I don't recognise dsevig's description of Norwegian food... There is less emphasis on fruit and veg in Norway as so little can be grown there and it does tend to be expensive as most has to be imported.
Norway is big on fish and especially different types of picked fish, which are popular at breakfast.
Gravalax is salmon cured and preserved using dill.(You may have come across it elsewhere, but nothing is as good as that you will find in Norway.) The fish is very good, so do make a point of trying it.
There is also
gamalost (translated as old cheese). It is too - it is very strong flavour and smells (and tastes ) a bit like socks that have been worn for a month.... You will probably try oncce but never again!
Slabs of
Brunost or Brown cheese will be found everywhere, along with a cheese slice to slice off thin slices. It is made from goat's milk and has a slightly caramel flavour. People either love or hate it.
Depending on when you visit, you may find
cloudberries. These grow on on wet moorland and has large pale coloured berries . It is impossible to describe the tase, the best I can come up with is a scented honey. They are delicious and also make very good jam.
In May, you may find gull's eggs - they are more translucent than your usual hen's egg and have a slightly stronger flavour.
Reindeer is also popular.
Alcohol is very expensive and only low strength beers are sold in the supermarket. Anything above 4.7% ABV has to be sold through state run stores. Lookout for
Macks Ølbryggeri brewed near Tromso , the furthest north brewery in the world.
Some information about Norwegian food
here.
Perhaps
Iceland's most famous food is
fermented shark, (hakari) but I believe that is very much an acquired taste... Apparently it was traditionally washed down with
Brennivin (often called Black Deat) obtained by fermenting potatoes and flavored with caraway seeds. It is supposed to help 'fade the taste of meat'..
.
You may find whale meat too - again very different (and probably acquired) taste.
Skyr is the Icelandic version of Yogurt and is very good.
Also look out for
Icelandic Larva (or hot spring) bread. This is made using rye flour but is baked in a hole dug in the ground and uses the natural geothermal heat to cook. It produces a rtather spongy texture which can be a bit chewy.
If you see any Icelandic lamb, definitely try that as the taste is out of this world compared with the usual supermarket type offerings.
This is an interesting article about Icelandic food.
