Skömmtum

Skömmtum is a traditional Icelandic dish made from fermented shark meat. The process involves burying a Greenland shark or a similar basking shark in a shallow pit, covering it with sand and stones, and allowing it to ferment for several weeks or months. This fermentation process is crucial for breaking down the urea and trimethylamine oxide present in the shark's flesh, which would otherwise make it toxic and inedible.

After fermentation, the meat is unearthed, cut into strips, and hung to dry for several more months. The final product is a strong-smelling, chewy, and somewhat rubbery food with a distinctive ammonia-like odor and taste. Skömmtum is often served in small cubes and is typically accompanied by a shot of Icelandic schnapps, known as brennivín, which is sometimes called "Black Death" and is believed to help wash down the potent flavor.

Historically, skömmtum was a vital food source in Iceland, particularly during periods of scarcity, as the shark was readily available. While its consumption has declined in modern times due to its acquired taste and the availability of other foods, it remains a significant part of Icelandic culinary heritage and is often presented to tourists as an authentic cultural experience. Its preparation and consumption are deeply intertwined with Iceland's history and its relationship with the harsh environment of the North Atlantic.