It stinks terribly, but it’s a treasury. In Poland, hardly anyone dare to try

For tourists, trying Hákarl is a kind of “test of courage”. Many decide on this step just to be able to say that they have faced one of the most demanding flavors in the world.

Hákarl is one of the most characteristic Icelandic dishes. Its uniqueness consists not only in exotic origin, but also in the unusual preparation process. The polar shark meat is subjected to many weeks of fermentation and then drying, which gives it a specific taste and smell. Fresh shark meat is simply inedible, because it contains toxins that can be dangerous to health. The traditional fermentation process allows you to get rid of harmful substances, thanks to which the dish becomes safe to eat. Despite this, its aroma, compared to the smell of ammonia, is unbearable for many people.

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Formerly The shark meat was buried in gravel or sand pits, where it remained for about 10 weeks. Today, special crates are used that perform a similar function – they allow slow fermentation and discharge of toxins. After this stage, the meat goes to the dryer, where matures another 4-5 months. At this time, it becomes soft, acquires a jelly consistency and intense aroma. In the ready form, Hákarl looks a bit like bacon, and its taste combines bitter and tart notes.

Despite the repellent smell, Hákarl is rich in nutrients. This is a source full -fledged proteinsupporting muscle regeneration, and ironwhich affects the body’s immunity and efficiency. Also contains B group vitaminsimportant for the proper functioning of the nervous system. Although not everyone can swallow the first bite, it cannot be hidden that a dried shark is a dish with unique health -promoting values. Perhaps this is why it has been on the Icelandic menu for centuries, and the locals treat him proudly, even if they know that newcomers from other countries react to him with a mixture of curiosity and terror.