Snorri Páll Ólason is an interviewer in Matvælin this time. He discusses his master's project, Hákarlsverkun, which was done in collaboration with Bjarnarhöfn tourism, the largest producer of best shark in Iceland with a grant from the Food Fund.
The tradition of shark eating in Iceland is rich and can be traced back centuries. Despite this, very few scientific studies have been conducted to examine or improve the mechanism of action of these foods. Snorri, together with several of Matís' staff, worked on improvements there.
The conversation with Snorra is light and fun as he goes over, for example, the culture surrounding shark eating, the science behind the fact that working on sharks is necessary since the process of curing is both a preservation method and a detoxification process, persistent myths about curing and much more.