ponent of traditional dishes, although the use of greenhouses has made them more common in contemporary food. Þorramatur is a selection of traditional cuisine consisting of many dishes, and is usually consumed around the month of Þorri, which begins on the first Friday after 19 January. Traditional dishes also include skyr, hákarl (cured shark), cured ram, singed sheep heads, and black pudding. Puffin is considered a local delicacy that is often prepared through broiling.
Breakfast usually consists of pancakes, cereal, fruit, and coffee, while lunch may take the form of a smorgasbord. The main meal of the day for most Icelanders is dinner, which usually involves fish or lamb as the main course. Seafood is central to most Icelandic cooking, particularly cod and haddock but also salmon, herring, and halibut. It is often prepared in a wide variety of ways, either smoked, pickled, boiled, or dried. Lamb is by far the most common meat, and it tends to be either smoke-cured (known as hangikjöt) or salt-preserved (saltkjöt). Many older dishes make use of every part of the sheep, such as slátur, which consists of offal (internal organs and entrails) minced together with blood and served in sheep stomach. Additionally, boiled or mashed potatoes, pickled cabbage, green beans, and rye bread are prevalent side dishes.
Coffee is a popular beverage in Iceland, and is drunk at breakfast, after meals, and with a light snack in mid-afternoon. Coca-Cola is also widely consumed, to the extent that the country is said to have one of the highest per capita consumption rates in the world. Iceland's signature alcoholic beverage is Brennivín (literally "burnt (i.e. distilled) wine"), which is similar to Scandinavian akvavit. It is a type of vodka made from distilled potatoes and flavored with either caraway seeds or angelica. Its potency has earned it the nickname svarti dauði ("Black Death").
Sports
Sport is an important part of Icelandic
