Hakarl – Iceland is home to some unusual food. Kæstur hákarl is made by fermenting the meat of Greenland or other sleeper shark underground for six to 12 weeks before hanging it to dry for four to five months. It's often said to have a unique urine-like smell.
Sviðasulta – Misleadingly called head cheese, sviðasulta is a jelly formed by compressing bits of sheep's head into gelatinous loaves.
Plokkfiskur – Plokkfiskur (fish stew) was once a dish made from leftovers but is now a mainstay of Icelandic cuisine. It consists of boiled fresh cod or haddock filets, mashed together with potatoes and a roux-based white sauce.
Svið – Smoked sheep's head is a traditional dish often served during the Þorrablót midwinter celebration. To make a svið, a sheep's head is cut in half, singed to remove the fur, boiled with the brain removed, and served with scoops of mashed potato and turnip.
Harðfiskur – Harðfiskur is fish jerky made of dried fish (mostly cod, haddock or seawolf). It's usually eaten slathered in butter.
Brennivín – Brennivin is the most famous brand of svartidauði, a clear, unsweetened schnapps also known as Black Death.
Skyr – Although it resembles yogurt, Skyr is a creamy soft cheese that Icelanders incorporate into numerous dishes -- most often as breakfast or dessert.
Puffin – With a taste like pastrami and an appearance like liver, puffin is a cuisine served in many -- mainly tourist -- restaurants in Reykjavik.
Prins Póló – Prins Póló is arguably Iceland's favorite chocolate bar. Introduced to the country in 1955, it's actually a Cold War-era snack from Poland.