About...
One of the best-kept secrets about Iceland is its food. In fact, 80% of Iceland's economy is based on the highly specialized food industry. The honored tradition of pure natural agriculture and sustainable fisheries is the foundation for Iceland's food-products, which include fresh seafood, all natural smoked salmon and free-range lamb.
Diverse cuisine
The most widely consumed meat in Iceland is lamb and mutton, but consumption of poultry (mostly chicken), pork and beef is on the rise. Horse meat is also eaten. The consumption of whale meat is a highly sensitive issue, but many will buy it whenever possible. Some people also eat seal. Game is very popular, such as reindeer, goose, ptarmigan and various types of sea birds, especially puffin.
Food Purity
Food purity is paramount in Icelandic culture. Animals are hormone-free and many graze on mountain herbs. Fish is caught from crystal-clear, unpolluted waters. The use of fertilizers and pesticides is minimal and organic agriculture is increasing rapidly. Genetic alteration or modification of food is strictly forbidden and importing meat is prohibited due to the risks of contamination.
Icelandic Lamb
Sheep breeding techniques go back to the time of settlement and their flesh imparts a distinctive flavor. The Icelandic lamb is light and delicious – recognized throughout the world as gourmet meat. With unique ability to reach market weight on pasture alone, Icelandic lamb is "a natural" for organic or naturally raised farm operations.
Fresh Fish
Worldwide, fish from Iceland is regarded as superb with delicious taste. Cod, haddock, halibut, ray, red and herring abound within the 200-mile fishing perimeter. Lakes and rivers are abundant with fresh-water salmon and trout. The richness of Icelandic waters enables Iceland to ship gourmet exports worldwide.
Dairy Products
Dairy products have been a significant part of Icelandic diet since the time of settlement, with modern day producers catering to every possible taste. Some oft he old Icelandic specialties are still very popular, such as “skyr” and “mysa (whey)”. Skyr is made from skimmed milk and is similar to yogurt, or the German“quark”. Mysa is a by-product in the making of skyr and is used in pickling or as a substitude for white wine while cooking. It is also an excellent thirst-quencher. Over 80 different kinds of cheese are produced in Iceland.