Fermented shark is a traditional Icelandic dish called "Hákarl" that is made from the meat of Greenland sharks. The meat of this particular species of shark is toxic to humans due to high levels of urea and trimethylamine oxide, which can cause illness or even death if consumed in large quantities.
To make hákarl, the shark meat is first buried in the ground for several weeks to allow it to ferment. During this process, the toxic chemicals in the meat are broken down by bacteria and other microorganisms, making it safe for human consumption.
After fermentation, the meat is hung up to dry for several months before being cut into small cubes and served as a delicacy. It has a strong, pungent odor and an ammonia-like taste that can be overwhelming for some people. It is typically eaten as an appetizer or accompanied by a shot of the Icelandic liquor #Brennivín to help mask the strong flavor.
Fermented #shark has been a part of Icelandic cuisine for centuries and is often served at traditional celebrations, such as weddings and festivals. However, it is not a dish that is commonly eaten by modern Icelanders and is more of a tourist attraction for those interested in experiencing traditional #icelandic culture.
Негізгі бет Aged Iceland shark meat taste like..........
Пікірлер: 8