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What do people eat in Faroe Islands?

Diet

The traditional Faroese diet historically consists of mainly fish, seafood, and lamb, as these are the most abundant food sources on the islands. Today, modern Faroese cuisine has evolved to include other ingredients as well.

Some traditional Faroese dishes include:

Grind og spik - pilot whale meat and blubber. This is a controversial dish, and many people are opposed to whaling for food.

Skerpikjøt - dried mutton that is hung outside in the salty sea air for several months to develop a unique, strong flavor.

Ræst kjøt - fermented meat, usually lamb or fish. This is a traditional method of preservation, and the meat is often served with potatoes.

Síld - pickled herring, which is a staple in Faroese cuisine. It is usually served with rye bread and butter.

Fiskasúpa - fish soup, typically made with a variety of fish and vegetables.

Hevdrætti - boiled puffin, which is considered a delicacy.

Kleinur - a type of sweet pastry similar to a doughnut.

In addition to these traditional dishes, modern Faroese cuisine has incorporated other ingredients such as dairy, root vegetables, and grains. However, due to the remote location of the islands, many ingredients are still imported, and local produce can be limited.

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