Last February I spent six days in Iceland. Unlike most visitors to Europe's westernmost country, I had chosen to travel to Reykjavik during the low season. In other words, the coldest, darkest month of the year. My seemingly strange timing wasn't an accident though—I had no illusions of galloping across a winter landscape to soak in a series of hot springs.
Instead, I would spend my Icelandic days and nights indoors. Eating. Here and there I had opportunities to taste-test one of my favorite foods. But the real reason for making the trip was to try putrefied shark, an infamous delicacy that has turned the stomach of Mr. No Reservations himself. Kaestur hákarl, as the dish is known locally, didn't exactly win me over either, but it taught me something about the mid-winter feast of Thorrablót. For more on my culinary saga, pick up the current issue of Wend magazine or read it online.