One of Iceland's national dishes, I tried Hakarl - rotten shark meat from the poisonous Greenland shark. The ammonia-smelling meat is cured and consumed after a 3-4 month long fermentation process to make it edible. The up-to-500 kg sharks used at the Bjarnarhöfn shark-museum is bycatch sourced from commercial fishing boats in the country. Check out my video tasting it below. When in Iceland, right? ;) | The Lost Girl's Guide to Finding the World
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