Travel Reference
In-Depth Information
EATING THE LOCALS: WHALE, SHARK & PUFFIN
Many restaurants and tour operators in Iceland tout their more unusual delicacies: whale
(hvál/hvalur),shark (fermented and called hákarl) and puffin (lundi). Before you dig in,
consider that what may have been sustainable with 325,000 Icelanders becomes taxing
on species and delicate ecosystems when 1,000,000 tourists annually get involved. Be
aware:
35% to 40% of Icelandic whale meat consumption is by tourists.
75% of Icelanders do not buy whale meat.
80% of the minke whale is thrown away after killing.
Fin whales are classified as endangered.
Iceland's Ministry of Industries and Innovation maintains the whale catch is sustainable,
at less than 1% of local stock, despite international protest.
The Greenland shark, which is used for hákarl,has a conservation status of 'near
threatened'.
In 2003 there were an estimated 8 million puffins in Iceland, in 2014 there were about 5
million - a 37% drop.
At the time of writing, Icelandic puffins were experiencing an enormous breeding failure
in their largest colonies, in the Vestmannaeyjar Islands.
While we do not exclude restaurants that serve these meats from our listings, you can
opt not to order the meat, or easily find whale-free spots at
www.icewhale.is/whale-
Old Harbour
Sægreifinn
SEAFOOD
11.30am-11pm)
Sidle into this green harbour-side shack for the most famous lobster soup (Ikr1300) in the
capital, or to choose from a fridge full of fresh fish skewers to be grilled on the spot.
Though the original sea baron sold the restaurant a few years ago, the place retains a
homey, laid-back feel.
Walk the Plank
SEAFOOD
