Bizarre Foods with Juergen R. Schreiter
My own “Bizarre Foods” is a travel and food blog hosted by Juergen Schreiter on www.JuergenSchreiter.com
Hákarl aka Rotten Shark Meat
Crazy Icelanders eat fermented, ammonia filled, rotten, shark meat.
Once you smell Hárkarl you don’t really feel like eating this. You can’t even stand this most terrifying smell for long.
After you put a piece of this fermented shark meat in a shot glass of Brennivín at least the smell is gone. You should leave the piece of Hárkarl for approx. 2 minutes in the glass of Brennivin, than you put it in your mouth. I was very surprised, the taste is much much better than its smell. You need to chew it well, some parts are almost like chewing gum and with a strong taste of ammonia.
More about Hárkarl
Hákarl or kæstur hákarl (Icelandic pronunciation: [ˈhauːkʰardl̥]) (Icelandic for “shark”) is a national dish of Iceland consisting of a Greenland shark (Somniosus microcephalus) or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is an acquired taste; it has a very particular ammonia-rich smell and fishy taste.
Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter. It is readily available in Icelandic stores and is eaten year round.
Brennivín (Icelandic pronunciation: [ˈprɛnːɪvin]) is a clear, unsweetened schnapps that is considered to be Iceland’s signature distilled beverage. It is a popular Icelandic liquor and special-occasion alcohol shot, and the traditional drink for the mid-winter feast of Þorrablót. It is made from fermented grain or potato mash and flavoured with caraway. The steeping of herbs in alcohol to create schnapps is a long-held folk tradition in Scandinavian countries. Brennivín has a unique and distinctive taste similar to vodka or Scandinavian akvavit. It is typically bottled at 80 proof.
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