[ETL]

Hákarl
From Wikipedia, the free encyclopedia

Hákarl or kæstur hákarl (Icelandic for "fermented shark") is a food from Iceland. It is a Greenland or basking shark which has been cured with a particular fermentation process and hung to dry for 4-5 months. Hákarl has a very particular ammonia-rich smell and fishy taste, similar to Jewish deli whitefish or very strong cheese. It is an acquired taste and many Icelanders never eat it.

Hákarl is served as part of a Þorramatur, a selection of traditional Icelandic food served at Þorrablót in midwinter. Hákarl is, however, readily available in Icelandic stores all year round and is eaten in all seasons.

Hákarl up for drying in Iceland

http://en.wikipedia.org/wiki/H%C3%A1karl

[Ditter]

If it taste anything like the whitefish we ate (and BARFED up) in New Zealand, then I'll pass on this dish. You can have mine.

[nickcarraway]

Thanks, I’ve never heard of that.

[autumnraine]

That is one food I don’t know that I could eat.

I saw a program on that and rotted shark meat? I mean it smells so bad the whole town stinks, and it’s food?

I don’t think so.

[JRandomFreeper]

My Chef Instructor for knife skills was a Nederlander, and he allowed us to sample some 'fermented fish' during class. Cleared out the classroom for the day, with the queasy chick barfing on her shoes.

He and I finished the 'fermented fish' with tiny little ice-cold shots of something clear and very damaging.

/johnny