Iceland, June 2014, Overseas Adventure Travel (OAT) trip.
Here we have everything set up for our tasting: each cube is on a toothpick and itting in a small glass of Brennivin (an Icelandic spirit). There are some small peices of bread to go with it. I tried it ind it was not bad- I didn't chew it much and the alcohol helped. We said the same thing.
Hákarl or kæstur hákarl (Icelandic pronunciation: [ˈhauːkʰadl̥]) (Icelandic for "shark") is a food from Iceland consisting of a Greenland shark or sleeper shark (Somniosus microcephalus) which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is an acquired taste. It has a very particular ammonia-rich smell and fishy taste. Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter. It is readily available in Icelandic stores and is eaten year round.