Iceland's Deadly Fermented Shark Delicacy

To eat Greenland shark, Icelanders must bury or hang it for months to neutralize its natural toxicity. Without this extensive fermentation, the meat remains poisonous enough to cause severe illness.

The Greenland shark is unique because it lacks a urinary tract, meaning metabolic waste accumulates directly in its flesh as high concentrations of urea. This makes the fresh meat lethal to humans if consumed raw. By fermenting the shark for several months, locals effectively leach out these toxins until the meat becomes safe to eat. It is famous for its intense, ammonia-like scent that challenges even the most adventurous food lovers.