Icelanders who have pride and tradition. When the Vikings settled on the island centuries ago, Greenland sharks have a lot in the cold waters of the North Atlantic, as their main food source. Greenland shark problem is not only ugly but their meat contains toxins dangerous to humans.
At that time, the Greenland shark is one less source of nutrition for the people of this island. Therefore, to conserve resources, the Vikings think of ways to preserve, simultaneously extracted toxins from meat. Kaestur hákarl, or hákarl the traditional storage methods that Icelanders use from the time their ancestors and still preserved to this day.
For processed foods from Greenland shark meat, one fish before cutting off his head. The elimination of toxins (trimethylamine oxide and uric acid) by digging a shallow sand pit, buried shark with sandstone and gravel for the top.
The pressure of fluid flowing stone within 6-12 weeks, which is also suitable for fishing time fermentation. Then the shark fermentation (about 7m) is taken up and cut into pieces long to dry about 2-4 months followed by the warehouse, avoiding sunlight.
Those processing hákarl that they know can eat meat because of the smell and appearance of meat. The wind will blow off unpleasant odors and makes the outer layer of skin is brown meat. It cut skin and white flesh taken inside move into smaller pieces to enjoy.
Like many unique dishes from Iceland, hákarl very different world cuisine. Not merely a dish, hákarl also the pride and proof cultures thousands of years old from Iceland.
Many customers commented dish here is the planet’s horror, however it is still a favorite delicacies of some others. If at first you may enjoy hákarl will vomit immediately because the smell of urine out as very unpleasant.
Anthony Bourdain American chef describes this dish “tasted disgusting, badly and worst” he had ever enjoyed. In the culinary program F Word, Gordon Ramsay, chef famous British, tried skewers shark rot and spit out immediately as James May (MCs) exclaimed that “He let me down too Gordon “