Hákarl (Fermented Shark)
Prohibited in: European Union (Certain countries)
Justification: Toxicity before fermentation
Hákarl, an Icelandic dish made from fermented Greenland shark, is prohibited in parts of the European Union due to the toxic nature of the shark’s flesh before fermentation. Greenland shark meat contains high levels of urea and trimethylamine oxide, which are poisonous if consumed fresh. Only after a lengthy fermentation process does the meat become safe to eat.
Hákarl (Fermented Shark)
Raw Oysters
Prohibited in: United States (Certain states during summer months)
Justification: Bacterial contamination
Raw oysters are banned in several U.S. states during summer months due to the increased risk of Vibrio bacteria, which can cause severe illness. The ban aims to protect public health by restricting the consumption of raw shellfish when water temperatures rise, increasing bacterial growth.
Raw Oysters
