Iceberg: flashes in the eyes and more

pg 126

"Miss Fyrie's eyes, like mine, have rays that spread out from the pupil of the iris.. They're sometimes called flashes."

Everyone has rays spreading out from their pupils. They are just easier to see depending on the color of the eye.

"Are you clairvoyant?"

The term clairvoyance (from French clair meaning "clear" and voyance meaning "vision") is used to refer to the ability to gain information about an object, person, location or physical event through means other than the known human senses, a form of extra-sensory perception. A person said to have the ability of clairvoyance is referred to as a clairvoyant ("one who sees clearly").

Claims for the existence of paranormal and psychic abilities such as clairvoyance have not been supported by scientific evidence published in high impact factor peer reviewed journals. Parapsychology explores this possibility, but the existence of the paranormal is not accepted by the scientific community.

"The species of shark found in colder waters can't be eaten fresh." Hákarl or kæstur hákarl (Icelandic for "shark") is a food from Iceland consisting of a Greenland- or basking shark which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is often referred to as an acquired taste and has a very particular ammonia-rich smell and fishy taste, similar to very strong cheese slathered in ammonia.

Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter. It is readily available in Icelandic stores and is eaten year round.

Consumption
The Greenland shark itself is poisonous when fresh due to a high content of urea and trimethylamine oxide, but may be consumed after being processed (see below). It has a particular ammonia smell, similar to many cleaning products. It is often served in cubes on toothpicks. Those new to it will usually gag involuntarily on the first attempt to eat it due to the high ammonia content.[1] First-timers are sometimes advised to pinch their nose while taking the first bite as the smell is much stronger than the taste. It is often eaten with a shot of the local spirit, a type of akvavit, called brennivín. Eating hákarl is often associated with hardiness and strength.

It comes in two varieties; chewy and reddish glerhákarl (lit. "glassy shark") from the belly, and white and soft skyrhákarl (lit. "skyr shark") from the body.

Preparation
Hákarl is traditionally prepared by gutting and beheading a Greenland or basking shark and placing it in a shallow hole dug in gravelly sand, with the now-cleaned cavity resting on a slight hill. The shark is then covered with sand and gravel, and stones are then placed on top of the sand in order to press the shark. The fluids from the shark are in this way pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. The modern method is just to press the shark's meat in a large drained plastic container.