Hakarl refers to an Icelandic dish that consists of cured or putrefied shark meat that has been buried for months, then dried for few more months, Hakarl is typically accompanied by a shot of Brenivinn, a caraway-flavored schnapps. Hakarl is prepared by cutting the fish meat into strips and storing in clean gravel beds for several weeks. Following this, the strips of fish are washed then air-fried in special sheds. Although strongly pungent, the flavor is much prized.

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