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<\/a><\/p>\nMinke whale steak. It cost around 4.000kr (kr is short for kr\u00f3nur or kr\u00f3na, crowns or crown – estimate this price as $35 US) at Caf\u00e9 Paris in Reykjav\u00edk’s city centre, if I remember correctly. I’ve also seen that you can buy whale kabobs, but I haven’t had them.<\/p>\n
Hrafnrey\u00f0ur, hrefna – minke whale
\nBuff – steak<\/p>\n
Hestur, hross – horse Aska – ash, ashes Kind – sheep Hvalur – whale Bl\u00e1ber – blueberry\/blueberries You get half a head, and you’re supposed to cut into it and rip the jaw off to get access to more of the meat, if I remember right (which I probably don’t). If you go to a restaurant and order it the waitress will be able to show you how it’s done.<\/p>\n Now I will leave you with some normal, Icelandic-brand foods:<\/p>\n<\/a>
\nSmoked horse sausage.<\/p>\n
\nPylsa – sausage, hotdog
\nBj\u00faga – smoked sausage<\/p>\n<\/a>
\n“Ash” (licorice) flavoured ice cream. It is grey ice cream instead of vanilla ice cream with chunks of licorice in it, and everyone who tried it with me agreed that it was horrible (and we all like licorice).<\/p>\n
\n\u00cds – ice cream
\nS\u00fakkula\u00f0i – Chocolate<\/p>\n<\/a>
\n(Photo taken in the new viking restaurant that just opened in Reykjav\u00edk.)
\nLamb meat soup is often said to be Icelandic, although frankly I can’t tell the difference between this and what my dad used to make. They also sell packets of seasoning for when you’re making the soup at home.<\/p>\n
\nDilkur – lamb
\nLambakj\u00f6t, dilkakj\u00f6t – lamb meat
\nHangikj\u00f6t – smoked meat, usually lamb
\nS\u00fapa – soup<\/p>\n<\/a>
\nPepperoni sausage. It tasted more like ham than pepperoni.<\/p>\n<\/a>
\nWhale fat. If you eat it without cooking it, it tastes like seawater. If you cut off chunks and fry it, it doesn’t taste like seawater anymore and is more like a snack you might buy instead of dried fish. Very cheap, maybe around 300kr. It’s very, very hard to cut even after sharpening my knives.<\/p>\n
\nSpik – fat<\/p>\n<\/a>
\nSkyr is distinctly Icelandic. This is “dessert skyr”, which was mixed with whipped cream and probably sugar. Plain skyr is very sour, so most people mix something into it (I’ve seen jam, sugar, and berries used) to make it taste better. I forgot how much this cost, maybe 600kr, at the same viking restaurant as the lamb stew.<\/p>\n
\nJar\u00f0arber – strawberry\/strawberries
\nRj\u00f3mi – cream
\n\u00deeyttur rj\u00f3mi – whipped cream
\nK\u00edv\u00ed – kiwi
\nBanani – banana<\/p>\n<\/a>
\nThis is regular store-bought skyr, all flavoured. Sorry for the photo, this was back when I first moved into a student flat in Iceland and we were cleaning everything because my flatmate apparently never had.<\/p>\n<\/a>
\nThe famous sheep’s head. It tastes like regular sheep, nothing special about it. I ate the eye and it tasted like nothing – the only flavour was from the leftover meat I hadn’t managed to pick off, stuck around the edges of the eyeball. It was chewy. I don’t like sheep much in general (only hangikj\u00f6t, Icelandic-style smoked lamb) so I don’t like sheep’s head either.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n