Rotten shark, a specialty that makes even chefs nauseous 1
Icelanders are a people of pride and many long-standing traditions.
Greenland shark – the main food source since ancient times of Icelanders.
At that time, Greenland sharks were one of the few sources of nutrition for the people of this island nation.
To prepare dishes from Greenland shark meat, people cut off the fish’s head first.
The pressure of the stone causes the liquid to flow out within 6 – 12 weeks, which is also the appropriate time for the fish to ferment.
British chef vomited when trying rotten shark
Hákarl processors claim that they recognize that meat is edible by its smell and appearance.
Like many uniquely Icelandic dishes, Hákarl is distinct from world cuisine.
Many diners commented that this is the scariest dish on the planet, but it is still a favorite delicacy of some others.
American chef Anthony Bourdain described this dish as `the most disgusting, terrible and terrible taste` he has ever enjoyed.
Today, to make this rotten shark meat dish, Icelanders still do it the traditional way and tourists can buy it from stores to try.
Huong Chi
