Today was the day I’ve been anticipating all week- the day we try puffin! I’ve been looking forward to trying Icelandic cuisine despite not being a particularly adventurous eater since you only live once, and I don’t know when I’ll be in Iceland next! We started the day at Reynisfjara black sand beach and the arches of Dyrhólaey. We saw some breathtaking views of the ocean and its power. Following the beach, we headed to Seljalandsfoss waterfall, one of the most famous in Iceland. After wrapping up our sightseeing for the day, we made our way back to Reykjavik to get ready for our long-awaited dinner.
The menu featured a sampler of Icelandic dishes including Icelandic Horse Tartare, Lightly Cured Arctic Char, Smoked Puffin, and Lamb Tataki. For dinner I tried hot cod tacos and tiger shrimp. These dishes have historical backgrounds. For example, Icelandic lamb has been a staple for over a thousand years. Sheep have roamed freely throughout Iceland since the Viking Age, giving the meat a slightly sweet flavor. Likewise, horse has been part of Icelandic cuisine since the ninth century. Horses were essential for farming but got eaten out of necessity when they were unsuitable for farmwork.
All week we have been learning about how Icelanders live off their land and adapt to their environment, so I had some preconceived notions about the food. First, we tried lamb on our first night in Iceland, but I found it very similar to pork. This lamb was sweeter though, and I thought it was chewier than the first night. I did not really have expectations for the horse, but I thought it was flavorful. I also did not know what to expect from the arctic char, but it was flavorful and I liked the way it was prepared over flatbread with cream cheese. The bread and cream cheese were the perfect sweet flavors to offset the fish. Finally, the puffin. Now I feel like I went into puffin with the most expectation, because someone told me it tastes like chicken. First and foremost I would like to say it does NOT taste like or resemble chicken in any way, but it was good nonetheless and paired well with the crowberry sauce underneath.
Throughout the week I have tried three new fish, two new land animals, a bird, and a few gas station hot dogs. I am intrigued by the cuisine in Iceland and it makes me want to branch out and try native foods from other parts of the world. I have learned that the best expectation is no expectation, and things taste better if I don’t know the details of what they are. Today is our last full day abroad, and I am excited to see what it has to offer!
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