smee By: smee

Hákarl

To make Hákarl the traditional way, the shark is sectioned in pieces and then the meat is buried in gravel for 6 to 12 weeks depending on the season, and then hanged in a drying shack for 2 to 4 months.

  • tezza182 5y

    DOnt they have to worry about flies etc. getting to it leaving it out in the open like that? or is it already too dry to be of any interest to insects
1,700 views
0 faves
1 comment
Taken on July 8, 2006
  • ƒ/4.0
  • 7.1 mm
  • 1/500
  • 50
  • Flash (off, did not fire)
  • Show EXIF
This photo is in 1 album

Tags

Beta

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context