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Hákarl - Dried shark meat (fermented)

Hákarl - Dried shark meat (fermented)
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"Rotten shark is chosen instead of fresh shark meat because the meat of the Greenland shark is poisonous when fresh, due to a high content of urea and trimethylamine oxide, but may be consumed after being processed . Allowing the shark to fully decay and cure removes retained uric acid from the flesh, making it edible. It has a particular ammonia smell, similar to many cleaning products. It is often served in cubes on toothpicks. Those new to it will usually gag involuntarily on the first attempt to eat it because of the high ammonia content. First-timers are sometimes advised to pinch their nose while taking the first bite, as the smell is much stronger than the taste. It is often eaten with a shot of the local spirit, a type of akvavit called brennivín. Eating hákarl is often associated with hardiness and strength.

Hákarl is traditionally prepared by gutting and beheading a Greenland or basking shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. The modern method is just to press the shark's meat in a large drained plastic container."

Source: Wikipedia
Date: 2005-04-04 01:20:28

Iceland Food

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birdcage 2005-08-11 02:31:17
minf 2007-07-22 22:12:24
Just take a knife and cut small chunks off. The cold meat is preferably washed down with some liquor (Brennivín).
hhschueller 2007-07-23 01:14:45

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