Two bite-size of hakarl or decomposed shark flesh and potato vodka chaser, called
Brennevin. (the above photo)
Yes, in Reykjavik Iceland, chef Eythor Halldorsson's has been serving rotten shark, and it's meant to be served that way.
As the months pass the decomposed shark is prepared into a traditional delicacy.
The dish, called hakarl, kept in a sealed jar to stop the aroma, (something between ammonia and blue cheese) from escaping.
The potato vodka shooter called Brennevin that comes at the end is suppose to be a palette cleanser, but we think it's more like an anesthetic.
Hakarl, loved by the Vikings is still eaten today, especially during the darkness-filled winter festival called Thorrablot.
