Kvæmi

Kvæmi is a term of Icelandic origin that refers to a type of fermented shark. The process involves burying the shark in sand or a pit, where it undergoes fermentation for several weeks or months. This fermentation is crucial for breaking down the shark's flesh, which is naturally toxic due to high levels of urea and trimethylamine oxide. After fermentation, the shark is typically hung to dry for several more months.

The resulting food product has a very strong, pungent odor and a distinct flavor, often described as ammoniac. Kvæmi is considered a delicacy in Iceland and is traditionally consumed during the midwinter festival of Þorrablót. It is usually eaten in small cubes and is often accompanied by a shot of Brennivín, an Icelandic schnapps. The preparation and consumption of kvæmi are deeply rooted in Icelandic culinary traditions and reflect the resourcefulness of people in utilizing available food sources in a harsh environment. While not universally popular even within Iceland, it remains an important part of the nation's cultural heritage.