Eating Putrified Shark - LeGourmetTV

Cultural Context

Hákarl, a traditional Icelandic dish, is made from the fermented flesh of the Greenland shark, a practice dating back to the Viking Age. This unique preparation method was developed to make the otherwise toxic meat safe to eat, reflecting the resourcefulness of Icelandic culture. Today, Hákarl is often served as a delicacy during celebrations and is a point of pride for many Icelanders, showcasing their culinary heritage to adventurous eaters worldwide.