The Greenland shark, due to a high concentration of Trimethylamine N-oxide (ammonia) in its flesh, is highly toxic. However, it can be fermented and made safe to eat. It is an Icelandic delicacy. The above video shows a small family business and the steps they take to processes the shark meat.
2 comments:
The Poverty Food of various cultures is always fascinating. In the Minnesota of my younger days there was a certain cachet to "lutefisk dinners", mostly at Lutheran churches. Fish preserved in lye. Mmmmmmm.
The more sensible ones had alternatives. Meatballs. Or a combination of rutebegas and a shot of something alcoholic. The latter at least was an effective antidote.
I've mentioned before that my mother's side was Hungarian and Slovak. My father's side was Swedish. Now, my father was ostracized a bit for marrying an Eastern European girl, but we still saw them from time to time. And when we did, that Swedish food -- yuck.
Like in the above video, if you can get past the ammonia smell it's real tasty. Uhh... no thanks, I'll pass on that.
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