The dish is called

All three of your senses will want to deny this dish. It is Hákarl - the traditional dish of Icelanders.

This is not something we can eat in this world. A dish that can be delicious to this person, but extremely difficult to swallow with others. Durian, fried shrimp and egg (duck) eggs of Vietnam are the most typical examples.

However, do you know that in this world there are dishes that except native people, perhaps no one "dares" to touch. It is Hákarl dish from Icelanders, a dish made from shark meat.

But what about sharks? Don't the Chinese still have the famous and controversial shark shark soup all over the world? The problem is that Iceland's Hákarl dish is not processed in the usual way, because it is fermented shark meat, more commonly known as the rotten shark.

Greenland shark - the most "open" shark in the world

Greenland sharks.

The North Atlantic Ocean is home to the Greenland shark. The shark is very aggressive, and at the same time it cannot be eaten in the usual way because the meat contains very high levels of trimethylamine and urea .

These two substances prevent them from freezing in the cold North Sea, but also act as a terrible poison. Just bite a piece of unprocessed Greenland shark, you can "return to heaven" immediately.

And for those who don't know, urea is the substance in our urine. Meaning, this shark's flesh smells extremely urine.

However, it still cannot prevent people here from turning it into a specialty. People can boil it through many turns of water, or dry it. But the most outstanding is the form of fermentation - which is the way to make a dish rejected by the whole world - Hákarl.

The way of processing has seen . not wanting to eat

In the traditional way, when they catch Greenland sharks, they will bury it underground. After 3 - 6 months, when the fish meat undergoes a freezing cycle and thawing, they will dig up and hang up the body before the wind, with at least 9 months time.

After burying, people will dig up and hang up the body before the wind, with at least 9 months.

During this time, the meat will begin to rinse, rolling with toxic uric acid. The fish must be exposed to the sun, while the wind will wash away the unpleasant scent and make the outside flesh brown. Finally, just cut off the brown meat, get the white meat inside, and we have a specialty.

This is Hákarl.

But what about the taste?

Luke Armstrong, a well-known travel writer, shared a similar experience in an article posted on the HuffPost.

According to Armstrong, it is fair to say that this dish cannot be called bad, but at a more terrible level. Even those who like strange foods if they eat this food will vomit and vomit.

Many indigenous Icelanders also grimace when talking about Hákarl. They even described it as . the taste of a corpse.

But of course, the world cuisine must have such dishes to ensure the diversity and originality of each culture. Only if you intend to taste it, you should think a few more times before deciding.