Fermented shark, known as hákarl, is a traditional Icelandic dish made from the Greenland shark. The shark is buried in the ground for several months to ferment, then hung to dry for several more months. This unique preparation process helps to remove toxins found in the raw meat, making it safe to eat. The resulting product has a strong ammonia smell and a distinctive taste that can be challenging for some to enjoy. Hákarl is often served in small cubes and is typically accompanied by brennivín, a traditional Icelandic schnapps, which helps to balance its intense flavor.