Traditional exotic dishes ( Hákarl )

Hákarl (an abbreviation of kæstur hákarl Icelandic)  is a national dish of Iceland consisting of a Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.

Fermented shark is readily available 

in Icelandic stores and may be eaten year-round, but is most often served as part of a þorramatur, a selection of traditional Icelandic food served at the midwinter festival þorrablót.

Fermented shark contains a large amount of ammonia and has a strong smell, similar to that of many cleaning products. It is often served in cubes on toothpicks. 

It comes in two varieties: chewy and reddish glerhakarl from the belly, and white and soft skyrhakarl from the body. 

The meat of this type of shark is toxic if ingested fresh. Traditionally, the Vikings learned to let the meat of this shark ferment when they realized that i if ingested fresh that it was edible. Nowadays, you can taste it in many restaurants and it is usually accompanied by an Icelandic liqueur made from fermented potato called Brennivín.

Would you dare to try it?