{
"video":
    {
    
    "id":"iceland_rottensharkmeat",
    

    "smil":"http://video.nationalgeographic.com/video/player/data/xml/iceland_rottensharkmeat.smil",

    "title":"Rotten Shark Meat",

    "transcript":"\u003Cp class\u003D\u0022MsoNormal\u0022\u003EIn the town of Reykjavik, Siggi, a traditional Icelandic cook, is preparing one of the signature meals of the Thorrablot festival as the Vikings once did.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English): Siggi Hall, Chef \u002D \u0022Feel the pungent aroma of the shark.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EThis freshly caught 1700\u002Dpound Greenland shark is naturally full of urea and other toxins.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EThese chemicals act as antifreeze, allowing the shark to live in waters as cold as minus two degrees Celsius.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EThe toxins are so concentrated that to eat this meat could make you seriously ill\u002Dor possibly even kill you.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EBut Hildibrandur Bjamus\u0027s family has a secret shark recipe that goes back generations.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EAnd he knows that the only way to prepare it… is to let it rot.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EAs the meat decomposes, it oozes toxic ammonia…the chemical found in most household cleaning products and human waste.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English):Siggi Hall, Chef \u002D \u0022I don\u0027t want to say the word which will probably describe it best…pee.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EIn Viking times, shark meat was buried out of sight.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EBut Hildibrandur prefers to see his delicacy.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EThat way he can keep track of the decaying process.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English):Siggi Hall, Chef \u002D \u0022His nose decides when it is ready to try it\u002Dit\u0027s like wine\u002Dmaking, you know?”\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EWhen the meat is at a perfect rotten state, it\u0027s hung to complete the breakdown process.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EAfter six months, it\u0027s ready to be served.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English):Siggi Hall, Chef \u002D \u0022This is going to be very good. In just two more months, it\u0027s going to be a great, great shark, this one.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English): Vox Pop, Restaurant Patron \u002D \u0022It\u0027s a social thing for us to come together and eat this.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English): Vox Pop, Restaurant Patron \u002D \u0022I don\u0027t like the shark.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English): Vox Pop, Restaurant Patron \u002D \u0022It\u0027s like ammonia.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English): Vox Pop, Restaurant Patron \u002D \u0022Tastes and smells like piss…it does.\u0022\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003EDespite this feast of oddities, these Icelandic partygoers see nothing bizarre about tonight\u0027s main courses.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ENo matter what dish is served, Siggi and the Icelanders agree \u002D there is more to this tradition than just taste.\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003ESOUNDBITE (English)\u003C/p\u003E\u003Cp class\u003D\u0022MsoNormal\u0022\u003E\u0022The point is taking care of this tradition, having fun with it, know what it is, don\u0027t forget it, don\u0027t forget where it comes from.\u0022\u003C/p\u003E",

    "description":"\u003Cp\u003EThese Icelanders share a secret shark recipe that goes back to Viking times: let it rot.\u003C/p\u003E",
    
    
    "credit":"National Geographic",
    
    

    
    
    
    "still":"http://video.nationalgeographic.com/video/player/media/iceland_rottensharkmeat/iceland_rottensharkmeat_480x360.jpg",
    
    
    

    
    "allowUserEmbed":"True",
    

    "url":"http://video.nationalgeographic.com/video/places/culture-places/food/iceland_rottensharkmeat/",

    "related":
        {
        "link":
            [
                
                {
                 "name":"Learn More About Iceland",
                 "url":"http://www.nationalgeographic.com/travel/countries/iceland\u002Dguide"
                }
                

                
                ,{
                 "name":"Get Map of Iceland",
                 "url":"http://www.nationalgeographic.com/travel/countries/iceland\u002Dmap/"
                }
                
            ]
        }
    }
}