Talk:Hákarl

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Preparation

"Additionally, it is a popular myth that this particular delicacy is prepared by burying a whole shark and leaving it to putrefy for six months or more." - a myth, or was it actually done like that in the past (even if it's not anymore today)? -- Schnee (cheeks clone) 09:27, 26 July 2006 (UTC)[reply]

Museum Guide

Is that thing about the "knowledgeable museum guide" really encyclopedia-grade information? Bogdan Butnaru 21:32, 7 October 2006 (UTC)[reply]

Good question! No, it isn't. Wikipedia:Verifiability makes it clear that oral sources like that aren't allowed. I removed it. —Bunchofgrapes (talk) 21:55, 7 October 2006 (UTC)[reply]

WikiProject class rating

This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 15:51, 10 November 2007 (UTC)[reply]

greenlandic shark ?

I Hákarl really called greenlandic shark ? When I googled the term, the term "greenlandic shark" in the context of this dish seems to be usually mistakenly used to refer to the type of shark being used (Greenland shark). I will remove this name unless someone objects. OliAtlason (talk) 16:43, 20 March 2008 (UTC)[reply]

Acquired taste

This statement is far too sweeping. There are people who take to it at the first bite. Sorte Slyngel (talk) 19:55, 30 August 2015 (UTC)[reply]

I’ve eaten this in Iceland. It’s served in (some) restaurants in small bottles and you eat each sugarcube size block with a toothpick. The smell is (only marginally) worse than the taste. The smell is just rotten eggs, rotten cheese, rotten fish, ammonia, etc. The taste is all of those but less. It’s a creamy texture like cheese and tasted absolutely foul. The taste lasts in your mouth for atleast 15 minutes even after washing down. My overriding memory of it (apart from that awful stench) was that the taste is not as bad as you imagine (though still terrible).

I actually volunteered and ate another piece while my friend couldn’t even eat one. I didn’t even gag. I think some people are just really sensitive to food and others can switch it off and see it as sort of a military/bodily challenge and just ready yourself mentally and actually be interested in what something tastes like.

I can see how people might enjoy this taste and call it “acquired”. It’s like a REALLY strong and vile cheese. To be honest I think it would be physically much harder to eat something like a Trinidad Scorpion pepper than this. I’ve eaten both and the system shock of very high doses of capsaicin is much worse than this.

Though I can imagine that if at any point when you are about to eat Hakarl’ you gag, it’s over. No way will you be able to hold it down. 86.93.208.34 (talk) 03:19, 21 May 2020 (UTC)[reply]

Also, hákarl, doesn't mean literally "fermented shark." The translation is "shark" and the eytmology is closer to "sea man" than anything resembling "fermented shark." While the dish refers to fermented shark, I think that the opening sentence is misleading.128.101.31.21 (talk) 19:35, 4 June 2008 (UTC)[reply]

The openening sentence states that "kæstur hákar" means "fermented shark", which is more or less correct modulo the very loose usage of the word "kæstur" in the Icelandic language. OliAtlason (talk) 21:27, 4 June 2008 (UTC)[reply]

I removed the name "greendlandic shark". I don't think the food is ever called that. Please feel free to add it with a reference or explanation if you disagree. OliAtlason (talk) 21:31, 4 June 2008 (UTC)[reply]

Þorramatur

Defining shark as being "part of Þorramatur" is misleading. Shark is often served as part of a Þorramatur buffet and for people who don't eat shark this is probably the only occasion where they taste it, but hákarl is actually quite popular in Iceland (I would estimate that between 5-10% consider it a delicacy) and those people who do eat hákarl do so in any season, as it is readily available in stores all year round, and have been doing so since long before the restaurant Naustið invented the concept of Þorramatur in 1958. I would therefore remove the reference to Þorramatur in the introduction while keeping the mention later in the text. As it is now, it's a bit like implying that Scottish haggis is only ever eaten at Burns supper. --Akigka (talk) 13:54, 12 July 2008 (UTC)[reply]

Plagiarism issue?

Don't know which direction the lift goes in, but the text in the first two sections of this article is the same as the text here: http://www.csupomona.edu/~elamo/unripeandrotten/hakarl.html. — Preceding unsigned comment added by 76.20.251.60 (talk) 20:12, 14 July 2011 (UTC)[reply]

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