How To Make “Rotten Shark”
Worried that the uric acid in the shark you just caught might make it unsuitable for consumption? Try “rotten shark” — putrefied, buried, dried shark jerky, an Icelandic “delicacy!”
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house – this is to make sure the smell doesn’t bother anybody. Put in the shark pieces, and press them well together. It’s best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.
Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivÃn.
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You forgot “Then stay near a toilet with a garbage can nearby to catch IT at both ends…” Yuckville. Try buying beef jerky, heck even tofu jerky has to be better.
That is just plain nasty!
this is absolutely disgusting. at very best it tastes like a urinal. please dont tell me about eating habits of the vikings 1500 years ago. there is no diff. between lutefisk and this abomination. if it was so good why has it not been on the hit parade for fine food. this dish is disgusting period. tell Iceland to shove it there ass.