old fish.

[CarlG]

http://www.9news.com.au/world/2016/08/1 ... rchers-say

Holy jebus...

[fishingvic]

Sexual maturity at about 150 years

[Lightningx]

WOW

[poodoo]

The flake might be a bit on the tough side.

[DougieK]

Sexual maturity at about 150 years

Maybe GTShoon is a greenland shark in disguise?

[4liters]

The flake might be a bit on the tough side.

I think they bury it in sand and let it ferment for a while before they eat them.

Sexual maturity at about 150 years

Maybe GTShoon is a greenland shark in disguise?

:rofl:

[CarlG]

The flake might be a bit on the tough side.

I think they bury it in sand and let it ferment for a while before they eat them.

Sexual maturity at about 150 years

Maybe GTShoon is a greenland shark in disguise?

:rofl:

They bury them and p155 on them from memory, in order to break the flesh down.

[4liters]

They bury them and p155 on them from memory, in order to break the flesh down.

according to wikipedia:

Kæstur hákarl is traditionally prepared by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving

Sound delicious

[Lightningx]

Dinner is served...

[Luluberlu]

They bury them and p155 on them from memory, in order to break the flesh down.

according to wikipedia:

Kæstur hákarl is traditionally prepared by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving

Sound delicious

I seen that on SBS...it is Hawfull, taste like Ammonia :down: