One of Iceland’s national dishes, I tried Hákarl – rotten shark meat from the poisonous Greenland shark.
The ammonia-smelling meat is cured and consumed after a 3-4 month long fermentation process to make it edible. The up-to-500 kg sharks used at the Bjarnarhöfn shark-museum is bycatch sourced from commercial fishing boats in the country.
Check out my video tasting it below.
When in Iceland, right?