The exploitation of natural resources in the area has a long history. Fishing trout has been practiced for centuries both in summer and through ice in the winter time when the lake freezes over.
The trout is flattened and salted one night and then smoked with dung in local smoke houses.
Due to the geothermal heat in the area the local people bake the well known "Hot Spring" bread in the ground. The dough is placed in a hole in the ground where it is left to be baked for 24 hours. Best served with butter and smoked trout or smoked lamb on top.
Sheep farming has been the most important livelyhood in the Mývatn district for centuries. Smoked lamb is one of the local specialities and almost every farm has it´s own smoking shed. On Christmas day most Icelander´s eat smoked lamb for dinner.
Some farmers also produce cheese from their milk as well as making jam from berries and teas from herbs picked in the area.
The local product can be bought in many of the shops and cafe´s in the area.
Most of the restaurants also offer local specialities on their menu.
You got to taste it!