jedzenie-obrzędowe: Hákarl

Evidence: 100 • authority: 72

Hákarl (short for kæstur hákarl [ˈkʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste. Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of a Þorramatur, a selection of traditional Icelandic food served at the midwinter festival þorrablót. The consumption, hunting, and bycatch of Greenlandic sharks has been criticized for its unsustainability…

Evidence: 47 • authority: 72

The Greenland shark (Somniosus microcephalus), also known as the grey shark or gurry shark, is a large shark of the family Somniosidae ("sleeper sharks"), closely related to the Pacific and southern sleeper sharks. Inhabiting the North Atlantic and Arctic Oceans, they are notable for their exceptional longevity, although they are poorly studied because of the depth and remoteness of their natural habitat. Greenland sharks have the longest lifespan of any known vertebrate, estimated to be between 272 and 510 years. They are among the largest extant shark species, reaching a maximum confirmed length of 6.4 m (21 ft) and weighing more than 1,000 kg (2,200 lb). They reach sexual maturity around…

Evidence: 45 • authority: 80

Unlocking the Microbial Diversity and Chemical Changes Throughout the Fermentation Process of “Hákarl”, Greenland Shark

Evidence: 45 • authority: 92

Unlocking the microbial diversity and the chemical changes throughout the fermentation process of “hákarl”, Greenland shark

Evidence: 45 • authority: 72

Evidence: 42 • authority: 92

Ræstur fiskur: air-dried fermented fish the Faroese way.. Background Fish has played an important role in the diet of the population of the mid-Atlantic Faroe Islands. Dried and fermented fish in particular have been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the availability of food. For generations the islanders have prepared ræstur fiskur, a home-made air-dried and fermented fish dish made of Atlantic cod (Gadus morhua L.) or saithe (Pollachius virens (L.)). Fermenting the fish is an efficient and valuable cultural strategy for preserving fish. Methods This ethnobiological study investigates the historical and present use…

Evidence: 39 • authority: 72

Evidence: 39 • authority: 72

Evidence: 39 • authority: 72

Evidence: 34 • authority: 72

Fermented fish is a traditional form of preserved fish. Before refrigeration, canning, and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which inhibits the ability of microbes to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and bacteriocins…