Putrified shark meat from the Bjarnarhöfn á Snæfellsnes area of west Iceland.
Hákarl, fermented shark is usually buried for months to allow certain unhealthy substances to leak out, at which point it is then air-dried. It is usually served in bite-size cubes and is best washed down with ice-cold Brennivín.
Hákarl is divided into two types;
Both types can have a pretty strong taste.
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