Join Me For A Ten Course Icelandic Meal! Quiz

Answer: Shark

This dish starts with a shark (typically a Greenland shark) whose flesh is cut into large pieces and washed. Next, the meat is put into a large hole in the ground (modern methods can use a large container). It is then covered and left to ferment for 6 weeks in the summer or 2-3 months in the winter.

When the shark smells like ammonia, it is taken out and hung in drying shacks. It dries for several months until it is taken down and the brown crust is sliced off. It is then cut into small bite-size pieces and served.

It is said the texture is a bit chewy, the smell is pungent, and the taste is like a strong, fishy cheese.

Answer: Blueberry

Kjotsupa means "meat soup", but since there are more sheep than people in Iceland, the meat is almost always lamb. The meat is added to water and onions in a pot and then the mixture is set to boiling. Then an Icelandic soup herb mix is added which includes arctic thyme, birch leaves, juniper, and bilberries.

The bilberries are dark, blue berries that grow on low lying shrubs (as seen in the photo). After the herbs are infused, vegetables are added such as potatoes, leeks, carrots, and cabbage. After simmering for a while, the soup is served hot with a slice of fresh bread.

Answer: Puffin

Iceland is home to the world's largest puffin colony and Icelandic citizens are allowed to hunt these birds. The summer season hunt for them is called lundaveioar and provides the meat to be sold to restaurants. Hunting and eating these birds actually dates back to the time of the Vikings.

The puffin meat today is smoked and served as an appetizer. The smokiness gives the meat a fishy and gamey flavor which is offset by a light sauce made from blueberries.

Answer: False

Skyr is a cultured dairy product. Many times, it is listed as a yogurt, but it is technically a fresh sour milk cheese. The use of it goes back centuries in Iceland when it originally utilized sheep's milk but modern times find it most commonly made with cow's milk. Cultures are added to this skim milk and it is left to ferment.

It takes about 4 cups of milk to make one cup of skyr. It has a creamy texture and tangy taste and can be eaten by itself or added to a variety of dishes, including many salad offerings.

Answer: Wolffish

The cold-water fish known as wolffish is considered a delicacy in Iceland. The fish live in ocean caves or nooks in depths of 60 to 1600 feet. It is said to have a sweet flavor similar to that of crab due to its steady diet of crustaceans. It is often grilled but can also be served dried or shredded in fish cakes.

The dish can be topped with fresh herbs or sauces such as a dill mustard mixture or a lemon butter drizzle.

Answer: Sheep's head

Svio, half of a sheep's head, is a traditional dish going back to times when all parts of the animals must be used for survival. It is still served today. To fix it, a sheep's head is cut in half and the brain is removed. The outside is singed to remove the wool and then the head is boiled for at least an hour.

The cheek is the meatiest part of the dish with the taste of mutton while the tongue offers more of a muscle texture and the eyeball gives the diner a pop of flavors. It is considered taboo to eat the ears, however. Svio is served with potatoes and turnips.

Answer: Glass of aquavit

Brennivin is considered an aquavit, which is a distilled spirit from the Nordic region. It is made from a fermented mash of potatoes or grain and distilled over an open flame. (This differs from wine and beer which do not use heat). Then it is flavored with caraway seeds.

It has an alcohol percentage of almost 38%. It is called "Black Death" because it is bottled with a black label and also because its over-consumption has caused death by alcohol poisoning. It is usually served just as a shot in a frozen glass.

Answer: Whey

Brunost is a popular cheese throughout the Icelandic region. It is made by boiling whey (a watery by-product that separates from curds during cheese production), milk, and cream. After evaporation, the sugars caramelize which gives the cheese a dark coloration and a sweet nutty taste.

It can be made with goat's milk, cow's milk, or a combination of the two. In Iceland, the cheese is often served on top of waffles for breakfast. If it is on a cheese board, it pairs nicely with fresh fruit, honey, and nuts.

Answer: Raisin

Icelandic doughnuts, or Kleinur, date back centuries. By the early 1900's, however, a new form had emerged which involved adding raisins and cardamom. The dough is formed into rough balls with two spoons and dropped into boiling oil. They can be served warm or cold and are often served with coffee and/or a cup of whipped cream in which they can be dipped.

Answer: Seven

A Vinarterta, also known as "Striped Lady", is a traditional Icelandic torte. It is made of seven layers of cardamom flavored shortbread with a spiced plum jam filling between each layer. It originated in Iceland in the 1850's and the recipe has changed little since that time.

However, the filling sometimes changes to prune or rhubarb depending on the season. The cake is served in small, rectangular slices and often has a sugar glaze drizzled across it.