Saaland Pfarr refers to cow's milk cheese that orginated from Sweden. Saaland Pfarr is described as firm, sharp, biting cheese and unique of its kind because it is made with whiskey as an ingredient and the finished product is also washed with whiskey. Saaland Pfarr is also known as Prestost.

Salmis refers to a French classic preparation of roasted game birds or poultry, with sauce made from the pressed carcass. Moreover, Salmis is a ragout of partly roasted game stewed with sauce, wine, bread, and condiments suited to provoke appetite.

Saumon Fume is the Frecnh term for "Smoked Salmon". To serve Saumon Fume as an appetizer, it should be cut in very thin slices, and serve with a garnishing of capers and parsley.

Seiche is the French word for "cuttlefish". Seiche is also known as Casseron particularly in Charentes region of France Cuttlefish belong to the same group of animals as the octopuses, squid and nautilus and like a snail they are all molluscs. The scientific name for a cuttlefish is Sepia . Seiche is used as food in the Mediterranean, some parts of Asia and elsewehere. Its ink are used in various dishes such as Nero di Seppia and Crni Rižot is Italy and Croatia, respectively. In Asia, are dried and served fried as snack. In years gone by; Sepia ink, which is derived from cuttlefish, was used by artists for their paintings. For the cuttlefish this ink is a decoy, a means of escape from predators. If a large fish were to attack a cuttlefish it would eject a cloud of dark brown, almost black ink towards its attacker In the Philippines, they are sold dried on the markets, in the groceries in plastic packs and served fried as snacks or breakfast food with Fried rice (Sinangag) or roasted over charcoal on barbacue stick and sold on the streets. Squid is also served in the same way. How I miss this grilled/roasted "Pusit" (Seiche, Calmar, etc).

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Smørrebrød refers to a highly popular traditional Danish dish that consists of a slice of dark bread with butter, topped with slices of meat, fish or cheese. Smørrebrød is a Denmark's traditional food of open-faced sandwiches. The word Smørrebrød means "buttered bread," and a typical Smørrebrød lunch in Denmark of three- to four-course still ends with a slice of bread lavishly spread with butter. Smørrebrød which is eaten in Denmark with a knife and fork, can come in any number of variations using fish, meats, cheeses, eggs, vegetables, pickles, and garnishes. Yet all are artistically structured that makes it appealing to both the sight and taste. Smørrebrød is pronounced "smuhr-bruth". Smørrebrød seems to be Denmark's version of Germany's Butterbroth.

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Svið refers to Iceland's singed or boiled sheep’s head. In Melabúðin, a popular local supermarket in the West End, usually makes Svið at lunchtime, as do many of the Nóatún shops. The Cafeteria at the central bus station or BSÍ is also famous for their Kjammi og Kók, that is half a head of Svið accompanied by a bottle of coke.

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