Atlantic cod is the most commonly consumed and culturally significant fish in Iceland, deeply embedded in the nation's culinary heritage, domestic diet, and export economy. Haddock and saithe are also consumed in substantial quantities by local households, appearing frequently in traditional dishes like plokkfiskur—a comforting mashed fish and potato casserole. Because Iceland is an island nation surrounded by nutrient-rich cold marine currents, fish has served as an essential daily protein source for centuries, maintaining its prominence in contemporary Icelandic kitchens and restaurant menus.