The cuisine of Faroe-island - Europe

The foods of Faroe-island

The Faroe Islands, a mountainous archipelago two hundred miles north of Scotland, has a landmass of only five hundred and forty square miles, and is sparsely populated with fifty thousand people and seventy thousand sheep.
Fermented food is maybe the most important cultural heritage.

Among the prominent ingredients are lamb, fish, shellfish, seaweed, and root vegetables, potatoes and turnips.

Thanks to a perfect combination of constant low temperatures and wind, and high concentration of salt in the air, the Faroese developed a salt-free method for preserving meat and fish: ræst.

This tradition (which translates to fermentation) involves hanging meat and fish out in the open, then in drying houses, where time and the natural elements work their magic.


Strictest aquaculture legislation in the world

The Faroe Islands have one of the most stringent and comprehensive legislation on aquaculture, which includes a focus on disease prevention, the welfare of the fish and environmental protection. The Faroese Food and Veterinary Authority supervises Faroese aquaculture.
The strict legislation is crucial to ensuring the welfare and quality of farmed salmon. The results of this can be seen in the fact that Faroese aquaculture has one of the lowest mortality rate in the world. Faroese salmon are farmed without the use of antibiotics.
The number, placement and stocking of aquaculture areas are tightly regulated to ensure sustainability and the health of the fish. Legislation has detailed specifications on maximum fish density in the rings, to give the fish enough room to swim around and thus ensure fish welfare.
A crucial and unique part of the legislation is the “all-in – all-out” strategy, where each aquaculture area is limited to a single generation of salmon at a time. Once the fish is taken, the area has to lie fallow for two months.
The strong and steady currents in Faroese fjords and their clean marine environment provide an ideal basis for the high quality aquaculture of the Faroe Islands. Aquaculture companies are therefore required by law to perform regular checks on the quality of the water and the seabed

Faroe-island - See the recipes

Appetizer recipes coming soon

Main recipes

Braised leg of lamb cleopatra Brochettes of lamb Crown roast of lamb in a parmesan-sage crust Curried lamb Eggplant and lamb cake with a garlic jus Fish and chips Florentine lamb chops Herb roasted leg of lamb Lamb shanks braised in red wine Lamb stew Leg of baby lamb nicoise Navarin of lamb with vegetables Rack of lamb with mushroom crust Roasted lamb rib eye with sweet garlic Side dishes recipes coming soon

Dessert recipes

Apple cake

Apple cake Braised leg of lamb cleopatra Brochettes of lamb Crown roast of lamb in a parmesan-sage crust Curried lamb Eggplant and lamb cake with a garlic jus Fish and chips Florentine lamb chops Herb roasted leg of lamb Lamb shanks braised in red wine Lamb stew Lamb stock Leg of baby lamb nicoise Navarin of lamb with vegetables Rack of lamb with mushroom crust Roasted lamb rib eye with sweet garlic

Cooking in Faroe-island