Greenland Sharks As Food
The flesh of a Greenland shark is poisonous. This is due to the presence of the toxin trimethylamine oxide, which, upon digestion, breaks down into trimethylamine, producing effects similar to extreme drunkenness. Occasionally, sled dogs that end up eating the flesh are unable to stand up due to the neurotoxins. Similar toxic effects occur with the related Pacific sleeper shark, but not in most other shark species, whose meat is often consumed fresh.
However, it can be eaten if it is boiled in several changes of water or dried or fermented for some months to produce Kæstur Hákarl, often Hákarl for short. Traditionally this was done by burying the shark in boreal ground, exposing it to several cycles of freezing and thawing. It is considered a delicacy in Iceland and Greenland.
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