Nordic cuisine covers the traditional and contemporary cooking of Denmark, Finland, Iceland, Norway, and Sweden, shaped by long, cold winters and reliance on fish, game, dairy, grains, and foraged foods. Preservation techniques such as smoking, curing, pickling, and fermenting are central, both historically and in signature dishes like gravlax (cured salmon) and fårikål (Norwegian lamb-and-cabbage stew). Since the 2000s, the New Nordic movement has reframed the region's traditional ingredients and techniques around simplicity, local sourcing, and seasonality, while each country retains its own specialties, from Danish smørrebrød (open sandwiches) to Iceland's fermented shark, hákarl.