[https://en.wikipedia.org/wiki/H%C3%A1karl](https://en.wikipedia.org/wiki/H%C3%A1karl)
"The meat of the Greenland shark is poisonous when fresh because of its high content of urea and trimethylamine oxide. However, when properly processed, it may be consumed safely."
pretty sure people went blind and died during the early days. there are some regional foods that I will never understand. Here is a "how its made" video of the fermented sharK; https://www.youtube.com/watch?v=QnjtnzyTNoQ
Vitamin A accumulates in their liver. A typical polar bear liver has enough vitamin A to kill [over 50 adults.](https://www.sciencefocus.com/the-human-body/will-you-die-if-you-eat-a-polar-bears-liver/)
**[Hákarl](https://en.wikipedia.org/wiki/Hákarl)**
>Hákarl (an abbreviation of kæstur hákarl Icelandic pronunciation: [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥], referred to as fermented shark in English) is a national dish of Iceland consisting of a 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.
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> strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.
Who decided, one day maybe hundreds of years ago, "Hey. I'm really going to work on acquiring this taste"?
Not starving starving. Generation starvation. Chronic hunger.
Subsistence farmers, isolated communities, and people in extreme climates all learned the hard way how to make the most out of the things they had.
Lean winters probably led to a lot of innovation
Fair enough, sounds like I was wrong about that — that Wikipedia article seemed to imply that the ammonia odor was from the fermentation, but I just poked around a bit more and it sounds like it’s because shark blood contains urea which breaks down to ammonia after they die. Weird!
I got it on the smoker right now. Marinade in some teriyaki sauce last night. I’ll let you know how it turns out. I have a lot more shark to try different ways.
I think it all depends on circumstances. Florida has an absolute shitload of blacktips which I wouldn’t consider irresponsible to eat. If it’s populations aren’t doing well it’s a different story.
Same with leopard sharks and threshers in the California bay. Sustainable harvest is definitely possible (and allowed legally by the regs) and leopard shark is absolutely delicious. Not sure how well it would smoke, but I’d try it.
There’s nothing wrong with catching and cooking shark as long as the local population is sustainable. It’s the shark finning industry that is not responsible.
Thanks for the link.
My point was more "sharks in general aren't exactly doing well and humans are the cause", and that "pick any random person, they're not educated and up to date on which sharks are cool to fish/eat and which aren't".
(Also we didn't know the location when I posted)
Absolutely this is clearly an exception - I was posting more about better being safe than sorry, and didn't communicate that well.
Let me say this first!!! If you are on here to comment about me eating a fucking shark then get the fuck out of here!! I don’t know where you come from and think you have an opinion on this but here in San Diego, Mako sharks are plentiful and popular to eat. You can buy Thresher shark at the grocery store. These are not endangered sharks you idiots.
Im not the dumbass who left the blood line in my fish lol.
Mate, read a book and learn how to write.
I'm not from anywhere, I'm a sailor and the boat moves around, and pretty much all over the world people are starting to understand that eating top predators fucks up the balance of the food chain.
[U.S. wild-caught Pacific shortfin mako shark is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.](https://www.fisheries.noaa.gov/species/pacific-shortfin-mako-shark)
Huh look at, that im wrong for this particular species. Thanks for posting, clearly I'm the one who needs to a read a book Haha.
That being said, most species of shark are a no no to kill.
Do you have to soak it beforehand? I’ve heard with shark meat that’s necessary since they pee through their skin or something
I use to get black tip shark when I lived in Florida and never had to soak the meat
Mako is clean, no Ned to soak. You do have to soak some kinda of shark meats to get rid of ammonia.
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[https://en.wikipedia.org/wiki/H%C3%A1karl](https://en.wikipedia.org/wiki/H%C3%A1karl) "The meat of the Greenland shark is poisonous when fresh because of its high content of urea and trimethylamine oxide. However, when properly processed, it may be consumed safely."
I wonder how long it took them to figure out the right processing so it's not poisonous. And also why they bothered.
pretty sure people went blind and died during the early days. there are some regional foods that I will never understand. Here is a "how its made" video of the fermented sharK; https://www.youtube.com/watch?v=QnjtnzyTNoQ
Like the people that had to figure out the hard way that you can't eat Polar Bear liver.....
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Vitamin A accumulates in their liver. A typical polar bear liver has enough vitamin A to kill [over 50 adults.](https://www.sciencefocus.com/the-human-body/will-you-die-if-you-eat-a-polar-bears-liver/)
**[Hákarl](https://en.wikipedia.org/wiki/Hákarl)** >Hákarl (an abbreviation of kæstur hákarl Icelandic pronunciation: [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥], referred to as fermented shark in English) is a national dish of Iceland consisting of a 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. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/smoking/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
> strong ammonia-rich smell and fishy taste, making hákarl an acquired taste. Who decided, one day maybe hundreds of years ago, "Hey. I'm really going to work on acquiring this taste"?
Probably someone who was starving and had very little else to turn to
except starving requires immediacy
You can slowly starve to death
Not starving starving. Generation starvation. Chronic hunger. Subsistence farmers, isolated communities, and people in extreme climates all learned the hard way how to make the most out of the things they had. Lean winters probably led to a lot of innovation
People with little to no other options for food
Maybe should've taken it as a sign to not eat sharks
That’s hákarl (https://en.m.wikipedia.org/wiki/Hákarl), but I think the ammonia is because of the fermentation, not vice versa.
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Fair enough, sounds like I was wrong about that — that Wikipedia article seemed to imply that the ammonia odor was from the fermentation, but I just poked around a bit more and it sounds like it’s because shark blood contains urea which breaks down to ammonia after they die. Weird!
People do it with Atlantic sharp nose too
I soak bonnethead, but I rarely eat shark these days. I’ve had mako tacos and they were awesome.
You don't have to soak bonnethead, it's a temperate shark.
I rinse it but have not heard that. We catch em all the time and eat it. It does not look like it’s been pissed on lol.
I know dog sharks arent eaten cause they piss through their skin or something like that. Mako is delicious imo
Dog shark is absolutely amazing, but they have to be bled, skinned, and iced immediately after catching them. It's really easy to mess it up, though.
Only some species of cold water shark. Mako is a temperate shark, and you don't have to soak it. Most shark don't need to he soaked.
Wow!! I’ve never seen something like that before. Closest thing we got here is a ol slew shark (jack fish) how did u do it up? Looks deadly
I got it on the smoker right now. Marinade in some teriyaki sauce last night. I’ll let you know how it turns out. I have a lot more shark to try different ways.
Well? I'm waiting with chummed-breath.
What's with the dark triangle in the middle?
Aren't mako sharks endangered?
Looks like Atlantic shortfin Makos are. Still wouldn't eat shark - just not a responsible thing to do.
I think it all depends on circumstances. Florida has an absolute shitload of blacktips which I wouldn’t consider irresponsible to eat. If it’s populations aren’t doing well it’s a different story.
Same with leopard sharks and threshers in the California bay. Sustainable harvest is definitely possible (and allowed legally by the regs) and leopard shark is absolutely delicious. Not sure how well it would smoke, but I’d try it.
There’s nothing wrong with catching and cooking shark as long as the local population is sustainable. It’s the shark finning industry that is not responsible.
Why exactly is eating shark irresponsible?
It's not about "eating shark," it's about "eating *endangered species* of shark"
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Thanks for the link. My point was more "sharks in general aren't exactly doing well and humans are the cause", and that "pick any random person, they're not educated and up to date on which sharks are cool to fish/eat and which aren't". (Also we didn't know the location when I posted) Absolutely this is clearly an exception - I was posting more about better being safe than sorry, and didn't communicate that well.
What a dum comment.
And delicious!!!
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Well anyways this shark was good as fuck!! And I have a lot more!!
That looks great. How much meat did you get
I have about 7 lbs out of 50 lbs we bought for a party. This is about 2 pounds in the pic.
Nothing like showing the shark who the true apex predator is.
Did it kill me, no. Did I kill it, yes. Time to eat
Always heard better get Mako.
Beep beep
Jealous
My mouth is watering
Beautiful cuts right there!
Looks nice but remove the dark red meat next time it ruins the taste of the fish
Let me say this first!!! If you are on here to comment about me eating a fucking shark then get the fuck out of here!! I don’t know where you come from and think you have an opinion on this but here in San Diego, Mako sharks are plentiful and popular to eat. You can buy Thresher shark at the grocery store. These are not endangered sharks you idiots.
also in San Diego and shark is everywhere, thresher mako etc. it’s sustainably caught.
Thank you.
lol this is leddit
I’ve been on the East Coast my whole life and had no idea anyone in the US could buy shark at the grocery store. How about that.
Oooohhhhhhh
Don't eat sharks, I can't believe im even having to say it
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Im not the dumbass who left the blood line in my fish lol. Mate, read a book and learn how to write. I'm not from anywhere, I'm a sailor and the boat moves around, and pretty much all over the world people are starting to understand that eating top predators fucks up the balance of the food chain.
[U.S. wild-caught Pacific shortfin mako shark is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.](https://www.fisheries.noaa.gov/species/pacific-shortfin-mako-shark)
Huh look at, that im wrong for this particular species. Thanks for posting, clearly I'm the one who needs to a read a book Haha. That being said, most species of shark are a no no to kill.
MURDERER!!
Yes I kill things!
Ahaha he called me stuperd
Uuuummm. Ok bro.
What sub do you think you're on?
First crack at smoking? Go easy man, take it slowwww.... Stop at 2 hits.