Slakki

Slakki is a traditional Icelandic fermented shark dish. It is made from the Greenland shark, which is poisonous when fresh due to high levels of trimethylamine oxide. To prepare slakki, the shark meat is first buried in the ground for several weeks to allow it to ferment and break down these toxins. It is then hung to dry for several more months.

The resulting product has a very strong ammonia smell and a distinctive, pungent taste. It is considered an acquired taste and is often consumed during the Icelandic midwinter festival of Þorrablót. Slakki is typically served in small cubes and is often accompanied by a shot of the Icelandic schnapps, Brennivín.

The preparation of slakki is a time-consuming process that has been practiced in Iceland for centuries. It is a significant part of Icelandic culinary heritage and reflects the resourcefulness of past generations in utilizing available food sources in harsh environments. While not as commonly eaten today as in the past, it remains a notable and culturally significant food item in Iceland.