What is hakarl?

Hakarl is a traditional Icelandic dish made from the fermented meat of the Greenland shark. The shark meat is commonly buried in the ground for several weeks to allow it to ferment and discharge its toxic substances, and it is then hung to dry for several more months. The finished product has a pungent smell and an ammonia-like taste, which some people compare to household cleaners or smelly socks. Hakarl is usually served in small cubes as a side dish with other Icelandic foods, such as rye bread, butter, and potatoes, and it is often washed down with a shot of the local schnapps called brennivin. The dish is often associated with Icelandic culture and is considered a delicacy by some, although it's not particularly popular with tourists.