This time, a shark with a special dedication to personal Tuv:)
Hákarl is a shark, most Greenland. Fresh contain harmful acids, so it can not be eaten right away. Icelanders have invented a way. Bury skubańca for several months by subjecting them to the same fermentation, and then by drought. During this fermentation poisonous uric acid decomposes to ammonia. Therefore, it seems ready to rarity of its very strong smell. Drying takes place in the canopies that protect from the sun while umożlwiając airflow.
Some say it tastes like przedojrzały hákarl cheese. According to me this is not true. It tastes like fish carcasses. And for me is not edible. Although I act as expected or drank to the traditional isladzką brennivin vodka, and so I ran to the bathroom fast-trotting to get rid of that taste by carefully scrubbing the teeth:)
But there are some which even tasted. I'm not talking about Islandczykach.
The Polish foray into the shark took a small box and a bottle brennivina. And every częstowaliśmy. On a balcony or a completely open air, because all flowers in the house would probably faded. Some people swallow whole, some gnawed and spit, and some, including the one Ms. Krysia, chose another cubes. :)
brennivin For me he is very specific and difficult to swallow. In translation Brennivin means burning wine, and is often called the "black death". Black label was deter potential interested parties, which obviously did not happen. The taste resembles moonshine lukrecjowo, Star Anise, caraway. My mom liked.
Brennivin drinking to ease the taste hákarla.
skaty In contrast, it is hákarl administered more frequently than once a year. You can buy it in almost every supermarket, and certainly Kolaportið, open fish market, open only on weekends.
Brennivin can be purchased at the store only right Vinbudzie. Vinbud Monopole is a network, the state. Nowhere, except vinbudem, you can not buy alcohol. Ot so folkor Icelandic.
And here the movie about how foreigners cost of Icelandic delicacy:)
Photos from the Web
0 comments:
Post a Comment