Putrefied Shark.

Traditional method:
Take one large shark, gut and discard the innards, the cartilage and
the head. Cut flesh into large pieces.Wash in running water to get all
slime and blood off. Dig a large hole in coarse gravel, preferably
down by the sea and far from the nearest inhabited house - this is to
make sure the smell doesn't bother anybody. Put in the shark pieces,
and press them well together. It's best to do this when the weather is
fairly warm (but not hot), as it hastens the curing process. Cover
with more gravel and put heavy rocks on top to press down. Leave for
6-7 weeks (in summer) to 2-3 months (in winter). During this time,
fluid will drain from the shark flesh, and putrefication will set in.

When the shark is soft and smells like ammonia, remove from the
gravel, wash, and hang in a drying shack. This is a shack or shed with
plenty of holes to let the wind in, but enough shade to prevent the
sun from shining directly on the shark. Let it hang until it is firm
and fairly dry: 2-4 months. Warm, windy and dry weather will hasten
the process, while cold, damp and still weather will delay it.

Slice off the brown crust, cut the whitish flesh into small pieces and
serve, preferably with a shot of ice-cold brennivín.

http://www.isholf.is/gullis/jo/shark.htm

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WARNING!  Do not eat shark meat without fully putrefying its flesh.
Fresh shark meat is said to have caused people to vomit blood.

Charlie

MOPANE WORM STEW
Ingredients

1 cup of dried mopane worms
1 onion, chopped
2 green peppers, sliced
6 tomatoes, diced
1 tablespoon curry powder
½ litre water
Preparation

Wash the worms and boil them for 30 minutes. Drain, then add the rest
of the ingredients and simmer for about an hour.

NOTES
Although this dish is an excellent main course, it can be served with
cornmeal porridge for a great breakfast.

Mopane worms, the caterpillars of the anomalous emperor moth Imbrasia
belina, get their names from the mopane tree that they eat. They are
eaten as an addition to the porridge diet of the Venda people of South
Africa.

The guts are removed by squeezing, the worms are then boiled and left
for a day to dry out in the sun. Once dried they can be used at any
time for cooking. When cooked the worms are juicy and salty.

WARNING!
Although they look similar, you should never eat or even touch hairy
caterpillars in Britain.

http://www.liverpoolmuseums.org.uk/wml/naturalworld/bughouse/mopanewormstew.asp

Thanks, Tak.  Sometimes it just needs a sensitive person to realise what I'm
feeling,

Tweed