The 10 Most Dangerous Foods People Actually Eat

3. Hakarl: The Fermented Shark of Iceland

Hakarl, a traditional Icelandic dish, is made from the fermented flesh of the Greenland shark, a species known for its toxic levels of urea and trimethylamine oxide. The preparation involves burying the shark meat in gravelly sand for several weeks to allow it to ferment and detoxify, then hanging it to dry for several months. The result is a pungent, ammonia-rich delicacy often described as an acquired taste, even among Icelanders. The consumption of Hakarl is steeped in tradition, often associated with the midwinter festival of Thorrablot, where it is served alongside other traditional Icelandic foods. For many, trying Hakarl is a test of bravery, as the strong odour and unusual texture can be off-putting to the uninitiated. However, for those willing to embrace the challenge, Hakarl offers a unique glimpse into Iceland's culinary history and the resourcefulness of its people in utilizing available resources in a harsh environment.