If they eat this, I'm not surprised.
Hákarl (Shark)
Hákarl is cured shark. Have you ever heard of the delicious shark-fin soup? Yeah this is nothing like that. Hákarl has a strong taste of ammonia (you know, thecleaning product), and is reminiscent of a very, very ripe cheese.
Because there is so much urea (you know, like the stuff in urine) in the meat, fresh shark would be highly poisonous, but after curing it is only slightly poisonous. Curing is done by burying it under the ground for 6-12 weeks, then hanging it to dry and ferment for four to five months. You absolutely must try it though, because all your friends will ask about it when you get back home, and because it's an excellent excuse to drink Brennivín, the icelandic schnapps lovingly (and fittingly) nicknamed Black Death.
Really! Interesting. Is this a trait of all cartilaginous fishes? Why can they tolerate a higher conc of urea in their system than we can? I mean, urea is nature's way of turning ammonia and other nitrogen containing wastes into something less toxic than…ammonia, but yeah, too much urea isn't a good thing either.
If we're spelling it with the umlaut, wouldn't the 'u' be superfluous? ükes or ökes? I would think "ukes" would be pronounced the same, like in ukelele.
If they eat this, I'm not surprised.
Hákarl (Shark)
Hákarl is cured shark. Have you ever heard of the delicious shark-fin soup? Yeah this is nothing like that. Hákarl has a strong taste of ammonia (you know, thecleaning product), and is reminiscent of a very, very ripe cheese.
Because there is so much urea (you know, like the stuff in urine) in the meat, fresh shark would be highly poisonous, but after curing it is only slightly poisonous. Curing is done by burying it under the ground for 6-12 weeks, then hanging it to dry and ferment for four to five months. You absolutely must try it though, because all your friends will ask about it when you get back home, and because it's an excellent excuse to drink Brennivín, the icelandic schnapps lovingly (and fittingly) nicknamed Black Death.
Really! Interesting. Is this a trait of all cartilaginous fishes? Why can they tolerate a higher conc of urea in their system than we can? I mean, urea is nature's way of turning ammonia and other nitrogen containing wastes into something less toxic than…ammonia, but yeah, too much urea isn't a good thing either.
It's the method elasmobranchs have evolved to maintain isotonic balance in their precious bodily fluids:
OSMOREGULATION
I'm tired of all these regulations!
#ThanksObama
Trickle-down isotonics
If we're spelling it with the umlaut, wouldn't the 'u' be superfluous? ükes or ökes? I would think "ukes" would be pronounced the same, like in ukelele.
(pĕd'nt)
But remember, this was supposed to be a typo in the first place. Grammar means nothing.
I love the notion "supposed to be a typo"