HÁKARL

CULTURAL INFO

• Produced by Greenland's Inuits, very traditional Icelandic dish
• It has a high concentration of ammonia
• The windy iceland helps dry the hanging shark
• The climate aids them in hunting basking shark due to coldness of livestock
• Easier to preserve hákarl during winter

RECIPE

• Gut then cut the shark into large pieces
• Bury the meat in the ground for 2-3 months
• Put meat onto drying racks for 2-4 months
• Slice off unwanted brown crust until meat is white
• Cut white meat into small pieces, then serve

TASTE/TEXTURE

• Tastes like cheese or urine
• Texturized as if it were a raw snail
• It burns when you swallow it
• Soft cheese soaked in ammonia
• Feels like a piece of fat

INTERESTING FACTS

• Its pronounced, HOW-ker
• Kæstur hákarl is Icelandic for "fermented shark"
• Eating hákarl is often associated with hardiness or strength
• Some say its the worst tasting food on earth

BIBLIOGRAPHY

• http://google/hákarl.com
• http://icecook.blogspot.com
• http://imgur.com/gallery/OK04T