Iceland – a country with a great cuisine

For ages, Iceland has stayed unaffected by time and because of this fact, ninety percent of food of Iceland is very closely connected with nature and its components. Now tourists coming to Iceland are more interested in Icelandic food rather than volcanoes and other wonders of the nature. The people of Iceland also leave no stone unturned just to see that no tourist or visitor leaves Iceland without tasting and appreciating the food available here.

This is probably the reason why there are number of restaurants that are determined to provide quality food to the visitors. Most of these Iceland’s restaurants are serving the specialty of Iceland i.e. fresh seafood, fresh meat food from animals that are brought up naturally. Infact, all restaurants and hotels in entire Iceland continuously offers all types of food products that are made here. They never allow quality to be an issue and other reason why the quality is superb is because the atmosphere here is very clean with no water or air pollution at all. It is said that Iceland’s lamb meat is best in the world because the sheep here are free to roam on mountains and grow up very naturally. The government of Iceland has issued strict regulation regarding all meat products and the use of hormones to enhance the quality is strictly liable to be punished.

Iceland is the proud manufacturer of a big range of cheese and other milk products and the reason behind this is the abundant supply of milk. As per records, more than eighty types of cheese are made here and some of them are famous worldwide. Infact, some of these renowned cheeses have won international awards. Names of some famous cheese are:

» Skyr [it is something which is not totally yoghurt and not totally German quark]
» Mysa

Fishes caught by Icelandic fisherman from untouched water of North Atlantic have proved to the world that no fish from elsewhere in the world is tastier than them. For thousands of years, fish has been the main itinerary of Icelandic feast and because of its non-stop supply; one can enjoy the taste of fresh caught fish any time of the year. Haddock cod, plaice, halibut, herring and shrimps makes the course of Icelandic dine complete. Poultry is also the main part of Icelandic food and the poultry business is also flourishing here. Birds that are tamed and used as food, out of which the most are chicken, duck and turkey. A very special type of geese is also tamed and used extensively as a food product. Because of the fact that Iceland is situated in extreme north of European continent and also due to its cool weathers it’s very hard to grow vegetables but still many green vegetables and fruits can be seen here in Iceland’s food menu. The different thing is that all these vegetation is done under the geo-thermally heated arenas.

Traditional food of Iceland called thorramature is also very popular but the point is that its availability is restricted from January to March. It is basically a range of preserved foods which includes smoked and salted lamb, seared sheep heads, dried fish, smoked salmon, cured shark and many other objects. Bread includes deep fried paper like bread and rye pancakes.

Author Bio:
Dagur Jonsson is the editor of Iceland Guest, a website specializing in tourist information for travelers to Iceland. For more information visit www.icelandguest.com