Faroese puffin

In the Faroe Islands and Iceland, puffins are more than just charming birds; they are also considered a culinary delicacy. For over 300 years, the Faroe Islanders have practiced sustainable seabird harvesting, including of puffins, with annual quotas to ensure that the bird populations remain healthy.

The traditional method of catching puffins, known as "fleyging" involves netting the birds while they are in flight. In Faroese culture, puffins, called "lundi" in the local language, hold significant cultural value.

When it comes to cooking, the Faroese have a unique approach to preparing puffins. The process begins with skinning the bird and removing its feet, wings, and internal organs. The meat is then marinated and can be cooked in various ways such as browning, boiling, or smoking. Sometimes, puffins are even stuffed with a mixture of sweet cake dough, raisins, and spices before cooking, adding a special twist to the dish.