Faroese cuisine

Skerpikjøt

Important parts of Faroese cuisine are lamb and also fish owing to proximity to the sea. Traditional foods from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, Atlantic puffins, potatoes, and few fresh vegetables.[1]

Much of the taste of this traditional country food is determined by the food preservation methods used; brine, drying, and the maturing of meat and fish, called ræstkjøt and ræstur fiskur.[2][3]

Animal products dominate Faroese cuisine. Popular taste has developed, however, to become closer to the European norm, and consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished. Fresh and ræst lamb meat remains very popular while traditional meat products, such as various types of sausages,[4] have lost much of their appeal with younger generations.

  1. ^ "Culture of Faroe Islands". www.everyculture.com.
  2. ^ Jóan Pauli Joensen – Nye og traditionelle træk i færøsk madkultur (PDF, Danish) Archived 2013-11-09 at the Wayback Machine
  3. ^ "Traditional Faroese Food". Archived from the original on 2011-07-27. Retrieved 2010-03-29.
  4. ^ "Blood sausage recipe". Archived from the original on 2011-07-27. Retrieved 2010-03-29.