When early Icelanders first settled and faced limited food options, they quickly discovered an abundance of Greenland shark. Measuring in at an average length of 24 feet and 1700 pounds, the shark was the perfect source of food, save for one catch: its meat was toxic to humans. Ever resourceful, though, Icelanders soon found a way to make the meat edible, using a preservation method unchanged since Viking times. The resulting fermented delicacy contains a large amount of ammonia, giving it its signature potent flavor and smell. Dare to sample hákarl (and other traditional Icelandic fare) for yourself? Join us for Thorrablot on February 18 at the Museum, where we'll celebrate all things Iceland in the form of a traditional midwinter feast. Tickets available at the link in our bio! 🇮🇸 Presented in partnership with the Icelandic Club of Greater Seattle and the Seattle-Reykjavik Sister City Association. 📷 Colin Harris/Atlas Obscura