Hákarl - Stinking Shark

World's Scariest Food

Popis: Another dish known for its brutal production is called Hakarl. It is produced in Iceland from shark meat. It is rich in urea, which must be expurged from the flesh because it is poisonous. This is done by putting the meat underground for at least six weeks in storage. The pressure and fermentation process from the meat will remove the urea. This, unfortunately, does not apply to the strong ammonia odour which, on the contrary, enhances fermentation. Afterward, it is ventilated in the fresh air, where the meat is left to dry for another five weeks. The flavour resembles a very strong sour cheese. Hakarl is part of a festive sign called Þorramatur. In addition to the smelly delicacy, you can also find the pressed testicles of rams, the burned-up and cooked sheep's head, and the bloody pudding blóðmör. All of this can be loaded with the Brennivin spice, which the locals call the svartidauði - the "black death".

Adresa: Íslenski barinn Ingólfsstræti 1a 101 Reykjavík

Video: https://www.youtube.com/watch?v=mbYqznD0R5M

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