How bad is hakarl?

How bad is hákarl?

Hakarl, or rotten shark, comes from the world’s longest living invertebrate animal, one that is typically partially blind. If you eat it raw, it’ll make you sick—you might even feel a little bit drunk—because the meat is poisonous. To prevent that from happening, it gets buried in dirt for months.

What does hákarl smell like?

The uric acid present in fresh Greenland shark contributes to its ammonia-like smell. Soft, white hákarl from the shark’s body has a cheese-like texture, while reddish meat from the belly is chewier. Those who sample it describe the flavor in far-ranging terms, from fishy and mild to strong like blue cheese.

How much does hákarl cost?

If you’re interested in trying it, a side of four cubes of hakarl went for $5 at Cafe Loki, which was the cheapest price I could find. Go to Cafe Loki if you’re looking for a cheap place to eat fermented shark in Iceland. Or just buy it in the grocery store.

Is fermented shark healthy?

The craziest fact about the Icelandic Fermented Shark is that the Greenlands shark which is the prime meat used to produce it is actually poisonous while fresh! This is due to a high content of urea and trimethylamine oxide in the shark’s system caused by its utter lack of a urinary system.

Is fermented shark safe?

Because of its toxic flesh, the Greenland shark has to be fermented or repeatedly boiled in order for humans to safely consume it. And that is the marvelous history behind Hákarl, or fermented shark. Hákarl drying in an open warehouse before it is ready to eat.

What does shark taste like?

Depending on who is doing the dining, shark meat tastes like chicken — or roadkill. It’s meaty and mild — but has to be soaked well before it’s eaten because sharks urinate through their skin.

How bad is fermented shark?

Chef Anthony Bourdain described fermented shark as “the single worst, most disgusting and terrible tasting thing” he had ever eaten. He described the taste as “sweet, nutty and only faintly fishy.” Nonetheless, he did note of fermented shark: “That’s hardcore. That’s serious food. You don’t want to mess with that.

How long has the process of making hakarl been the same?

For centuries, the process of making hakarl has been the same, allowing for the preparation of the dish to become as much a part of history as the dish itself. If playback doesn’t begin shortly, try restarting your device. Videos you watch may be added to the TV’s watch history and influence TV recommendations.

What kind of meat is used to make hakarl?

Once the crust is removed, the hakarl is finally ready. There are two varieties of hakarl that are produced from the process; glerhakarl, reddish and chewy meat from the belly, and skyrhakarl the lighter, softer meat from the body.

What is the taste and smell of hakarl?

Those who have slightly more experience with hakarl describe the experience as an unpleasant one at best, as the smell is something similar to ammonia, and the flavor is not much better. But, after all, what does one expect when consuming rotting, dried, fermented shark flesh?