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; 

• Glerhákarl (glass shark) - the part closest to the hide, which is chewy and semi-opaque in texture.
• Skyrhákarl (skyr shark) - the soft and tender inner parts. 

Both types can have a pretty strong taste.

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