Hákarl
The Viking test: Greenland shark cured, buried and hung for months until its toxins ferment away and it turns into the strongest-tasting mouthful in Europe. Ingredients: Greenland shark, gravel or sand (for the burial cure), months of wind; to serve: brennivín schnapps, rye bread, butter.
What it is
The Viking test: Greenland shark cured, buried and hung for months until its toxins ferment away and it turns into the strongest-tasting mouthful in Europe. Ingredients: Greenland shark, gravel or sand (for the burial cure), months of wind; to serve: brennivín schnapps, rye bread, butter. Recipe (the craft): 1) Behead and gut the shark; bury in gravel to press out urea and toxins. 2) Hang strips in a drying shed for 4-6 months. 3) Cut away the brown outer crust. 4) Cube the white flesh. Serve: on toothpicks at Þorrablót midwinter feasts, washed down with brennivín — the ritual pairing. Flavor: ammonia first, then fish, then (for the converted) a strange cheese-like depth. History: fresh Greenland shark is poisonous; Norse settlers devised the cure a thousand years ago and the feast of Thorri still centres on these preserved foods. See also: Plokkfiskur, Icelandic Hot Dog.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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