With a long coastline, the fertile waters of the North Atlantic, and several lakes, fish and other seafood has a traditional role. The right to access and easily available permits allow leisure fishing to some extent in all Nordic countries, and most restaurant menus feature some kind of seafood.

• Pickled herring, (Clupea harengus, Danish/Norwegian: sild, Swedish: sill, Finnish: silli), used to be the poor man's dish, but has developed into a traditional appetizer, often in a few varieties (such as with mustard, garlic, tomato sauce or dill). Baltic herring, strömming, is the same species, though smaller, less fatty, and caught in the Baltic Sea. In Norway herring is also dried and smoked; the Norwegian sour herring should not be confused with surströmming, the Swedish fermented herring. In Denmark and Scania smoked herring (Danish: røget sild, Swedish: rökt sill) is available locally. Smoked herring from the island of Bornholm in the Baltic Sea are especially popular.
• Canned sardines in oil is a traditional Norwegian product (particularly in Stavanger that had a booming canning industry), but is actually made from local brisling (also known as skipper or sprat).
• Salmon (Salmo salar, lax/laks/lohi) is farmed in Norway, and used to be an everyday dish in northern Sweden, especially smoked or cured. Farmed salmon and rainbow trout have become the most common fish eaten in Finnish restaurants and non-fisher households. Smoked salmon, trout and other salmonid fish is served as everyday food in Norway, and can be fished with a rod. Hot and cold smoked are two variants. Cured salmon is known as gravlaks or gravlax. Fermented trout, rakfisk, is a smelly Norwegian speciality particularly produced and consumed in the interior valleys such as Valdres.
• Cod (Gadus morhua, torsk) is the most important catch in Norwegian waters. The winter-spring (February–April) catch of skrei (the migrating cod) has since prehistoric times been the high season for coastal areas. The fisheries around Lofoten are in particular unusually rich. Fresh skrei served lightly boiled is a standard dish during the season. In Lofoten and Nordland cod is also served with roe, liver and potatoes in dish known as mølje. The cod of the Baltic Sea has been overfished, and is vulnerable today.
• Wind-dried white fish such as cod tørrfisk (stockfish) is an ancient and important product of Northern Norway, used for lutefisk and other dishes. Salt-dried white fish klippfisk, an important product of western Norway, is used in similar ways.
• Freshwater and Baltic Sea fish, such as perch (Perca fluviatilis), pike and zander can be found at some restaurants and supermarkets, and is rather easy to fish with a rod.
• Roe (fish eggs) is a delicacy in Sweden. The roe from the vendace, Coregonus albula (siklöja in Swedish), known as löjrom, is among the most prized. Caviar in Nordic context usually refers to roe from the lumpfish, Cyclopterus lumpus (stenbit or sjurygg in Swedish, rognkjeks in Norwegian). Kaviar in Sweden and Norway refers to rendered fish roe with some additives, eaten as an everyday, relatively cheap, bread spread kept in "tubes".
• Cod liver oil (tran) is used as a dietary supplement particularly during winter for vitamin D. Bottles can be found on many breakfast buffets.
• The red king crab (Russian crab), Paralithodes camtschaticus, is native to the northern Pacific. Since the Soviets implanted the crab to the Barents Sea in the 1960s, it has become an invasive species spreading to Norwegian waters, becoming a new and popular ingredient.
• Crayfish (European or noble crayfish, Norwegian: kreps, Swedish: kräfta) is traditionally fished and eaten during August in Norway and Sweden, and among Swedish-speaking Finns. Kräftskiva is a traditional Swedish crayfish party.
• Norway lobster, sjøkreps ("sea crayfish"), Nephrops norvegicus, is a delicacy of the north Atlantic.
• European lobster, Homarus gammarus, is a culinary classic, very similar to the American lobster.
• Shrimp, especially Pandalus borealis (Norwegian: reker), have a prominent role in Norway, Denmark and western Sweden. Shrimp is harvested in fjords, along the coast and in the ocean. Shrimp is consumed in many variants. In summer many prefer to buy whole shrimp and have a party where each prepare their own shrimp at the table, often served with mayonnaise, lemon and white bread. Shrimp sandwich is a standard offer in Norwegian cafes.
• Clams and mussels are harvested and eaten, especially in Denmark. The blue or common mussel is widespread south of Trondheim, and is farmed commercially. Under certain conditions blue mussels may become toxic and amateurs should consult food authorities before harvesting.
• Whale has a peculiar taste, and can be found in Iceland and Norway. Whaling is a sensitive issue; see Animal ethics.

While whole meat remains a bit of a luxury, many traditional dishes are based on mince, offal and blood. Still, all countries have lively vegetarian and vegan communities, especially among young city-dwellers. Vegetarians face less understanding in the countryside, where hunting and fishing are popular pastimes.

• Pork is the most common meat, and one of Denmark's most important export commodities. Pork is used for sausages, meatballs, liver pâté and other meat products.
• While cattle are primarily held for milk, beef and veal are delicacies.
• Lamb is a signature dish of Iceland, the Faroe Islands and rural Norway. Several dishes are based on lamb, for instance "sheep's head" (Norwegian: smalahove), "sheep's ribs" (Norwegian: pinnekjøtt, ribbe) and fårikål (mutton stew with cabbage). Dried, salted and smoked meat products are common. In Western Norway lamb was traditionally the most common meat. There is a tradition of lamb dishes also in Finland.
• While chicken and other poultry became everyday food only in the late 20th century, goose is traditionally eaten in Denmark and southern Sweden. There are no strong traditions for poultry in the rest of the region, except wild ptarmigans (rype, ripa, kiiruna and riekko) hunted in the mountains and the north in the autumn.
• As hunting is a pastime in the countryside, game such as elk (moose), deer, boar, waterfowl and grouse is seasonally available, although mostly consumed in the hunters' households. A few restaurants offer game dishes.
• Reindeer are traditionally bred within the Sami culture in the Arctic and sub-Arctic territories. The meat tastes more like game than domestic animal meats. Reindeer meat might be served as whole meat, or as sautéed reindeer, (renskav in Swedish, finnbiff in Norwegian), traditionally eaten with potatoes and lingonberries.

Bread (Swedish bröd, Danish/Norwegian brød, Icelandic: brauð, Finnish leipä) is a daily staple food.

Soft bread comes in dozens of varieties, with dark, heavy rye bread of different types common. Especially Finland, with influences from the east, has many types of traditional bread. For more taste, try to find bread from a local bakery, instead of packed bread in supermarkets. In Sweden many everyday breads are quite sweet, an acquired taste since the grain shortage during the war. Breads in supermarkets have also gradually become sweeter in Finland, where traditionally only some types were sweet, mostly through the use of malt. Another modern tendency is to add seeds and partly ground grain.

Potato is used in the rye based quite sweet perunalimppu (potatislimpa) found in most of Finland, and in some modern Finnish breads. It is also used in the soft flatbread perunarieska of northern Finland (supermarket "rieska" are usually modern variants). A similar but thinner, ubiquitous and inexpensive Norwegian bread, lompe, potetkake or potetlefse, is used for all kinds of a wrap, including for sausages (think hot dog) and rakfisk.

Hard flatbread or crisp bread (Norwegian: knekkebrød, Swedish: knäckebröd, Finnish: näkkileipä) are common, some served with cheese as dessert or snack, some worth tasting in their own right. Many locals appreciate them rather for their traditional value and shelf life than for their taste. There is also crisp bread made of wheat bread rolls (Swedish: skorpa, Finnish: korppu), some treated with cinnamon and sugar.

Iceland has a unique type of rye bread (rúgbrauð) that is baked by underground using the natural geothermal heat. It is typically sweeter than the rye breads that overseas visitors are used to.

Scandinavian pastries are well known.

• The Danish pastry is called Wienerbrød ("Viennese bread"), since it was introduced by bakers from Vienna. Locals may reserve wienerbrød for specific variants of pastry, other variants in the vinnese tradition may have other names. Locals may be puzzled if you talk about pastry as "Danish".
• The cinnamon roll presumably originated in Sweden as kanelbulle (Norwegian: skillingsbolle), in Bergen it is believed to be invented there by the Hanseatic merchants.
• The semla (in Finland: laskiaispulla/fastlagsbulla) is a pastry eaten during lent in Sweden and Finland.
• Saffron buns are eaten for Christmas, traditionally on Saint Lucia's day in December; in Swedish the most prominent types are known as lussebulle or lussekatt.
• Cream cake (tårta in Swedish, bløktkake in Norwegian, lagkage in Danish, täytekakku in Finnish) is traditionally made of cream, sponge cake and wild berries. Often served for birthdays, particularly for children. Marzipan-covered variants are common in cafes and for celebrations.
• In Norway, Christmas is the traditional season for cookies and pastry, typically products that are easy to store dry for several months. It is said that every home should have at least 7 sorts for Christmas. Gingerbread cookies, often shaped as gingerbread men, is one of the most common type. Kransekake ("tower cake") made from almonds, sugar and egg white is also popular. In Western and Northern Norway lefse is usually made from wheat flour and served sweet with for instance brown cheese, sour cream, or sugar and cinnamon, a sweet lefse ready to eat can be up to 1 cm thick. Also lompe (see above) can be served sweet.
• In Norway, parties and formal dinners such as weddings often include a self-service kakebord ("cake buffet") with a wide selection of sweet pies and pastry for dessert and coffee. Traditionally guests bring one from each family as a gift and contribution to the party, and an opportunity to show off their baking skills.

Milk and dairy products claim a large section of each supermarket, and are important ingredients in Nordic diets. Milk is consumed both as is ("sweet") and fermented ("sour"; Norwegian: surmelk, kulturmelk, kefir). Cream (Norwegian/Danish: fløte/fløde, Swedish: grädde) and sour cream (Norwegian: rømme, Swedish: gräddfil) are also widely used ingredients. Rømmegrøt, a porridge made from sour cream, is a Norwegian specialty. Buttermilk (Swedish: filmjölk) and "thick milk" (Norwegian: tjukkmjølk/tettmelk), are sour variants of yoghurt, another variant on the theme is filbunke or fil (Finnish: viili), common in Finland. Whey butter (Swedish: messmör, Norwegian: prim) and whey cheese (Swedish: mesost, Norwegian: brunost) are other typical Nordic products.

• The dominant type of cheese is hard cheese from cow milk as well as goat milk. Various traditional and novel cheeses are produced, increasingly on farms that sell the products themselves or through local groceries - some of which has won international recognition. Jarlsberg cheese is a world-wide brand of Norwegian white cheese.
• Gammelost ("old cheese") is a pungent and rich Norwegian special cheese made from skimmed, sour milk. Previously this cheese was produced on farms all around Western Norway, now the dairy in Vik at Sognefjord is the only place in the world where this unique cheese is made. The gammelost process is known at least since the Viking age. Pultost, produced in a similar process, is also unique to Norway.
• Brown cheese (Norwegian: brunost, geitost; Swedish: mesost), a Norwegian caramelised cheese made primarily from whey, is an iconic product of Norway. Brown cheese is also a product of some regions of Sweden such as Jämtland. There are many variants depending on the source of whey (milk from cow or goat), how much milk or cream is added in the process, and degree of caramelisation. Brown cheese made only from goat's milk may simply be called "real goat cheese". The softest type is also known as whey butter (Swedish: messmör, Norwegian: prim). Brown cheese is relatively sweet and often served with pastry or cookies for coffee.
• Skyr is an Icelandic dairy product, similar to yoghurt. It is traditionally eaten in a bowl with cold milk. Skyr originates from Norway, but the tradition died out in most of Scandinavia 1,100 years ago. Skyr is produced under an Icelandic licence in Norway, Sweden and Finland.

Traditional vegetables are those that thrive in the Nordic climate, such as cabbage, cauliflower, carrot and turnip (swede). Potatoes have been the main staple since the 19th century, most often simply boiled, but also made into mashed potatoes, baked, potato salad and more. The almond potato, puikula/mandelpotatis/mandelpotet, is a variety grown particularly at high altitudes or latitudes (because it is susceptible to plant diseases in the lowlands), a delicacy of Lapland, Norrland and Norway's high valleys such as Skjåk and Oppdal. It has a fine taste and texture, and is often served boiled for Christmas and with rakfisk or lutefisk.

While fresh fruit used to be a luxury until modern times, wild berries such as bilberry, lingonberry, cranberry, cloudberries and juniper berries are traditional condiments. Currants, raspberries, gooseberries and rhubarb, as well as apples and cherries, are widely grown both commercially and in private gardens. In Norway, apples and sweet cherries are grown in the fjord areas, notably Hardanger. Strawberries of fine quality are produced in large quantities during July and well into August in several areas.

Wild mushrooms are picked and eaten in summer and autumn. This is however a recent tradition in most areas; Karl XIV Johan, a Napoleonic general, who ascended the throne of Sweden and Norway in 1814, is said to have introduced mushroom-eating to his new subjects. Since then, the porcini (Boletus edulis), one of the most popular mushrooms, is known as karljohan in Swedish. Eastern Finland had its own older tradition shared with the neighbouring regions in Russia, which has spread to most of the country. At restaurants you will mostly find chanterelles and cultivated button mushrooms. At open air markets in Finland, at least chanterelles and funnel chanterelles are available in season; some twenty more species were approved for sale before the market was deregulated and most of these appear at some markets from time to time, also other ones are often picked by experts. Commonly picked mushroom include Boletus, Russula and Lactarius species.

Traditional spices are black pepper, juniper, dill and thyme, in low concentration. Salt has been widely used for conservation and features in many traditional meat and fish products. It was however rare in the northern regions, where food was traditionally dried, smoked or fermented instead. Naturally occurring herbs such as "forest garlic" (ramsløk) have been "rediscovered" and introduced in various products (such as cheese) and dishes.

Traditional Nordic drinking culture is double-natured; even one glass is taboo before work or driving, but binge drinking is accepted on weekends and holidays. By the 21st century, habits have become more continental, with more drinking during weekday nights. Drinking alcohol is still a sensitive issue for many people. Guests, particularly strangers, are customarily offered coffee rather than alcoholic drinks. Even some formal parties such as weddings are without alcohol for instance among people affiliated with the Christian temperance movement.

Alcohol laws used to be harsh in the early 20th century, with total prohibition for some time in Norway, Finland and Iceland. Restrictions have been softened over time; nowadays licence to serve beer and wine is quite easy to get.

Denmark stands out from the traditional Nordic drinking culture with a more casual attitude, similar to Central Europe. In Denmark it is not uncommon to see people of any adult age sitting outside in public, when weather allows, and sip a beer from the bottle. When as a guest you are offered a beer, it is still okay to prefer something else or decline. Generally, it is no longer accepted to consume any form of alcohol at the workplace, except when the management has approved of or provided an invitation to a social activity where alcohol is served. Pilsner beer from a keg is the norm, perhaps some wine for those who do not like beer – never hard liquor. It is expected that no one gets drunk and everybody act in a responsible way, otherwise their career is in jeopardy.

With the exception of Denmark, the Nordic countries regulate and tax alcohol harder than any other European country. Elsewhere, strong alcohol (wine, spirits and strong beer) is not available in grocery shops, only government outlets Vinmonopolet in Norway, Alko in Finland, Systembolaget in Sweden, Vínbúð on Iceland and Rúsdrekkasøla Landsins on the Faroe Islands. Therefore many Nordic people take advantage of the "cheap" booze when abroad (bordershopping), with places close to the border or easily reachable by ferry, for example in Germany, or Estonia, being frequent destinations for border tourism. Drinking in public outside of licensed premises is largely unheard of and even illegal; where alcohol is consumed in restaurants and pubs or in a private environment.

The main alcoholic beverages are beer and vodka-like distilled spirits called brännvin/brennivín, including herb-flavored akvavit (Norwegian: akevitt). Akvavit is traditionally produced from potatoes. The "line akvavit" is a variant that has been stored in oak barrels and crossed the equator line twice. Spirits are typically drunk as snaps or ice-cold from shot glasses. Wine is typically drunk in fine-dining contexts.

While Nordic wine production is more or less experimental, stores and restaurants provide wines from around the world. As the government stores are bulk buyers, a bottle of high-end wine can surprisingly cost less in Sweden or Finland than in the country of origin. A bottle of regular wine costs €8–12 (more in Norway); low-quality wines don't make it to the shelf.

Beer is a staple drink in restaurants and bars. Pils or pilsner, the light, pale lager beer, is the most widespread type of beer, often brewed to 4.5% (or the highest allowed alcohol content to be allowed in regular shops). Stronger beer is available in the above-mentioned monopoly stores or on licensed premises. Increasingly a wider selection of beer types, including local microbrews and exotic imports, are available in shops and bars.

Mead (mjöd) is an ancient fermented beverage made from honey, associated with the Viking Age. While not an everyday drink, and hard to find outside history-themed venues, it is an icon of Nordic culture. In Finland, mead (sima) is mostly associated with Walpurgis and May Day and it usually contains little or no alcohol.

Punsch (known as punssi in Finnish) is a traditional sweet liqueur (not generic punch) made from a combination of water, lemon, sugar, spirits and arrack, unique for Sweden and Finland. It can be served both warm and cold, usually has 25% alcohol by volume (ABV) and 30% sugar, and is by tradition often served on Thursdays together with pea & pork soup and pancakes – or to the coffee at the end of the meal at a student sitz or formal dinner. It grew very popular during the 18th and 19th centuries, generating a strong punsch-culture with numerous special punsch drinking songs, and maintains a strong presence in student culture.