Hákarl is a traditional Icelandic dish made from fermented shark meat, originally from the Greenland shark, which is poisonous if eaten fresh. The fermentation process is essential for making the flesh safe for consumption, as it contains high levels of urea and trimethylamine oxide. Anthony Bourdain and Andrew Zimmern had differing opinions about the dish; Bourdain found it 'unspeakably nasty' while Zimmern noted that despite its horrific smell, it tasted sweet, nutty, and only faintly fishy. Hákarl showcases the unique culinary traditions of Iceland, especially regarding seafood.
“Hákarl is prepared using Greenland shark meat, which must be fermented because the shark's flesh is poisonous otherwise. This process is necessary to make it safe to eat.”},{
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