Greenland shark meat during drying. Before that, the meat is fermented for 6 - 12 weeks. In the past buried in holes in the ground, today placed in special tubs. After a few days in the air, the outer layer becomes brown. Bjarnarhöfn Iceland Shark Museum, where the mystery of the fermented shark is solved

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Size: 8569px × 5713px
Location: Bjarnarhöfn, Bjarnarhöfn, Helgafellssveit, Iceland
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

Keywords: animal, art, close-, connoisseur, cook, cooking, cuisine, culinary, delicacy, delicious, fish, flesh, food, gourmet, greenland, iceland, ingredient, meat, pink, plant, product, recipe, recipes, roasting, service, shark, timber, twig, violence, wood, ~plant, ákarl