Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish

2019/04/02 by Andrea Osimani, Ilario Ferrocino, Monica Agnolucci +15 · 1 voice · 1 citation
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Immunology and Microbiology · #Aquaculture disease management and microbiota #Identification and Quantification in Food #Meat and Animal Product Quality

paper · doi:10.1016/j.fm.2019.03.027

openalex publication_date 2019/04/02 · crossref created 2019/04/02 · crossref issued 2019/09/01 · crossref published 2019/09/01 · crossref published-print 2019/09/01 · crossref deposited 2025/10/09 · openalex created_date 2025/10/10 · crossref indexed 2026/06/28 · openalex updated_date 2026/08/01

Citations

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• Basic local alignment search tool
• A simple method for estimating evolutionary rates of base substitutions through comparative studies of nucleotide sequences

Cited by

• High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India

Discussions

• if you kill a greenland shark, you can't eat it. the flesh has poisonous levels of urea and TMAO (trimethylamine N-oxide). if you ferment it in a ridiculous way, tho, you get "hákarl", which is safe. [bsky, 0 points, 1 comments]