As I started my journey in Iceland, I learned so much about the history of Icelanders and how they survived the extreme weather (including cold, wind, rain, hail, volcanoes, and so much more). Along with the weather extremities, since Iceland is a remote country, there were many issues with keeping their people fed. Over the years, the country learned the best way to do this was by using meat from everywhere they could find it. Since there is extreme weather conditions, oftentimes there were not many mammals able to thrive in Iceland culture. This led to the people heavily relying on fish and other sea animals.

One important type of animal, with a lot of cultural history, is the Greenland shark, which despite its name is actually found in Northern Iceland. This shark is important because many years ago when there was not a lot of protein to be found in Iceland, it is considered to be very slow and extremely lazy. It only eats what it’s able to swallow whole. The shark is very poisonous so fishermen would catch and process it in a very specific way to make it safe for eating. The process begins by catching the shark and letting it hang in the air for up to five months, to allow the toxins to drain from the body. After this, the shark is fermented for up to nine weeks to fully dry out and become prepped for consumption.

While the fermented shark is not something people need to consume in order to survive, it is a good reminder of the past. Today, the fermented shark is often used for tourists to experience the old Icelandic culture and appreciate the culture they are in. During our study abroad trip, we learned more about the process of fermenting shark and got to try it. As any Icelander would tell you, it tastes disgusting, but the experience is there to appreciate the ancient cultures.