Talk:Hákarl

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Contents 1 Preparation 2 Museum Guide 3 WikiProject class rating 4 greenlandic shark ?

[edit] Preparation

"Additionally, it is a popular myth that this particular delicacy is prepared by burying a whole shark and leaving it to putrefy for six months or more." - a myth, or was it actually done like that in the past (even if it's not anymore today)? -- Schnee (cheeks clone) 09:27, 26 July 2006 (UTC)

[edit] Museum Guide

Is that thing about the "knowledgeable museum guide" really encyclopedia-grade information? Bogdan Butnaru 21:32, 7 October 2006 (UTC)

Good question! No, it isn't. Wikipedia:Verifiability makes it clear that oral sources like that aren't allowed. I removed it. —Bunchofgrapes (talk) 21:55, 7 October 2006 (UTC)

[edit] WikiProject class rating

This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 15:51, 10 November 2007 (UTC)

[edit] greenlandic shark ?

I Hákarl really called greenlandic shark ? When I googled the term, the term "greenlandic shark" in the context of this dish seems to be usually mistakenly used to refer to the type of shark being used (Greenland shark). I will remove this name unless someone objects. OliAtlason (talk) 16:43, 20 March 2008 (UTC)

Also, hákarl, doesn't mean literally "fermented shark." The translation is "shark" and the eytmology is closer to "sea man" than anything resembling "fermented shark." While the dish refers to fermented shark, I think that the opening sentence is misleading.128.101.31.21 (talk) 19:35, 4 June 2008 (UTC)

The openening sentence states that "kæstur hákar" means "fermented shark", which is more or less correct modulo the very loose usage of the word "kæstur" in the Icelandic language. OliAtlason (talk) 21:27, 4 June 2008 (UTC)

I removed the name "greendlandic shark". I don't think the food is ever called that. Please feel free to add it with a reference or explanation if you disagree. OliAtlason (talk) 21:31, 4 June 2008 (UTC)