Sigrid Björnsdóttir

I was born in Reykjavik and I have fished with my father in the North Atlantic since I was six years old. Iceland's food story is completely misunderstood internationally — the hákarl (fermented shark) that everyone writes about is a novelty, not a cuisine. The real Icelandic food is the langoustine from the Westfjords, the skyr that is dairy not yogurt, the lamb that grazes in volcanic pastures and tastes like nothing from anywhere else, and the hot dog — specifically the Icelandic pylsur — which is the national street food and is categorically better than every hot dog in every other country. I take people to the food Iceland actually eats.