A fisherman's hut
in Reykjavík in 1835 with fish hung outside for drying. Wind-dried fish remains
popular in Iceland.
Icelandic cuisine, the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland being surrounded by ocean. The flavors of this traditional country food originate in its preservation methods; pickling in fermented whey or brine, drying, and smoking.
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