Hakarl: What IS that smell?

By Rachel Louise Snyder

One of Iceland’s delicacies is — to put it shortly — rotten fermented shark. Seriously. It’s caught in the North Atlantic and allowed to ferment under gravel for three months. Then, fishers build special houses and string the shark up inside for three more months. Twice a year, Icelanders enjoy hakarl with cold brandy — which, in case the dish wasn’t daunting enough, they affectionately¬†call the “black death.”

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