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Hákarl (an abbreviation of kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. [1]
Greenland shark meat is produced and eaten in Iceland where, today, it is known as a delicacy called hákarl. To make the shark safe for human consumption, it is first fermented and then dried in a process that can take multiple months.
Shark meat is a seafood consisting of the flesh of sharks. ... In Iceland, hákarl is a national dish prepared using Greenland shark [17] or sleeper shark.
The Greenland shark (Somniosus microcephalus) is rarely eaten because it is poisonous but can be edible after a complicated preparation [7] of either boiling the meat repeatedly or fermenting the meat. Global warming has shifted the migration of Atlantic cod, allowing for commercial fishing off
Kæstur hákarl, fermented Greenland shark. Súrsaðir hrútspungar, the testicles of rams pressed in blocks, boiled and cured in lactic acid. Svið, singed and boiled sheep's heads, sometimes cured in lactic acid. Sviðasulta, head cheese or brawn made from svið, sometimes cured in lactic acid.
Scientists from the Fisheries and Marine Institute of Memorial University of Newfoundland filmed the rare Greenland shark recently in the Canadian Arctic. Slow swimmers and effectively blind, the ...
On Oct. 9, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced a widespread recall of nearly 10 million pounds of ready-to-eat meat and poultry products produced by ...
The process of fermentation may be used to render edible meat that would otherwise be poisonous to humans, as in the case of the Icelandic dish hákarl, the fermented meat of the Greenland shark. In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat , that is, meat that has undergone ...