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![\"\"](\"http:\/\/i958.photobucket.com\/albums\/ae69\/JuicyPuffin\/Living%20in%20Iceland\/seasoningsicelandic.png\")
<\/a><\/p>\nIn Iceland in restaurants, I’ve only ever seen white pepper or a mix of white and black pepper (never black pepper alone). It looks brownish, like this:<\/p>\n Baking ingredients are also often in Scandinavian. I don’t think I’ve ever seen yeast packages in Icelandic (I’ve never seen caked\/block yeast here, only dry\/powdered yeast). This yeast package has Danish and Greenlandic on it – this is the only packaging I’ve ever seen with Greenlandic, too. Meats are quite, quite different from in America. Even if it says the same thing (“pepperoni” is the biggest example) it can taste completely different, or cook differently. Also there aren’t usually pictures of what type of meat it is on the packaging.<\/p>\n Bacon – beikon (far less fatty than in America – with Icelandic bacon you have to actually add butter to the pan when cooking or they’ll stick to it and burn) As a side-note, and this is only what I’ve noticed and heard so I can’t say it’s perfectly true, most Icelanders just put salt and pepper on their fish and fry it on a pan with butter. Apparently this is because for a very long time those were the only two seasonings you could even get in Iceland (later on paprika was introduced, and now you see a ton of recipes using paprika because when it first came to Iceland everyone was crazy about using this new thing). Some people might also make “whitesauce” which is a simple sauce out of milk and flour, but since I’ve only heard of that being referred to as something like “the English style of cooking fish” I can’t say if most Icelanders do that or not.<\/p>\n If you live near the harbour in Reykjav\u00edk, there at least you can fish without a fishing license, so you can catch your own fish. Below is an example of that! (This fish was caught and cooked by my Polish flatmate and it was super delicious, but I have no idea how he did it because he couldn’t speak English OR Icelandic – somehow he filled the whole kitchen with smoke as he did so though, so if anyone reading this knows how this is done let me know!)<\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\nYeast – ger
\nCaked yeast – pressuger “pressed yeast”
\nDry yeast – \u00feurrger “dry yeast”, perluger “pearl yeast”<\/p>\n<\/a><\/p>\n
\nDouble-smoked lamb – Hangikj\u00f6t (this doesn’t actually specifically mean lamb, but 90% of the time it does. This is a dish Icelanders are very proud of, and frankly even if you don’t like lamb you should try it because it tastes quite different from regular lamb)
\nKj\u00faklingur – chicken
\nHumar – lobster (you can buy lobster soup stock for quite cheaply in some places)
\nHvalur – whale (usually minke whale – whale can also be found quite cheaply sometimes, especially if it’s minced\/ground whale)
\nHakk – minced meat (nautahakk – bull mincemeat, sv\u00ednahakk – pork mincemeat, blanda\u00f0 hakk – mix of pork and beef mincemeat)
\nHross – horse meat
\nKj\u00f6t – meat<\/p>\n<\/a><\/p>\n
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