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A focus on fish and lamb makes Icelandic cuisine feel familiar

There’s more than snow in Iceland.

I traveled to the land of the Vikings for vacation a few weeks ago, and naturally I had to sample the local food.

I did a bit of research ahead of time to find out what is considered traditional in Iceland, and I wasn’t surprised to find out that it was heavy on fish.

They do eat fermented shark that has to air dry for six months before it’s edible, but I couldn’t find any to try.

Lamb is also huge in Iceland: there are 330,000 people according to World Bank, while the Icelandic publication Vísir estimates there are about 800,000 sheep. Seriously, they’re everywhere.

There are also a few… nontraditional foods to try. Whale and puffin are on the menu, but those are most often ordered by tourists (I passed). And so is reindeer, which is a more expensive special dinner kinda meal choice.

To find out how different the food actually was, and to learn about the cultural differences between Iceland and the U.S., take a listen the podcast below.

You can find the Flavor 574 podcast at Opt In On Demand. New episodes will appear each week and may be downloaded or subscribe via iTunesGoogle Play and audioboom.

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