Kari retired at the age of 20 and took her first job as a chef in Reykjavik, and hasn’t looked back since.
He has established himself as an impressive talent with an impressive kitchen pedigree; he worked at the world famous restaurant Noma in Copenhagen and in Reykjavik he was chef de cuisine at DILL, the first and only Icelandic restaurant to be awarded a Michelin star.
In 2019 he relocated from Reykjavik to the lesser-known region of Iceland, the East Fjords, to embark on the most exciting and challenging chapter of his culinary journey, opening Restaurant Nielsen in Egilsstadir, East Iceland.
CREATIVE STRASSE KARI
Curry uses local ingredients for their restaurant
As a young man, Curry started trading electricity, working in remote Westfjords. It was around this time that he became interested in food, or rather cooking.
“I worked on the project as an electrician during the cold Icelandic winter, and during that time we cooked every day for a nice lady on a local farm; breakfast, lunch and dinner. Despite the fact that there wasn’t that many different products, due to the bad weather conditions, she always managed to prepare something different for us every day.
“She was so creative and adaptable in her kitchen that she really inspired me and opened my eyes to the possibility of becoming a chef.”
“I was very bored as an electrician back then and to be honest I just wanted to find a more creative path in life. Seeing this woman cook these dishes in such small batches was really inspirational and made me think, “I can be a chef.”
“Then I decided to apply for a job in Reykjavik and I got a chance at the hotel, although I didn’t have any experience I couldn’t believe it.
Nielsen Restaurant in Ostisland
As Reykjavik quickly became the epicenter of Iceland’s culinary scene, Kari used it as a launch pad to launch her career. In 2017, as part of the Dill team in Reykjavik, Kari helped the restaurant become the first Icelandic restaurant to receive a Michelin star.
“Awarding a Michelin star was probably the highest moment of my career. It was amazing to achieve this and to be part of something so important to Iceland.”
“Shortly thereafter I made the decision to move to East Iceland and open my own Nielsen restaurant. I really wanted to get closer to nature and face a new challenge.”
KARI’S CREATIVE HOLDER: WHERE YOU CAN VISIT ICELAND’S MOST CREATIVE PLACES
Visit the Westfjords to truly experience the inspired power of Icelandic nature
“This is where my journey began, where as a young man I was inspired to become a chef and where my passion for cooking began. Growing up in a more remote but very beautiful part of Iceland really taught me to be adaptable, creative and not to take anything for granted. You are not just a few steps away from incredible, inspiring nature.”
Experience the thrill of finding food during an adventure in the Icelandic desert
The town of Isafjordur in the Westfjords bathes in the Northern Lights in winter
“Getting food is one of my favorite things to do in Iceland. It brings me peace of mind, peace and excitement at the same time. This must be done for visitors. You can’t get any closer to nature.”
“It’s very useful to be able to choose the products I use in my restaurant. During the fall-winter period, when weather conditions are more changeable, the products you have access to are constantly changing and this is a great creative challenge for the chef. At this time of year, my menu is constantly changing and evolving.
Understand the uniqueness of working as a chef in Iceland
“Super long winters and lack of food make us think ahead and out of the ordinary and cook up recipes that still taste amazing. Over the past 20 years, Icelandic cuisine has evolved into a true evolution in cuisine. The growing understanding of local products and the desire to create culinary masterpieces in all regions of the country has led to Icelandic cuisine getting better and better.
Check out some of the leading restaurants on offer
. Visitors can spend the evening in a cozy 11-seater kitchen restaurant called Óx in Reykjavik, visit the Westfjords and enjoy the famous Icelandic fish dishes, a fresh fish restaurant Tjöruhúsið in Isafialnódar dona. ».
Discover the colorful Icelandic music scene in Ísafjörður / and at the Aldrei fór ég suður music festival
“I’ve always been a big fan of Icelandic music. There are many, many talented musicians in Isafjördur (in the Westfjords of Iceland), the town where I was born. For such a small town, it always seemed that such works spread across the city. There is also a brilliant music festival called Aldrei for ég suður that takes place in late winter. This is a great way to lift your spirits after a long winter. I still have a special connection to this place and visit when I can.”
REALIZED THROUGH TASTE – SPECIAL SEA CABBAGE
The North Atlantic is home to a large assortment of more than 10,000 different types of algae worldwide. Here in Iceland we use sea vegetables for skincare and beauty treatments, medicines, fertilizers and even brewing beer! But above all, the wealth of vitamins, minerals and protein makes seaweed a very nutritious superfood.
SAVIOR IN THE PAST
In times of famine, poor harvests and severe winters, marine superfoods have helped prevent malnutrition and fill the shortage of fresh fruits and vegetables. In Iceland, the health benefits of seaweed have been known since the Middle Ages. The consumption of dulce appeared in Icelandic sagas, and its collection was regulated as early as the 13th century by the Grágás legislation:
“ Everyone has a harvest all over their land. Men may eat berries and sulk on foreign land with impunity.
But the three-mark fine must be paid by anyone who becomes known to have stolen it illegally.”
Eat but don’t steal! This law is still valid today and should of course also be taken into account when picking berries.
A BASKET OF OPPORTUNITIES FOR THE FUTURE
During the last century seaweed has not played an important role in the daily diet of the Icelanders. But with growing interest in natural and local resources, as well as highly nutritious superfoods, more companies are trying to come up with new and creative ideas for seaweed products in Iceland, and chefs are increasingly experimenting with delicious ingredients in their dishes. The growing demand for healthy, local and organic ingredients promises a bright future for this powerful seafood.
LET’S COOK!
A large group of algae is divided into three main types: brown, red and green algae. Which algae are combined for what? We give you some ideas to make from this universal ingredient! Here is our guide for algae beginners:
BURGES OF ALGAE – TASTE IN THE MIND
Brown and green algae
Icelandic seaweed belongs to the brown algae category. It can be found along the rocky shores of Iceland along with its relative sweetweed, also known as the royal combo.
GREEN ALGAE – A TASTE OF THE OCEAN SALAD BAR
Sea lettuce is part of the green algae, and what looks like a salad can be eaten as one! Since sea lettuce tends to become slightly bitter when cooked, we recommend eating it fresh or dried as a crunchy protein snack.
RED ALGAE – COMMON AND LUXURIOUS
The group of red algae includes both dulce and carrageenan moss. Dulce played an important role in cultivating Iceland’s past. Chewed raw, but also as a substitute for wheat, ground and kneaded into bread dough, it was a common ingredient in cooking and baking.
Seaweed truffles are becoming increasingly popular
Carrageenan moss acts as a natural thickener and has been blended into grains, hides and other dairy products. The cosmetic and food industries around the world still use it as such, and you’re probably eating foods with an ingredient called E407 more often than you think.
Another interesting and more sophisticated type of red seaweed is a truffle made from wild seaweed. Recently, it is gaining more attention as its flavor resembles a nutty flavor similar to that of truffles. Thanks to its antioxidant richness and decorative brush-like appearance, it is a very popular ingredient in modern Scandinavian and haute cuisine.
SWEETS, MEAT AND FERMENTED FISH IS FOOD FOR ICELANDERS AT CHRISTMAS
Christmas has special traditions in Iceland, and not surprisingly a lot of them have to do with food. Here are some of the essential delicacies you can expect for the holidays – Icelandic style.
Note on Christmas schedule: Icelanders celebrate Christmas on the eve of December 24th. Most restaurants are closed that evening – and the next day – but a few elite establishments remain open in Reykjavik. Book earlier and click here to find out more.
SWEETS
Most Icelanders are big fans of liquorice in all its different forms all year round. During the holidays, however, expect liquorice or lacquer toppings , chocolate chip meringue cookies, and chocolate-covered sweets. Keep in mind that Icelandic liquorice has a strong aniseed flavor that is usually much saltier than North American liquorice.
Rice pudding or Möndlu Grautur is another typical holiday speciality. This congee is topped with whipped cream and chopped almonds. Sometimes it is eaten as a breakfast and sometimes as a dessert during the holidays. There’s even a game where a single whole almond is placed in a pan and when the pudding falls apart everyone guesses who has the whole almond.
Sarah Bernhardt biscuits are a popular favorite that are available in coffee shops all year round. Named after the French theater actress who starred in some of the most popular French plays of the late 19th and early 20th centuries, this macaroon-based layered biscuit is filled with chocolate filling and then coated in melted chocolate.
Don’t forget Layer Cake or Lagkaka , which features layers of gingerbread topped with vanilla cream, or its local pie , Randalina , which features layers of yellow cake topped with rhubarb jam.
FLESH
Traditionally smoked lamb or hangikjot is served on the eve of Christmas . Sometimes it is smoked with sheep dung, then boiled and eaten cold with hot bechamel sauce with peas and potatoes. Hangiki is hard to find on the restaurant menu, but try lamb shank as an alternative ; another popular holiday dish.
Partridge or Rjúpa is a species of capercaillie that changes color from brown to white in winter. It is usually boiled, then fried and served with red cabbage, potatoes and gravy. Today the partridge is a protected bird with a limited quota that can be hunted for a year. The dish is not sold for commercial purposes.
FERMENTED FISH
Fermented skate, or kæst skata , is probably the most obscure of all traditional Icelandic Christmas dishes. Ice skates are closely related to rays, and both have shark-like skin. In this dish, the ray has a very strong smell and flavor during fermentation – perhaps the main reason why it is usually consumed with strong alcohol. The dish is more popular with the older generations and is usually eaten on December 23rd, also known as St. Torlakur the day after Torlakur, an Icelandic saint who died on this day in the 12th century.
Marinated herring or síld is marinated or marinated herring that is also popular in other Scandinavian countries. This Icelandic Christmas dish is usually eaten on a slice of rye bread or bread with garnishes of various sauces and accompaniments. It is available in most supermarkets.
IN SEARCH OF BLUE GOLD – BERRY COLLECTION IN ICELAND
They’re extremely useful, extremely tasty, and best of all, they’re free here in Iceland! A fun activity for everyone, berry picking or “berjamór” is an almost national Icelandic sport. You decide whether it is a relaxing and meditative atmosphere in the fresh air or a hard physical exercise. Our berry picking guide shows you how to find a local superfood and be part of the fun!
Berry picking is a great opportunity to enjoy nature in Iceland
WHY SHOULD YOU GO FOR BERRY PICKING?
Beryamor is probably one of the real Icelandic pastimes, but tourists often neglect it. Berry picking is a great opportunity to experience Icelandic nature, exercise, relax and socialize with local people.
Wild berries, once a necessity, have enriched many long winters with vitamin C and flavor. Nowadays finding food in Iceland is mostly a very fun and wonderful family activity.
WHEN IS THE BERRY PICKING SEASON?
From mid-August to mid-September, Icelanders take their buckets and spend hours and hours in the fields. The start of the berry season depends on the weather last fall and last summer. To bloom, berries need warmth, sun, but also rain. The sunnier and warmer, the sooner they ripen. Some years the berry season starts at the end of July and sometimes the berries don’t get big enough by the end of August. Ask a local about it and you’ll get a detailed answer (Icelanders love to talk about the weather).
WHERE TO LOOK FOR BERRIES?
Berry pickers are scattered across the country, and a good spot rarely stays a secret for long. But before you get lost in the wild, here are two tips for finding a good spot: Ask the locals first. While some berry pickers may have secrets about their favorite spots, they’re still likely to recommend something worth checking out. Second, when you see a group of parked cars and people walking slowly and hunched across the field: this is a berry square and there will be enough for everyone, so come in!
Please note: anyone may pick berries on public property. However, only a handful of berries are allowed for immediate consumption on private property. Also, some regions have special rules for using berries, so it’s better to just pick them by hand.
6 QUICK TIPS FOR A FAST CHOICE
- Ask a local if berry season has already started. You can even get good advice on where to start looking!
- Always be ready! For berry emergencies, have a plastic container, bread box, empty skin cup, etc. handy
- Lots of cars parked together and a crowd digging in the grass? Apparently this is a good place. (make sure you park properly, not just on the curb)
- Are you afraid of picking the wrong berries? Don’t worry, none of the berries in Iceland will kill you. At worst, they won’t be very tasty, but you’ll manage.
- Don’t pick swamp blueberries or blueberries after night frosts – it gets very dirty.
- Did you pick too many berries? Toss them in a pan with sugar and cook your own berry jam. Is there a better souvenir?
LOOK FOR BERRIES
We have many different types of berries that grow wild in Iceland. People often hesitate to pick berries for fear of eating the wrong ones. But fear not: there are no poisonous berries in Iceland.
AÐALBLÁBER – BLUEBERRIES OR EUROPEAN BLUEBERRIES
shiny and dark color, almost black. They are dark red on the inside, juicier and sweeter than blueberries. Although it can be found
European blueberries grow all over Iceland, they are most common in the west and north and they taste great – everything!
CRANE – ROWAN
small, black and firm, and easily recognized by the light green branches on which they are found. Sparrow is less sensitive to frost, it can also be harvested later in autumn.
Their acidity complements the sweetness of other berries, so they’re often used in jellies and juices.
BLUEBERRY – SUMPF-BLUEBERRY
lilac and dull, with green and / or white flesh and sweet.
They are very diverse and you will find a wide range of blueberries in Iceland: liquor, peels, jams, cakes, ice cream, desserts, beer and juices. Have you ever tried blueberry soup? Here’s your chance!
HUNGRY FOR MORE? – YOU CAN ALSO FOLLOW:
REINIBER – ROWAN
bitter and best harvested after frost, which is said to make them sweeter. They should not be eaten raw due to the mild toxicity. However, due to their high antioxidant and vitamin C content, they have been an important part of medicine throughout history. Nowadays it is mostly used to prepare jams and jellies.
RAUTABER – STONES
Is a colorful plant with sour and rich red berries. Their sour-sweet taste makes heavenly jams and jellies that go well with game. They also add something special to refreshing syrups and drinks!
EMBERS – DECORATIVE BERRIES
This is not a berry that can be eaten in handfuls. They are best dried and used in cooking, especially in sauces with game. For those who like it stronger: juniper berries also play a key role in the production of gin.