Popular in Iceland, Hakarl is a basking shark that has been cured with a particular fermentation process, hung to dry for five months, and served in cubes on toothpicks.
Popular in Iceland, Hakarl is a basking shark that has been cured with a particular fermentation process, hung to dry for five months, and served in cubes on toothpicks.
The term "red herring" refers to a particularly strong kipper, a fish that has been heavily cured in brine and/or smoked, turning the flesh red and giving it a pungent odor.