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Fish is among the most common culinary ingredients in Iceland and stands for a high quality product. Life has been connected to fish since the earliest settlement when the first settlers had found a virgin country, with rivers full of salmon and trout. Some of the richest fishing grounds of the North Atlantic are around Iceland as cold and warm currents blend off the Icelandic coast and create ideal conditions for various species of fish. Fish is the most important product to export and people all over the world love the high quality. For a long time herring was our silver from the sea and is strongly connected to Icelandic heritage. Nowadays cod is particularly well-known for its excellent quality and among the first choices by chefs all over the world.

In Icelandic

cod / þorskur
haddock / ýsa
salmon / lax
herring / síld
ling / langa
catfish / steinbítur
plaice / rauðspretta
common dab / sólkoli
redfish / karfi
pollock / ufsi
halibut / lúða
arctic char / bleikja

roe / hrogn
lobster and prawns / humar og rækja