The segment explores the traditional Icelandic dish of fermented Greenland shark, also known as "Hákarl." The host visits a family-owned business in western Iceland that has been curing sharks for hundreds of years. The owner, Gurjan, explains the process of fermenting and curing the shark meat, which involves six months of drying and curing to remove toxins and make the meat safe to eat.
The host participates in the process, including tasting the fermented shark, which is described as having a strong ammonia flavor. Despite the initial shock, the host finds the flavor to be surprisingly enjoyable.
The segment also explores the history and cultural significance of fermented shark in Icelandic cuisine, including its use as a snack or appetizer, often served with a shot of Icelandic schnapps. The host also visits a local chemical company that analyzes food and learns that fermented shark is considered the healthiest food made in Iceland.
The segment concludes with a visit to Gurjan's family fishing boat, where he shares stories about his grandfather's shark fishing days and shows off his grandfather's old fishing gear. The host also gets to see a shark jaw and learns about the shark's unique characteristics, including its ability to grow new sets of teeth every three weeks.
Here are the key facts extracted from the text:
1. Fermented shark is a regional delicacy in the west of Iceland.
2. The Greenland shark is the most toxic shark in the world.
3. Fresh meat of the Greenland shark can make people very sick, and eating a little more can cause blindness.
4. The Greenland shark has been fermented and dried by one family in the area for hundreds of years.
5. The fermentation process takes six months, and the meat is first fermented in cold storage rooms.
6. The meat is then hung outside for six months to fully dry out.
7. The fermentation process makes the meat non-toxic and preserves it.
8. The drying process is just to get a better texture in the meat.
9. The meat loses about 30% of its weight during the fermentation process and 50-70% during the drying process.
10. One shark can give 30-40 pieces of fillet.
11. The meat is not cooked or smoked during the process, and nothing is added to it.
12. The shark is very healthy food, according to a chemical company in Iceland that analyzes food.
13. The shark has been involved with the narrator's family for 600 years.
14. The narrator's grandfather used to catch sharks using hooks and a seal meat or seal fat as bait.
15. The Greenland shark usually grows to be 3-5 meters long.
16. The shark's teeth grow continuously, and it changes its teeth every three weeks.
17. The shark has around 4,000 sets of teeth over its lifetime.
18. The shark's skin is very rough and has a sandpaper-like texture.