The complete directory
11 foods match this view. Search local names, narrow the map, or follow a category.
Faroe Islands
Aftanfiskur
The time-honoured dish for Christmas Eve; air-dried fermented cod (ræstur fiskur) served with sperðil (sheep tallow sausage); an ancient and very simple food habit; rarely observed today, only by older generations in the north; a traditional Faroese holiday dish.
Faroe Islands
Knettir
Large, boiled fish balls; previously always containing tallow; served with potatoes and possibly vegetables; a traditional Faroese dish; the fish soup knetta is cooked on knettir and vegetables; a hearty, comforting meal.
Faroe Islands
Fiskibollur
Faroese fish cakes; a traditional dish made from fresh fish; served with potatoes and possibly vegetables; a staple of the Faroese diet; a hearty, comforting meal; a feature of everyday Faroese cooking.
Faroe Islands
Ræstur Fiskur
Air-dried and fermented fish, typically Atlantic cod or saithe; fermented for two to three months in a hjallur; boiled and served with boiled potatoes, salted pilot whale blubber, or garnatálg (melted fermented sheep fat); the time-honoured Christmas Eve dish known as aftanfiskur; a TasteAtlas-listed must-try.
Norway
Norwegian fish cakes of minced white fish (cod or haddock) with milk, flour, and spices, pan-fried. A coastal and national classic, soft and savory, served with potatoes and dill sauce, a daily and home staple, a comfort fish dish.
Westfjords, Iceland
Iceland's wind-dried cod or haddock, eaten with butter, a daily and ancient snack.
Westfjords, Iceland
Kæstur hákarl
Iceland's fermented Greenland shark, cured underground for months, a Þorrablót and cultural icon.
Norway
Lutfisk
A Norwegian dish of dried cod rehydrated in lye, then boiled or baked, gelatinous and pungent. A Christmas and winter tradition, served with potatoes, bacon, and mustard, a national and festive classic, an acquired taste.
Iceland
Iceland's defining comfort food: cod or haddock mashed with potatoes in béchamel, served with rye bread.
Faroe Islands
Saltfisk
Salted fish; a traditional Faroese preservation method; cod or haddock salted and dried; a staple of the Faroese diet; rehydrated and boiled before serving; a feature of the kalt borð; a traditional method to ensure food longevity.
Faroe Islands
Turrur Fiskur
Wind-dried fish; eaten plain or with butter; a traditional Faroese preservation method; dried in the hjallur with the North Atlantic breeze; a high-protein, storable food; a staple of the historical Faroese diet. Pairs of wind-dried fish are called greipur while still maturing in the hjallur.