Putrified Shark

Hakarl putrefied shark meat.

Putrified shark.

The fluids from the shark are in this way pressed out of the body.
The putrified shark wasnt nearly as nasty as the sirstromming.
While we were talking about this delicacy the locals were walking up to the table and helping themselves to a taste.

This is one shark youll want to bite as it is putrefied.
Yes in iceland they really do eat hakarl or putrified shark and man does it smell bad.
While we were talking about this delicacy the locals were walking up to the table and helping.

Johnny scoville twitter at chasetheheat.
Putrified shark meat from the bjarnarhofn in snaefellsnes area of west iceland.
Wwwlegourmettv yes in iceland they really do eat hakarl or putrified shark and man does it smell bad.

Originating from the days when food needed to be purified during the long winters hakarl is processed from greenlandic shark which was traditionally buried under rocks for about six months and then hung to dry for another three months.
The shark is then covered with sand and gravel and stones are then placed on top of the sand in order to press the shark.
Original shark hunting boat 1860 theres a seven minute video presentation that is narrated in real life by the most cheerful looking icelandic chap you can imagime.

The highlight of the museum is that they offer tastings of putrified or rotten shark a local specialty apparently.
Thank you for spending a little time with me on my birthday.
The shark ferments for 612 weeks depending on the season in this fashion.

In the end i ate two pieces even though the smell of ammonia was overpowering.
Better known as hakarl this strange delicacy is worth a try if you can get past the smell.
It is usually served in bite size cubes and is best washed down with ice cold brennivin.

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If you are planning a voyage to iceland while you are there you can have the unique experience of biting a shark instead of having it bite you.
An abbreviation of kaestur hakarl referred to as fermented shark in english is a national dish of iceland consisting of a greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months.