Hákarl

Hakarl, short for kaestur hakarl, is Iceland's national dish of fermented shark, made from Greenland shark or other sleeper shark cured through a specific fermentation process and then hung to dry for four to five months. The finished product has a strong ammonia rich smell and a fishy, acquired taste. It is sold year round in Icelandic shops and is most often eaten as part of a Thorramatur, the assortment of traditional foods served at the midwinter Thorrablot festival. Hunting Greenland shark for hakarl has been criticized as unsustainable, since the species takes about 150 years to reach sexual maturity and some individuals live to 400 years. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/