Péturssons

Péturssons are a traditional Icelandic dish consisting of fermented shark meat, typically prepared from the Greenland shark (*Somniosus microcephalus*). The name derives from the Icelandic words *pétur* (meaning "Peter") and *ssons*, a colloquial suffix indicating a type of food. This dish has been a part of Icelandic cuisine for centuries, particularly in the coastal regions, where it was historically a way to preserve shark meat during the long winters.

The preparation process involves fermenting the shark meat in a brine solution for several months, which gives it a distinctive, pungent aroma and a strong ammonia-like smell. After fermentation, the meat is often dried and smoked, though some variations may be served fresh or lightly salted. Péturssons is typically served cold, often as an appetizer or part of a larger meal, and is known for its unique, acquired flavor profile that some describe as similar to blue cheese or strong cheddar.

While péturssons remains a cultural staple in Iceland, its consumption has declined in recent decades due to changing tastes and health concerns. The Greenland shark, from which péturssons is made, is also a protected species in some regions, limiting its availability. Despite this, it continues to be enjoyed by those who appreciate traditional Icelandic flavors and is sometimes featured in local restaurants or as a novelty dish for tourists. The dish reflects Iceland’s resourcefulness in utilizing marine life and preserving food in a harsh climate.