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Hákarl: Iceland by Ana Sakvarelidze is a document available to read on EtoBox.

What is Hákarl: Iceland about?

1. Kæsturhákarl, or fermented shark, is a national dish of Iceland made by curing and hanging Greenland shark to dry for 4-5 months. It has a strong ammonia smell and fishy taste. 2. Kæsturhákarl contains a large amount of ammonia and has a strong smell. It is often served in cubes and first-timers may find it difficult to eat due to the smell. It is commonly eaten with Icelandic spirit. 3. Salty liquorice is flavored with ammonium chloride, which gives it an astringent, salty taste. It has been describe

Author

Ana Sakvarelidze

Language

EN