Hákarl Iceland: Hákarl is fermented and dried Greenland shark, a traditional Icelandic dish with a notorious reputation. Due to the shark’s high urea content, it is toxic when fresh and must undergo a months-long fermentation and drying process to become safe. The result is a pungent, ammonia-rich meat with a rubbery texture, often served in small cubes. Consuming it is considered a rite of passage, with many visitors struggling to tolerate its intense smell and flavor. Despite its challenging nature, hákarl remains a symbol of Icelandic heritage and survival in a harsh climate. It is typically eaten during the midwinter festival Þorrablót, accompanied by Brennivín schnapps, representing a bold connection to ancestral food preservation methods.
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