Hákarl and the Black Death
#58 - Monday, January 23, 2017
One of the most interesting things I have ever eaten in my life was rotten Greenland shark, known as Hákarl in Icelandic. This traditional delicacy begins with the curing of the poisonous meat of the shark. The meat is placed in a shallow hole in the ground and covered with sand. After being left to ferment for six to twelve weeks, the meat is dug up and hung for several months. After removing the brown crust that develops, the meat is eaten with a shot of Brennivín, a caraway liquor knows as the Black Death. The meat is said to taste a hundred times stronger than blue cheese, I couldn't agree more.