<P> The large cooperatives were believed able to implement economies of scale in agricultural production . They invested in production facilities meeting modern standards of food hygiene . These cooperatives still dominate agricultural production in Iceland and are almost unchallenged . They pioneered new cheesemaking techniques based on popular European varieties of gouda, blue cheese, camembert, etc . Cheesemaking (apart from skyr) had been nearly extinct in Iceland since the 18th century . The cooperatives have driven product development, especially in dairy products . For instance, they market whey - based sweet drinks and variations of traditional products . One of these is "Skyr.is", a creamier, sweeter skyr, which has boosted the popularity of this age - old staple . </P> <P> Fishing on an industrial scale with trawlers started before World War I. Fresh fish became a cheap commodity in Iceland and a staple in the cuisine of fishing villages around the country . Until around 1990, studies showed that Icelanders were consuming much more fish per capita than any other European nation . Since then, however, steeply rising fish prices have caused a decline in consumption . </P> <P> Icelanders consume fish caught in the waters of the North Atlantic Ocean . Fresh fish can be had all the year round . Icelanders eat mostly haddock, plaice, halibut, herring, and shrimp . </P> <P> Hákarl (meaning' shark' in Icelandic) is putrescent shark meat, which has been preserved . It is part of the þorramatur, the traditional seasonal Icelandic foods . It is often accompanied by brennivín, a local schnapps . </P>

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