Hákarl (Icelandic pronunciation: ​[ˈhauːkʰartl̥]; an abbreviation of kæstur hákarl, referred to as fermented shark in English) is a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. It’s the national dish of Iceland and quite possibly the most pungent-smelling food you’ll ever encounter. Maybe you’re some sort of shirt-reading savant. 5. Hakarl, also known as kæstur hákarl in Icelandic dialect, is a fermented dish prepared with ‘shark’. Fermented shark contains a large amount of ammonia and has a strong smell, similar to many cleaning products. ... Gordon Ramsay did, and then promptly threw up. Archaeologist Neil Oliver tasted Hákarl on Vikings, a BBC documentary as part of examining the Viking diet. I even liked it and was sorry my plate only contained four pieces. Hákarl Hákarl hanging and drying. „Maðurinn kom bara og vildi fá að smakka hákarl,“ segir Finnbogi Bernódusson sem hefur í áratugi verið vélsmiður í Bolungarvík en breski kokkurinn Gordon Ramsay hefur undanfarna daga dvalið á Vestfjörðum við tökur á matreiðsluþætti. Properly processed, however, it may be consumed. Or maybe you could tell by his shirt. 10. The meat is sold in most Icelandic grocery stores and is traditionally eaten at porrablot, a celebration that takes place in midwinter. The shark’s flesh contains high levels of uric acid and trimethylamine oxide, a mixture which acts as a natural anti-freeze to protect the shark from the frigid arctic waters. He described it as reminiscent of "blue cheese but a hundred times stronger". Takový Gordon Ramsay maso vyplivl, zatímco Ainsley Harriot popsal tento zážitek jako žvýkání matrace nasáklé močí. [1], Chef Gordon Ramsay challenged James May to sample three "delicacies" (Laotian snake whiskey, bull penis, and fermented shark) on The F Word; after eating fermented shark, Ramsay spat it out, but May was able to keep his down. I stopped in for dinner at Cafe Loki , a cozy restaurant directly across the street from the famous Hallgrimskirkja Church in Reykjavik. Hákarl is literally a fermented shark. Why fix what isn’t broken, right? There was fish, surely, but the frigid temperatures required the people to find something larger and more sustainable. Gordon Ramsay couldn’t even swallow it – that’s when you know it’s not for the faint-hearted. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. On the F Word chef Gordon Ramsay challenged James May to sample three “delicacies” one of which was the Icelandic Hákarl. After learning about Kæster Hákarl, the national dish of Iceland, read more about the greenland shark, one of the longest living animals on earth. “It’s like wine making.”. After the fermenting process is complete, the shark is exhumed, cut into strips, and placed in a special shack meant for drying hakarl meat. Icelandic Hákarl This national dish is translated to treated shark and it is literally a Greenland shark that has been cured with a particular fermentation and that has been drying for five months. Hákarl is fermented shark meat and is a Icelandic delicacy. It is often served in cubes on toothpicks. "skyr shark") from the body. Đầu bếp Anh nổi tiếng Gordon Ramsay khi mới thử Hákarl (cá mập thối) cũng phải nhổ ra ngay lập tức, còn đầu bếp Mỹ Anthony Bourdain lại nhận xét đây là món "kinh tởm nhất" mà ông từng ăn. 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