page_title: Hákarl
hierarchical_section_title: Hákarl
context_page_description: Hákarl is a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.
  Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of a þorramatur, a selection of traditional Icelandic food served at the midwinter festival þorrablót.
context_section_description: Hákarl ([ˈhauːkʰartl̥]; an abbreviation of kæstur hákarl, referred to as fermented shark in English) is a national dish of Iceland consisting of a Greenland shark or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.
  Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of a þorramatur, a selection of traditional Icelandic food served at the midwinter festival þorrablót.
caption: Fermented shark hanging to dry in Iceland
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