Icelandic Cuisine: The Icelandic cuisine uses as main products fish (seafood, lobsters, prawns, squid, mussels, salmon, trout, cod, sole, turbot, tuna, herring, sharks), meat (lamb, veal and game (duck and reindeer)), and vegetables. The fish is prepared in many ways, usually smoked, boiled, dried, cooked and raw. The meat is usually served smoked, fried, stewed or baked. Excellent are the cheese, which are produced along the lines of Dutch and French varieties, while the Icelandic milk has the consistency and flavor of cream. Very particular is the skyri (a cream cheese very dense, fruit flavored or sweetened, similar to yogurt), then there are many types of cheese known as smjorosturs, with shrimp, mushrooms, etc.. The Icelandic cuisine has as most typical dishes the hangikjot (smoked lamb), Surmatur (lamb, whale or seal offal kept in sour milk), harðifiskur (slices of dried fish to be consumed with butter), the lax ( smoked salmon), porskur (cod), flatkokur (roasted grilled bread) and laufabrauð (fried bread). Among the strange and unusual Icelandic dishes find Sursadhir hrutspungar (lamb testicles), Hakarl (shark meat seasoned underground for many months), the svið (boiled or fresh sheep's head), blóðmör (sausage blood sheep wrapped in fat kidneys). Among the desserts, rugbraud (spicy bread flavor of black licorice), the Icelandic chocolate, licorice, the pads Ópal and snúður (pasta covered with icing). Among drinks the Jóla Öl (malt mixed with orange juice), among the spirits the brenivin (wine burned or black death, derived from a potatoes distillate) and vodka. The coffee is the national Icelandic drink together with the beer.