Putrified shark meat from the Bjarnarhöfn á Snæfellsnes area west of Iceland.

Hákarl, fermented shark, usually buried for months to allow certain unhealthful substances to leak out, then air-dried. It is usually served in bite-size cubes and washed down with ice-cold brennivín. It is divided into two types, glerhákarl (glass shark), the part closest to the hide which is chewy and semi-opaque, and skyrhákarl (skyr shark), soft and tender inner parts. Both can have a pretty strong taste.


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