Things in Iceland That Are So Outlandish, You Wish You Could See Them for Yourself

Hákarl (fermented shark) is a traditional dish that helps Icelanders stay in touch with their roots and ancestry. The Greendale shark that is used in this dish is poisonous if eaten fresh. So, in order to make it safe for eating, Icelanders cure the meat with a particular fermentation process and leave it to dry for 4 to 5 months.