Cooked, fermented shark – Hákarlsstappa

I have no idea whether people still use this recipe, but I am publishing it here as a historical curiosity.

The shark is fermented as instructed here.

Remove the skin from the shark piece. Cook in boiling water until firm and cooked through. Remove and allow the liquid to drip off over night. Cut into pieces and mash in a cooking pot. Add sour butter (I never said this was good) or stale tallow. Serve hot with potatoes, or cold as a topping for rye bread.

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