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🤯 Did You Know (click to read)
The fermented dish known as hákarl is considered safe only after controlled decomposition reduces its toxic load.
Greenland shark flesh contains extremely high levels of urea and trimethylamine oxide, compounds that stabilize proteins in icy water but are toxic to humans if consumed without extensive fermentation.
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💥 Impact (click to read)
When eaten fresh, the meat can trigger neurological symptoms resembling severe alcohol intoxication, earning it the nickname "shark drunk" in Arctic communities.
To make it edible, traditional Icelandic preparation buries the shark for months to ferment and neutralize toxins, transforming one of the ocean's most chemically defended predators into a controversial delicacy.
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