WEBVTT 00:00:00.300 --> 00:00:03.700 Look up the list of the most misunderstood Foods in the world 00:00:03.700 --> 00:00:06.500 and cemented short is probably on it. 00:00:06.500 --> 00:00:08.700 And west of Iceland. 00:00:08.700 --> 00:00:13.800 It is a regional delicacy between the boards be cemented 00:00:13.800 --> 00:00:17.900 dried and cured and it's being done by one family in this area 00:00:17.900 --> 00:00:18.900 for hundreds of years. 00:00:18.900 --> 00:00:21.000 We had to find out what it taste like 00:00:24.200 --> 00:00:26.600 The Greenland shark is the most toxic shark in the world. 00:00:26.600 --> 00:00:30.800 Fresh meat you get very sick down a little bit more if we could 00:00:30.800 --> 00:00:36.700 probably go blind and then that's after that to make it safe 00:00:36.700 --> 00:00:40.000 to eat. We met with good and Hilda Brunson, 00:00:40.000 --> 00:00:44.400 he's running his family business of short curing Hair & Beyond. 00:00:45.600 --> 00:00:49.000 I've been needing this short since before I got these I've been 00:00:49.000 --> 00:00:53.800 doing the curing process probably since I was ten all my life 00:00:53.800 --> 00:01:01.300 itself not anymore now buy them from these big Chromebooks 00:01:01.300 --> 00:01:05.800 to catch the shark accidentally, but my family used to catch 00:01:05.800 --> 00:01:12.500 the mountains from fishing to keep the whole process takes 00:01:12.500 --> 00:01:16.900 6 months. The meat is first invented in cold storage rooms 00:01:16.900 --> 00:01:23.200 like this one minute in hell. 00:01:23.200 --> 00:01:28.300 You're going to explain the smell your feels. 00:01:36.500 --> 00:01:37.100 Take my head. 00:01:42.600 --> 00:01:48.400 If I dyed my hair and it's litchney like bleach it have a tablet 00:01:48.400 --> 00:01:49.300 each, right? 00:01:52.800 --> 00:01:53.500 Oh wow. 00:02:02.400 --> 00:02:06.300 It has bleach and Stilton we're working with similar fucked 00:02:06.300 --> 00:02:06.600 it is. 00:02:13.900 --> 00:02:16.100 Are you can see that using yeah. 00:02:19.000 --> 00:02:23.500 this is like it does not smell as intense as when we were up 00:02:23.500 --> 00:02:34.400 in some while longer and we make these Handles in the skin or 00:02:34.400 --> 00:02:38.200 grabbing them lifting them up hanging them up to these are them 00:02:38.200 --> 00:02:42.700 within the pieces and I've been here we have the 00:02:44.200 --> 00:02:48.700 so this is how much bacon pieces and 00:02:49.700 --> 00:02:51.500 he has white meat. 00:02:51.500 --> 00:02:56.200 He does not have a fat layer has white meat and it's very important 00:02:56.200 --> 00:02:59.100 to have the skin on it goes to meet. 00:02:59.100 --> 00:03:04.000 It's so loose that if it's no skin then is there still going 00:03:04.000 --> 00:03:15.900 to meet your specific stretch Brown and we call that clear. 00:03:15.900 --> 00:03:20.000 How come it's more. 00:03:20.000 --> 00:03:21.600 It's more chewy and salty. 00:03:22.500 --> 00:03:28.600 And then we have the filet that stays white the feel a week 00:03:28.600 --> 00:03:34.700 all skins. How cats what? 00:03:34.700 --> 00:03:38.500 What is the liquid that's coming over then water. 00:03:38.500 --> 00:03:49.300 So it song ammonia. 00:03:49.300 --> 00:03:59.300 What is that doing in this scientific price of a deep-ocean 00:03:59.300 --> 00:04:11.600 hotels in shock and you couldn't use it. 00:04:11.600 --> 00:04:15.400 So those big waste of me and in Iceland and isolated areas. 00:04:15.400 --> 00:04:17.200 This was just a big waste. 00:04:18.200 --> 00:04:22.100 So 400 years ago probably accidentally discovered the process 00:04:22.100 --> 00:04:31.100 to use the meat that you would be fine. 00:04:31.100 --> 00:04:36.800 But before fresh meat something small you would get very sick 00:04:36.800 --> 00:04:49.100 after great. I will not be taking a buy it back to us. 00:04:49.100 --> 00:04:56.400 If it's the most important part to get the taste of it or it 00:04:56.400 --> 00:05:01.700 makes the meat it's preserve it after it is you can eat it. 00:05:01.700 --> 00:05:05.100 It's not toxic or the time process is just to get a better 00:05:05.100 --> 00:05:08.200 texture than the meat because it's just so wasting Morrissey 00:05:08.200 --> 00:05:14.700 from it. 00:05:15.500 --> 00:05:19.100 An ounce of oxygen to to get in because the meat that needs 00:05:19.100 --> 00:05:22.200 to me to breathe that are chemical changes that are happening 00:05:22.200 --> 00:05:26.300 that are making the meat on toxic people. 00:05:26.300 --> 00:05:29.300 Didn't know this was like it was an accident. 00:05:29.300 --> 00:05:33.700 Now. This is a chemical process and we are a lot of interesting 00:05:33.700 --> 00:05:42.000 things that we are stuck at Spinning Wheel of death in what 00:05:42.000 --> 00:05:45.000 temperature and he was caught two different after what what 00:05:45.000 --> 00:05:52.800 chemicals are high or low and so it is about but loses a lot 00:05:52.800 --> 00:05:56.700 of weight if I land in the drying process is losses like Fifty 00:05:56.700 --> 00:06:01.800 70% So totally use of meat is around 8% 00:06:03.400 --> 00:06:05.600 What happens to the ammonia when it drains? 00:06:05.600 --> 00:06:09.600 I mean, it's okay to be so kind of you like Uncle basil and 00:06:09.600 --> 00:06:09.900 you go. 00:06:15.400 --> 00:06:18.200 That's fine. We going to drink it I want though. 00:06:20.600 --> 00:06:22.200 You want some? 00:06:26.200 --> 00:06:31.900 When Shopko get from 30 to 40 pieces to fill a six to nine 00:06:31.900 --> 00:06:35.900 weeks in the wooden boxes, then it hung outside for 6 months 00:06:35.900 --> 00:06:37.000 to fully dry out. 00:06:38.500 --> 00:06:44.200 to know if it's a tie day we check the texture and these are 00:06:44.200 --> 00:06:45.900 all like 00:06:47.000 --> 00:06:49.700 they are the texts to the spike. 00:06:49.700 --> 00:06:52.200 We don't want it too hard and not too much. 00:06:54.700 --> 00:06:56.000 And then we have this one here. 00:06:56.000 --> 00:06:58.500 This one is not stiffen up. 00:06:58.500 --> 00:07:01.100 So he needs more time for this year. 00:07:04.700 --> 00:07:05.700 Hennessy the skin 00:07:09.100 --> 00:07:12.300 Oh, well, it's like you know what these people have really 00:07:12.300 --> 00:07:22.200 terrible light 1970s wolves with a pretty rough resource 00:07:22.200 --> 00:07:29.100 used for and this point if you look closely you see the points 00:07:29.100 --> 00:07:29.600 in the skin. 00:07:29.600 --> 00:07:35.500 They they they grow in one direction from this point. 00:07:35.500 --> 00:07:37.700 They the girl down with his body. 00:07:37.700 --> 00:07:41.400 So when he swims because they saw the thin layer of air around 00:07:41.400 --> 00:07:43.100 them is always there around him. 00:07:43.100 --> 00:07:46.900 So it's easier for him to swimming to get faster and those 00:07:46.900 --> 00:07:49.600 words like I'll give him a little bit more insulation 00:07:49.600 --> 00:08:00.800 in Old Ocean in the buying the PC guess this price crust around 00:08:00.800 --> 00:08:04.200 it, but is she here when I slice it open? 00:08:05.200 --> 00:08:10.400 But he still has this beautiful white color at the insect. 00:08:11.200 --> 00:08:12.900 I hear Let me test is ready to eat. 00:08:12.900 --> 00:08:17.700 So that is never nothing attitude is meat and in the process 00:08:17.700 --> 00:08:18.800 there is no cooking. 00:08:18.800 --> 00:08:22.100 There's no smoking like nothing at all. 00:08:22.100 --> 00:08:28.400 Just is this natural process from the beginning to the end and 00:08:28.400 --> 00:08:29.200 then if I 00:08:30.600 --> 00:08:33.000 Is he smoothly as cuts? 00:08:34.300 --> 00:08:35.400 I'm going to take this year. 00:08:54.000 --> 00:08:58.000 I'm going to say that she doesn't the office AC is kicking 00:08:58.000 --> 00:09:02.600 in now. If ya know I'm coming up in your nose, 00:09:02.600 --> 00:09:05.800 then it's doing what we wanted to do. 00:09:05.800 --> 00:09:07.700 We wanted to be with like a like a kick. 00:09:07.700 --> 00:09:09.000 It supposed to be strong. 00:09:09.000 --> 00:09:18.400 I can taste the the ammonia smell now and then the texture 00:09:18.400 --> 00:09:21.900 of it in your mouth and then that the office is and then it's 00:09:21.900 --> 00:09:24.600 actually like stinging like seeing my tongue stinging the back 00:09:24.600 --> 00:09:25.000 of my tongue. 00:09:25.000 --> 00:09:26.400 Do you have it? 00:09:26.400 --> 00:09:29.600 You have a it's like, you know, 00:09:29.600 --> 00:09:35.200 everything you feel is probably ten times more than what I feel 00:09:35.200 --> 00:09:44.200 for me, but I've used together they go through the process 00:09:44.200 --> 00:09:45.000 together. 00:09:45.900 --> 00:09:50.200 After the process that taste similar but not to say that this 00:09:50.200 --> 00:09:56.000 the not even amount of ammonia maybe in the other chemicals 00:09:56.000 --> 00:10:02.100 that are different but I don't taste the same you can taste 00:10:02.100 --> 00:10:07.600 taste the smell of it, but it's kind of like Rich Stilton 00:10:07.600 --> 00:10:12.000 cheese like hits the back of your tongue the size of your tailgate. 00:10:12.000 --> 00:10:23.000 You don't think that's ever going to go on Michelle convert. 00:10:23.000 --> 00:10:27.200 It's amazing. How much of it is in the smell? 00:10:27.200 --> 00:10:28.700 It's just yet. 00:10:28.700 --> 00:10:34.300 They would you recommend eat it before smelling it tastes 00:10:34.300 --> 00:10:35.300 much better than it smells. 00:10:43.100 --> 00:10:45.400 Oceanside cutest bedroom 00:10:48.700 --> 00:10:54.500 Text you know not to text her. 00:10:54.500 --> 00:10:59.800 It's like I'm going to miss like a gelatinous kind of texture 00:10:59.800 --> 00:11:13.700 in my mouth because I just like my dog does have a reputation 00:11:13.700 --> 00:11:14.800 and smashing me. 00:11:14.800 --> 00:11:16.900 How do you feel about them? 00:11:16.900 --> 00:11:30.100 But I recommend everybody at least give it a try today this 00:11:30.100 --> 00:11:34.300 evening like a snack or special occasion was before this was 00:11:34.300 --> 00:11:38.500 Ethan like wait for me or something and this is so healthy 00:11:38.500 --> 00:11:40.800 that you can't seem too much open. 00:11:40.800 --> 00:11:43.900 The shark was heated like with the food that was like on the 00:11:43.900 --> 00:11:47.000 limit of being good or bad, probably back because he helps 00:11:47.000 --> 00:11:47.800 the digestion. 00:11:48.800 --> 00:11:52.500 So that's a chemical Chemical Company in Iceland to analyze 00:11:52.500 --> 00:11:55.300 his food and the cottages and the shark is the healthiest 00:11:55.300 --> 00:11:56.700 food that is made in Iceland. 00:11:56.700 --> 00:12:13.200 You got that kind of flight running this song. 00:12:13.200 --> 00:12:15.300 That's why we wanted some 00:12:18.200 --> 00:12:22.200 went to even stronger good to make me try some from Ben to chill 00:12:22.200 --> 00:12:24.400 cookies dipped in Icelandic schnapps. 00:12:26.200 --> 00:12:40.200 How much is too much to put in a and Iceland so often or 00:12:40.200 --> 00:12:41.300 which would be black. 00:12:41.300 --> 00:12:42.800 So you have to stay there? 00:12:52.300 --> 00:12:55.700 Now I change the living to like I may be late like a licorice 00:12:55.700 --> 00:13:11.300 flavor X was also good to have a piece of the shower and diaper. 00:13:21.900 --> 00:13:25.800 This is my grandpa shark fishing boats used to catch sharks 00:13:25.800 --> 00:13:28.000 and other other faces in the spot. 00:13:28.000 --> 00:13:32.900 The boat's name is Sinton and which is hiring in English 00:13:32.900 --> 00:13:41.300 and the first registered 1860 29th. 00:13:41.300 --> 00:13:44.700 Avenue was 19 years old and then he has been working on this 00:13:44.700 --> 00:13:58.500 boat. At least since he was fourteen family business like they 00:13:58.500 --> 00:13:59.300 used to hooks. 00:14:01.100 --> 00:14:03.800 This is from my grandpa fishing set. 00:14:03.800 --> 00:14:04.800 This is very old. 00:14:05.800 --> 00:14:07.900 I'm a chain had to be at least three meters. 00:14:09.100 --> 00:14:21.000 And be used to seal fat and this was maybe 100 meters down and 00:14:21.000 --> 00:14:23.700 make with fear when the shark was testing the bait. 00:14:23.700 --> 00:14:26.800 So they start to TCM and tell the shark swallows. 00:14:26.800 --> 00:14:37.400 The bait a shark is usually he's from 3 metres till maybe 5 m 00:14:37.400 --> 00:14:38.000 long. 00:14:41.500 --> 00:14:46.700 This is from ab55 meter long jump. 00:14:49.000 --> 00:14:54.800 And myself this one is done from get the outcast for 4 meters. 00:14:54.800 --> 00:15:03.200 He's knocking our swimming water. 00:15:03.200 --> 00:15:04.900 And this is his lower jaw. 00:15:05.800 --> 00:15:10.800 And you see here are always growing a new set of teeth and the 00:15:10.800 --> 00:15:14.300 teeth they grow up and he changes his teeth around every 3 weeks 00:15:14.300 --> 00:15:17.800 to just flip over and the old ones they just fall off. 00:15:17.800 --> 00:15:20.400 So he's got somewhere around that. I 00:15:20.400 --> 00:15:24.100 don't know 4000 set of teeth over its lifetime movie or more 00:15:24.100 --> 00:15:26.600 and this is his skin that that is very interesting. 00:15:26.600 --> 00:15:30.100 Like you can stroll through the skin one way or the other two 00:15:30.100 --> 00:15:30.900 stroke of the other. 00:15:32.700 --> 00:15:34.600 Oh, yeah, it does symbol resistance. 00:15:48.200 --> 00:15:49.900 All right guys, like ready for patio.