Introduce

Hákarl is a traditional Icelandic dish made from fermented shark meat. It is a product of the country's historical reliance on hunting and fishing for survival, and is still enjoyed today as a delicacy by some people. The shark meat is first buried in sand for several months, to remove the toxic uric acid and make it safe for consumption. It is then hung to dry for several months, which gives it its distinctive flavor and smell. Some describe the flavor as being similar to cheese, with an ammonia-like aftertaste. Hákarl is typically served in small pieces, and is often consumed as a snack or appetizer, often accompanied by a shot of Brennivín, a traditional Icelandic schnapps.