Frauðplötur

Frauðplötur is a term used in Iceland to refer to a type of fermented shark. This delicacy is made from the Greenland shark, which is toxic in its fresh state due to high levels of urea and trimethylamine oxide. The traditional preparation process involves burying the shark in a shallow pit and covering it with sand and stones for several weeks or months, allowing it to ferment. Following this period, the shark is hung to dry for several more months.

The fermentation process breaks down the toxins, making the shark edible. However, the resulting product retains a strong ammonia smell and a distinctive, pungent taste, which can be challenging for newcomers. Frauðplötur is often served in small, cubed pieces, typically accompanied by a shot of Icelandic schnapps, known as Brennivín, which is believed to help cleanse the palate.

Historically, this method of food preservation was crucial for survival in Iceland, especially during harsh winters when fresh food was scarce. While less common as a staple food today, it remains a significant part of Icelandic culinary heritage and is often presented to tourists as a unique cultural experience. The taste and smell are polarizing, with some finding it an acquired taste and others viewing it with apprehension.