The 10 Most Dangerous Foods People Actually Eat

7. Hákarl: The Fermented Shark of Iceland

Hákarl, a traditional Icelandic dish made from fermented shark meat, is a culinary adventure not for the faint of heart. The Greenland shark, from which hákarl is made, contains high uric acid levels, rendering its flesh toxic when fresh. To make it edible, the shark meat undergoes a fermentation process that involves burying it underground for several weeks, followed by months of drying. The result is a pungent, ammonia-rich delicacy that challenges even the most daring palates. In Iceland, hákarl is more than just food; it symbolises cultural heritage and survival in a harsh environment. Consuming hákarl is often a rite of passage for visitors and locals alike, a test of bravery and an opportunity to connect with Iceland's storied past. While the strong smell and unique flavour may deter some, those who dare to try hákarl are rewarded with a deeper understanding of Icelandic traditions and the resilience of its people.