Icelandic cuisine is characterized by its reliance on fresh, locally sourced ingredients, often reflecting the country's harsh climate and isolation. Traditional dishes frequently feature seafood, such as cod, haddock, and herring, due to Iceland's rich fishing grounds. Lamb is another staple, often prepared in simple yet flavorful ways. Dairy products, including skyr, a thick yogurt-like product, are also prominent. Icelandic cuisine includes unique traditional foods like hákarl, fermented shark, and svið, singed sheep's head, which highlight the country's historical preservation methods. In recent years, there has been a growing emphasis on modern culinary techniques, blending traditional flavors with contemporary influences.