Iceland is a small island country located in the Atlantic Ocean. Due to inconvenient transportation, the food available for consumption is very limited and supplies are relatively scarce. Therefore, the dish of smelly shark seems to be a last resort. . Icelanders bury the freshly salvaged sharks in the sand, let them ferment and rot with the help of nature's magical changes, and after 3 to 6 months of natural processing, dig them out and cut them into small pieces. It’s ready to eat.

For foreign tourists who eat this kind of smelly shark for the first time, it is difficult to bear the strong fishy smell, especially the strong smell of ammonia. But for Icelanders, it is a unique delicacy in their hometown. It smells very unpleasant, but it tastes delicious. If you stay away from home for a long time, you will miss the smell of stinky shark very much. This is consistent with the hobby of stinky tofu. They coincide with each other. Nowadays, Icelanders have expanded their taste for shark meat. Some young Icelanders are not used to such a fishy smell, so they will dry the sharks dug out from the sand and perform secondary fermentation to dissipate the smell. .

Some Icelanders also use other fish to make fermented fish cubes. Then according to your own taste, prepare some seasonings to make it look more delicious. In addition, when it comes to the utilization of sharks, different parts of the sharks are even treated differently so that nothing is wasted. This is also closely related to the scarcity of supplies.

For example: The skin of shark is very thick and large, so it can be made into shoes for daily wear. The teeth are sharp and can be processed into tools for use. From this, I really have to lament the wisdom of mankind. It seems that any creature can be made into food for human enjoyment, but for this smelly shark.