Traditional Icelandic food has its origins in the limited preserving possibilities that Icelanders had to cope with in past centuries. To make the food last trough the winter it was processed in certain ways, which made its taste so unique.
Meat was smoked, salted and pickled or allowed to stand in whey for 3 - 4 months. Fish was dried, hanged, salted and smoked. Almost everything from the animal was used. A few examples of the "delicacies" made from the Icelandic sheep are blood and liver pudding, singed sheep heads, smoked lamb and - ram testicles!
If you would like to taste some of these special treats you don't need to go further than the nearest grocery store. Try rye pancakes (flatkaka), sliced smoked lamb (hangikjöt) and some butter to make a tasty snack.
Smoked salmon (lax) on cooked rye bread (rúgbrauð) is also popular. Other bread toppings include marinated herring, rolled sausage and lamb pâtés.
When going on a camping trip or just driving in the countryside, you could buy some dried fish (harðfiskur) at the nearest gas station to eat on the way. It will make the trip more enjoyable and you will feel more like an Icelander! Most people like dried fish, although many don't like the way it smells - but don't let that stop you! And if you appreciate the Icelandic food so much that you want to share it with your friends and family when you get home you can buy most of the food mentioned in supermarkets or at the international airport.
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