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Sam and Andreas tried Kæstur hákarl (Icelandic for "fermented shark"), the national dish of Iceland. It consists of Greenland shark, fermented and hung to dry for four to five months. Kæstur hákarl has a strong ammonia-rich stench and fishy taste. We was it down with a bit of Brennivín vodka A.K.A. svarti dauði or Black Death. Strong stuff!