/ck/ - Food & Cooking

>>7161731
Here you go.

Fuck all the picky eaters posting good food, here's something actually disgusting.

Kæstur Hákarl, or hákarl for short, is prepared through a time-honored process. The same process used in Viking times is still used today. First, the shark is beheaded. Then, to eliminate poisons, such as trimethylamine oxide and uric acid (a compound found in urine), a shallow hole is dug in the sand and the hákarl is placed in it with stones, sand, and gravel placed on top. The pressure of the stones causes liquids to seep out over a period of 6-12 weeks, a time frame that allows the shark to ferment properly. After this, the fermented shark - which is 24 feet long on average - is taken out of the ground, cut into long pieces and hung up to dry for several months. Many hákarl preparers claim they know the meat is ready just by the smell and once a characteristic dry, brown crust forms. When the time is right, the pieces are taken down, the crust is removed and the meat is cut into slices and served and enjoyed by many.

"upon first encountering hákarl, one should expect a full-on assault on the nostrils from a putrid smell that is reminiscent of rotten cheese mixed with ammonia"

And i'd still fucking try it.