>>11433185Nope.
Crab cakes, pickled herring and fiskebollers was common friday night fare in our home growing up.
Note: I have never been a fan of fish-flavored 'marshmallows' in cream sauce (yech), but possibly because I have always had an aversion to canned foods. Home made food is always my preference.
>I have had shark, though...just not fermented. Hakarl reminds me of how "my" french chef told me Foie gras is made. Maybe he was pulling my 20 year-old leg, but, it almost scarred me for life. Lol.
Is Hakarl good? What is it like? Looks like blubber, something else I've yet to eat.
