Home›Articles›How a poisonous shark becomes Iceland's fermented delicacyArticleHow a poisonous shark becomes Iceland's fermented delicacyArticlesConnectionsSourcesComments (0)Reader Challenges (0)ConnectionsArticle OnHákarl, Dishes Well-attested SourcesHákarl (Wikipedia)PreparationQuote, PreparationThe meat of the Greenland shark is poisonous when fresh because of its high urea and trimethylamine oxide content.View the SourceFood and Drink Atlas Page Registertier 1Food and Drink AtlasComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.