Hákarl is a traditional Icelandic dish made from fermented shark, specifically the Greenland shark. The preparation involves burying the shark in the ground for several months to allow it to ferment, followed by hanging it to dry for several more months. This 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 unique taste that can be challenging for some to enjoy. Hákarl is often served in small cubes and is typically accompanied by Brennivín, a type of Icelandic schnapps, as a traditional pairing.