Fermented shark
Topic
Hákarl is a traditional national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a fermentation process and hung to dry for four to five months. Because the fresh meat of the shark is toxic due to high concentrations of urea and trimethylamine oxide, the fermentation process is necessary to make it safe for consumption. It is known for its extremely strong, ammonia-rich smell and distinct fishy taste, making it a famous acquired taste.
What experts have said about Fermented shark
1 statement · 1 positive
Fermented shark is a popular dish in Iceland.
“they have a fermented shark dish in Iceland that it's very popular”
Open the episode · #2519 - Scott EastwoodListen at 1:34:24
Statements are attributed to the speaker as said on the episode and reflect their view at the time, not PodLume's. They are not advice.