Battle of the Gross Fish: Gefilte Fish Versus Hákarl

Some Greenland shark putrefying Icelandic style.

In an earlier post complete with video, you got to see me eat the rancid Icelandic shark meat known as hákarl. The whole experience made me think of gefilte fish, which I consider the other major abomination of seafood.

One is a motley conglomeration of ingredients ground up together and pressed into patties. The other is just a shark that is left to rot, hung out to dry and sliced into cubes. You’ll find neither on the menu at any fine dining establishments. Since neither is appetizing, I decided to rate which one is more fun to eat. Here are the results (I suppose the winner of this bracket will one day go on the face off against lutefisk)!

Who Eats It?

Gefilte Fish – Just about every Jewish family at Passover – and possibly housecats.

Hákarl – Vikings, Icelanders

Winner: Hákarl, because helmets with horns on them look way cooler than yarmulkes. (Yes, I know Vikings didn’t really wear those, but still … )

Preparation

Gefilte Fish – Grind up carp, matzoh and anything else you can find. Form into patties. Pack it in jar with gelatinous fish broth.

Hákarl- Gut and behead a shark. Bury it for 12 weeks – exhume, and hang out to dry for several months. Slice into cubes and enjoy with brenevin, a strong Icelandic spirit. The intent of the preperation is to press out toxin’s in the shark’s flesh.

Winner: Hákarl. Because sharks are awesome. Carp, not so much.

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