Hakarl

Made from cureing Deep Sea Sharks for long periods of time to wash the Ammonia out of the shark meat. It is kept in massive cold wooden vats with spaces in the slats for the liquid to leak out of. Another way of celaning the ammonia out of the meat is to burry it in a shallow hole in gravely sand, and then resting large stones ontop to squish the liquids out of the shark. Either way that is used after 6 to seven weeks the meat is tested, and if it is mostly firm it is then cut into chunks with the flesh still on, and hung to dry for 3 to 4 months by the skin until it turns brown and develops a crust. The Meat is ready when it has firmed up solidly and no longer can be squeezed meaning all of the moisture and ammonia has dried out of it. The meat is then usually cut up into cubes, and eaten after soaking it in alcohol. Hakarl gives a +15 bonus against cold weather effects until the next rest period after consuming.

Hakarl is found in Skathwawjo and Kalaallit Nunaat

Weight

2 lbs a meal

Dimensions

8 inch by 8 inch hunk of flesh

Base Price

15 pence for 2lbs