The Greenland shark can live up to 400 years, grow up to 22 feet long, and weigh over 2,500 pounds. They began to be hunted in Icelandic waters back in the 14th century for their giant livers, which produced highly valuable oil that was lucratively exported to Europe. But the rest of the fresh shark meat, high in toxins, was left to waste. And then, around 400 years ago, some very brave, very clever (or very hungry) Icelander figured out a solution: If you ferment the shark for about six weeks a

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