Sælhs

Sælhs is a traditional Icelandic dish that originates from the coastal regions of the country. The term "sælhs" refers to a type of fermented shark, specifically the Greenland shark (*Somniosus microcephalus*), which is native to the North Atlantic Ocean. This dish has been a part of Icelandic cuisine for centuries, particularly in the western and northern parts of the country, where the shark is commonly found.

The preparation of sælhs involves a lengthy fermentation process, which can take several months to years. The shark is typically cleaned, cut into strips, and then left to ferment in barrels or vats, often with the addition of salt and other spices. The fermentation process not only preserves the meat but also imparts a distinct, pungent flavor that is acquired over time. Once fermented, the shark is often dried or smoked to further enhance its texture and taste.

Sælhs is traditionally served as a cold dish, often sliced thinly and served with butter, rye bread, or potatoes. It has a strong, umami-rich flavor with a slightly sour and salty taste, which can be an acquired preference for those unfamiliar with fermented seafood. The dish is a staple in Icelandic culture, particularly during the winter months, and is often enjoyed as part of festive meals or gatherings.

While sælhs remains a beloved traditional food in Iceland, its consumption has declined in recent decades due to changing tastes and the availability of other seafood options. However, it continues to be celebrated as an important part of Icelandic heritage and is sometimes featured in cultural events or restaurants that specialize in traditional Icelandic cuisine. The preparation and consumption of sælhs also highlight the resourcefulness and adaptability of Icelandic communities in utilizing local marine resources.