;’)
For those who don’t know.
“Hákarl or kæstur hákarl is a national dish of Iceland consisting of a fermented poisonous Greenland or other sleeper shark. Allowing the shark to fully decay and cure removes the toxins from the flesh, making it edible(sic).
“Hákarl is traditionally prepared by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.
“Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving.”
It is helpful to consume far too much Akvavit (40% ABV) prior to attempting to consume Hákarl.”