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Fermented Shark, Hanging to Dry in Iceland - stock photo

±áá°ì²¹°ù±ô, fermented Greenland shark, hanging to dry in a shed in Iceland. The meat of the Greenland shark is poisonous when fresh, but after curing, fermenting and drying for four to five months, it becomes edible. The finished product is usually served in small cubes an is renowned for its extreme odor and taste of ammonia.
±áá°ì²¹°ù±ô, fermented Greenland shark, hanging to dry in a shed in Iceland. The meat of the Greenland shark is poisonous when fresh, but after curing, fermenting and drying for four to five months, it becomes edible. The finished product is usually served in small cubes an is renowned for its extreme odor and taste of ammonia.
Fermented Shark, Hanging to Dry in Iceland
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Credit:
photo by Pam Susemiehl
51³Ô¹ÏÍø #:
1079162318
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Royalty-free
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Moment
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4032 x 3024 px (13.44 x 10.08 in) - 300 dpi - 4 MB
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Location:
Western Region, Iceland
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