Breakfast usually consists of pancakes, cereal, fruit, and coffee, while lunch may take the form of a smörgåsbord. The main meal of the day for most Icelanders is dinner, which usually involves fish or lamb as the main course. Seafood is central to most Icelandic cooking, particularly cod and haddock but also salmon, herring, and halibut. It is often prepared in a wide variety of ways, either smoked, pickled, boiled, or dried. Lamb is by far the most common meat, and it tends to be either smoke-cured (known as ''hangikjöt'') or salt-preserved (''saltkjöt''). Many older dishes make use of every part of the sheep, such as ''slátur'', which consists of offal (internal organs and entrails) minced together with blood and served in sheep stomach. Additionally, boiled or mashed potatoes, pickled cabbage, green beans, and rye bread are prevalent side dishes.