I was contemplating a holiday to Iceland. I was reading the guidebooks. The Rough Guides’ description of Iceland’s culinary delights stopped me dead in my tracks:
Harðifiskur, wind-dried haddock or cod, is a popular snack, eaten by tearing off a piece and chewing away …
Hákarl (Greenland shark) is a more doubtful delicacy, as it is first buried for up to six months in sand to break down the high levels of toxins contained in its flesh.
About the only endemic vegetable is a type of lichen that’s dried into almost tasteless, resilient black curls and snacked on raw or cooked with milk.
You can read it all at roughguides.com.
For the sake of balance, I’ll mention that I own the fascinating Icelandic Food & Cookery by Nanna Rögnvaldardóttir (Hippocrene Books), and enjoyed one semester of Old Icelandic at uni.