Cod, haddock, and Arctic char are staples, prepared in countless ways from pan-fried fillets to slow-cooked stews. Icelandic langoustine, smaller than lobster but incredibly sweet and tender, is a particular delicacy worth seeking out.
Salmon, both wild-caught and responsibly farmed, appears on many menus. The cold water conditions produce firm, flavorful fish that rivals the best from Norway or Scotland.
For a quintessential experience, try the fish soup (fiskisupa) served at many restaurants, often with fresh bread on the side. It is creamy, warming, and showcases the day's catch beautifully.
Reykjavik has several standout seafood restaurants, while coastal towns offer simpler but equally fresh preparations. Even basic cafes often serve excellent fish and chips using just-caught haddock.
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