Iceland is home to some unusual food. Kæstur hákarl is made by fermenting the meat of Greenland or other sleeper shark underground for six to 12 weeks before hanging it to dry for four to five months. It's often said to have a unique urine-like smell.
Hakarl —
Iceland is home to some unusual food. Kæstur hákarl is made by fermenting the meat of Greenland or other sleeper shark underground for six to 12 weeks before hanging it to dry for four to five months. It's often said to have a unique urine-like smell.
flickr/moohaha/creative commons
Misleadingly called head cheese, sviðasulta is a jelly formed by compressing bits of sheep's head into gelatinous loaves.
Sviðasulta —
Misleadingly called head cheese, sviðasulta is a jelly formed by compressing bits of sheep's head into gelatinous loaves.
flickr/sbs_iceland/creative commons
Plokkfiskur (fish stew) was once a dish made from leftovers but is now a mainstay of Icelandic cuisine. It consists of boiled fresh cod or haddock filets, mashed together with potatoes and a roux-based white sauce.
Plokkfiskur —
Plokkfiskur (fish stew) was once a dish made from leftovers but is now a mainstay of Icelandic cuisine. It consists of boiled fresh cod or haddock filets, mashed together with potatoes and a roux-based white sauce.
flicker/decade null/creative commons
Smoked sheep's head is a traditional dish often served during the Þorrablót midwinter celebration. To make a svið, a sheep's head is cut in half, singed to remove the fur, boiled with the brain removed, and served with scoops of mashed potato and turnip.
Svið —
Smoked sheep's head is a traditional dish often served during the Þorrablót midwinter celebration. To make a svið, a sheep's head is cut in half, singed to remove the fur, boiled with the brain removed, and served with scoops of mashed potato and turnip.
flickr/21044291@N00/creative commons
Harðfiskur is fish jerky made of dried fish (mostly cod, haddock or seawolf). It's usually eaten slathered in butter.
Harðfiskur —
Harðfiskur is fish jerky made of dried fish (mostly cod, haddock or seawolf). It's usually eaten slathered in butter.
flickr/cogdog/creative commons
Brennivin is the most famous brand of svartidauði, a clear, unsweetened schnapps also known as Black Death.
Brennivín —
Brennivin is the most famous brand of svartidauði, a clear, unsweetened schnapps also known as Black Death.
flickr/jenniferboyer/creative commons
Although it resembles yogurt, Skyr is a creamy soft cheese that Icelanders incorporate into numerous dishes -- most often as breakfast or dessert.
Skyr —
Although it resembles yogurt, Skyr is a creamy soft cheese that Icelanders incorporate into numerous dishes -- most often as breakfast or dessert.
flickr/parcydarks/creative commons
With a taste like pastrami and an appearance like liver, puffin is a cuisine served in many -- mainly tourist -- restaurants in Reykjavik.
Puffin —
With a taste like pastrami and an appearance like liver, puffin is a cuisine served in many -- mainly tourist -- restaurants in Reykjavik.
flickr/rudiriet/creative commons
Prins Póló is arguably Iceland's favorite chocolate bar. Introduced to the country in 1955, it's actually a Cold War-era snack from Poland.
Prins Póló —
Prins Póló is arguably Iceland's favorite chocolate bar. Introduced to the country in 1955, it's actually a Cold War-era snack from Poland.
Marcel Krueger/CNN