Kæstur Hákarl

Hákarl or kæstur hákarl (Icelandic pronunciation: [ˈhauːkʰadl̥]) (Icelandic for "shark") is a food from Iceland. It is a Greenland- or basking shark which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is often referred to as an acquired taste and has a very particular ammonia-rich smell and fishy taste, similar to very strong cheese slathered in ammonia.

Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter. Hákarl is, however, readily available in Icelandic stores all year round and is eaten in all seasons.