Food in
Iceland is diverse and healthy. Local
food has its roots in tradition and is usually nutritious, with the prolific use of lamb, fresh fish and garden vegetables.
Since environmental consciousness is a predominant virtue in Iceland, the use of hormones for the breeding of
livestock is forbidden, ensuring that its
meat, fish and seafood remain very healthful. Since it is located near the Polar region, there are hot houses which use geothermal heat to grow fresh
vegetables.
The best available food in Iceland is
lamb meat, as
lambs roam freely in the region, and are abundant.
A number of
cheeses and
dairy products are produced in
Iceland. There are more than 80 types of
cheese, some of which are internationally acclaimed.
Icelandic specialties like "
skyr" and "
mysa" are worth a special mention.
Fish caught in the unpolluted waters of the North Atlantic Ocean is of superb quality. It is another main component of the
Icelandic diet, and fresh
fish is available throughout the year. Icelanders usually eat
fish like cod, haddock, plaice, halibut, herring and shrimp.
There is considerable
poultry farming in Iceland, with regular rearing of chicken, duck and turkey. Wild geese are hunted too.
Iceland has a wide array of traditional
foods which are called "
thorramatur"which are enjoyed mainly in the period of January to March. These are preserved
lamb, sheep heads, dried
fish, smoked and pickled salmon, cured shark and other delicacies. Principle breads include
laufabrauš (deep-fried paper-thin bread),
kleinur (similar to dough nuts) and rye pancakes.
For more information on Iceland food see the following:
