smee By: smee


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
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Taken on July 8, 2006
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