Sívöðvar

Sívöðvar is a traditional Icelandic dish that translates to "ever-flowing" or "ever-present." It is a type of fermented shark meat, specifically from the Greenland shark (Somniosus microcephalus). The preparation process is crucial and involves burying the shark meat in sand or gravel for several weeks to months. This allows natural fermentation to occur, which breaks down toxic compounds present in the fresh shark meat, making it edible.

After fermentation, the meat is typically hung to dry for several more months. This process results in a firm, cheese-like texture and a distinctive, strong ammonia-like odor and pungent flavor, which is often described as acquired. Sívöðvar is a deeply ingrained part of Icelandic culinary heritage, particularly associated with the midwinter festival of Þorrablót, where it is traditionally served. It is usually eaten in small pieces and often accompanied by a shot of Brennivín, a potent Icelandic schnapps. While not widely consumed by modern Icelanders on a regular basis, it remains a significant cultural symbol and a delicacy for some.