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Hákarl
Hákarl or kæstur hákarl ((:ˈhauːkʰardl̥)) (Icelandic for "shark") is a national dish of Iceland consisting of a Greenland shark (''Somniosus microcephalus'') or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is usually an acquired taste; it has a very particular ammonia-rich smell and fishy taste.
Hákarl is served as part of a ''þorramatur'', a selection of traditional Icelandic food served at ''þorrablót'' in midwinter. It is readily available in Icelandic stores and is eaten year round.
==Consumption==
Fermented shark is chosen instead of fresh shark meat because the meat of the Greenland shark is poisonous when fresh,〔(Florida Natural History Museum - Greenland Shark )〕 due to a high content of urea and trimethylamine oxide, but may be consumed after being processed (see below). Allowing the shark to fully decay and cure removes the toxins from the flesh, making it edible.〔(【引用サイトリンク】first=David )〕 Hákarl contains a large amount of ammonia and has a strong smell, similar to many cleaning products. It is often served in cubes on toothpicks. Those new to it may gag involuntarily on the first attempt to eat it because of the high ammonia content.〔 First-timers are sometimes advised to pinch their nose while taking the first bite, as the smell is much stronger than the taste. It is often eaten with a shot of the local spirit, a type of akvavit called brennivín. Eating hákarl is often associated with hardiness and strength.〔http://www.comp.rgu.ac.uk/docs/gh/fish.html〕
It comes in two varieties; chewy and reddish ''glerhákarl'' (lit. "glassy shark") from the belly, and white and soft ''skyrhákarl'' (lit. "skyr shark") from the body.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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