1936: Letters from Iceland introduced tourists to some of the more curious items of the island’s cuisine. Hákarl, “half-dry, half-rotten shark”, had a flavour, W.H. Auden reported, “more like boot-polish than anything else I can think of.” Dried fish, Iceland’s staple food, came in varying degrees of toughness, he wrote. The tougher kind tasted like toenails, the softer kind like “the skin off the soles of one’s feet”. Sheep’s udders pickled in sour milk, however, were “surprisingly very nice”.
Source: W.H. Auden and Louis MacNeice, Letters from Iceland (1937), pp. 42, 44