Vörðu

Vörðu is a traditional Icelandic dish made from fermented shark meat. The shark used is typically the Greenland shark, which is poisonous in its fresh state due to high levels of trimethylamine oxide and urea. The fermentation process, which can take several months, breaks down these toxins, making the meat edible. The process involves burying the shark in a sandy or gravelly pit, where it is pressed by stones to expel fluids. After several months, the meat is hung to dry for another few months.

The resulting Vörðu has a very strong, pungent smell and a distinctive, ammonia-like taste, often described as an acquired taste. It is traditionally eaten in small cubes, often accompanied by a shot of Brennivín, an Icelandic schnapps. Historically, Vörðu was an important food source in Iceland, especially during winter months when other food was scarce. While its consumption has decreased in modern times, it remains a cultural symbol and is still served during certain Icelandic festivals and to tourists seeking an authentic culinary experience. The preparation and consumption of Vörðu are deeply ingrained in Icelandic culinary heritage and folklore.