Today was a blast--a cold and windy blast! The day began with a drive to Bjarnarhöfn Farm which is the region's leading producer of a traditional Icelandic dish known as "hakarl" (cured shark meat). At one time the shark was buried for six weeks underground to remove the toxins. The current methods of fermenting and drying are a little more scientific, but you get the picture. You are basically eating rotten dry shark. Andrew Zimmern once did a food show on location at this exact shark farm. Dad loved the shark--he went back for seconds. However, he almost chocked on the shot of hooch you traditionally wash it down with. I waited for the Breidafjördur Fjord Boat Tour to have my unique culinary experience of the day. The crew casts a small net-plough overboard to bring up delicious shellfish from the sea bed. I downed nine fresh raw scallops. I am happy to report no epi-pens were required. Today was a hoot. I feel like we are clicking our heels and yelling "I'll never grow up--not me" Wishing Ya'll were here. Flying home tomorrow. #blessedbeyondmeasure You are Always in my Prayers. Love Mom.
Note: The Breed is Greenland Shark--the Location is Iceland
2 Comments
Dennis
9/27/2015 12:09:26 pm
Rotten Shark and raw shellfish - well done!
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Ray & Diane
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