Faroese Cuisine

Important parts of Faroese cuisine are lamb and fish, due to the proximity to the ocean. Traditional food from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, puffins, potatoes and few fresh vegetables. Much of the taste of this traditional country food is determined by the preservation methods used; brine, drying and the maturing of meat and fish, called ræstkjøt and ræstur fiskur.

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, have lost a lot of their appeal with younger generations.