HÁKARL IN ICELAND

One of the national dishes of Iceland is kæstur hákarl, or fermented shark’s meat. The Greenland shark’s meat is poisonous because of its high ammonia content, which makes the meat smell like detergent. Icelandians bury the meat for about six weeks to break down the bacteria and waste materials. The meat is then sliced and hung to dry for several months like biltong.

Hákarl is an acquired taste. Most people want to be sick when they eat it for the first time. If you visit Iceland and are old enough, try washing your hákarl down with a good swig of brennivín, the local brandy.