Gadus morhua - Toskur
The Atlantic cod has been highly prized throughout the ages. By Vikings sailing across the North Atlantic, Catholics fasting during Lent and starring on the menus of the very best gourmet restaurants.
Atlantic salmon - Farmed
Salmo salar - Laksur
The Atlantic Salmon requires a highly specific environment to thrive and the fjords and sounds of the Faroe Islands are the perfect location for farming Atlantic Salmon.
Scomber scombrus - Makrelur
The Atlantic mackerel migrates to the waters around the Faroe Islands to feed during the summer. This stripy fish has deliciously firm and fatty meat, which is extremely rich in Omega-3.
Melanogrammus aeglefinus - Hýsa
Haddock can be recognised by the black mark, known as the “devil’s thumbprint”. Its flesh is tender and has a mild and sweet taste, which makes haddock popular with fish and chips enthusiasts.
Clupea harengus - Sild
Herring is both a delicious and healthy food and this bright and shimmering fish has a central role in Nordic food culture. It has even been referred to as the “silver darling” and “silver of the sea”.
Saithe (Coley, Atlantic pollock)
Pollachius virens - Upsi
When raw, saithe's flesh has a greyish colour, but when cooked, it turns a clear white. Many prefer cooking with saithe due to its characteristic rich and fishy flavour.
Bacalao Faroe - Saltfiskur
Many find salted fish from the Faroe Islands to be the best in the world. A combination of great raw material and exceptional craftmanship is the recipe behind this first class saltfish.
Chlamys opercularis - Jákupsskel
This fan-shaped mollusc is small in size, but large in taste. Its tender and moist meat is versatile and works wonderfully with a variety of flavours. The Queen scallop is also quite the active swimmer.
Lophius piscatorius - Havtaska
There is no escaping the fact that the monkfish is a monstrous looking fish, with its large mouth, sharp teeth and spikey back. This has, however, not diminished the popularity of the fish.
Molva molva - Longa
The common ling is a delicious fish and a member of the codfish family. Although it is relatively unknown, it has an excellent firm and textured meat with a pleasantly strong taste.
Microstomus kitt - Tunga
The Lemon sole is a flatfish that lives around the shores of the North Atlantic, including the Faroe Islands. The flesh is delicate and sweet in taste, making it a favourite amongst flatfish.
Pleuronectes platessa - Reyðsprøka
Plaice is a flat fish that hides in sandy sea beds and can be recognised by its smooth grey or brown skin with red spots. Plaice has a moist texture and a delicate, distinctive taste.
Nephrops norvegicus - Hummari
The Faroese langoustine lobster is some of the best shellfish imaginable - an exclusive and luxury produce that is served in some of the world’s foremost restaurants.
Pandalus borealis - Rækja
The Coldwater shrimps have a firm and succulent meat that can be cooked in many different ways. Served hot or cold, shrimp has a salty taste that works with a great variety of flavours.
Hippoglossus hippoglossus - Kalvi
The Atlantic halibut is the largest of all flounders and can grow up to several meters long. The cold waters of the North Atlantic make the halibut grow slowly and develop a deliciously dense meat.
Reinhardtius hippoglossoides - Svartkalvi
The Greenland halibut is a flatfish that lives on the sea floor in the cold waters of the Arctic Ocean and the North Atlantic. Its meat is snowy white with a delicate and sweet taste.
Argentina silus - Gullaksur
The silver smelt is a small silver and yellowish fish that has a golden shimmer to it, when freshly caught. Its mild flesh works excellently when used in fishcakes.
Sebastes mentella / Sebastes marinus - Kongafiskur
The redfish is part of the Scorpaeniform order, giving them their signature look. They have an attractive red colour, hence the name, which encompasses several different varieties.
Tusk (Brosme, Cusk)
Brosme brosme - Brosma
The tusk is related to the ling and has a similarly elongated shape. Its meat is fine and textured with a mild sweet taste.
Molva dypterygia - Blálonga
Similar to the common ling in shape and appearance, the blue ling is quite distinct in taste and texture. It gets its name from its blue skin, and it sometimes even has a blue tinge to its meat.