17 Great Reasons to Visit Iceland and Stay There Forever

Shark meat

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Shark flesh—yes, you read that right! The meat of the Greenland shark, along with other sleeping shark varieties, undergoes a unique process of dry fermentation to create the traditional Icelandic dish known as hákarl.

This preparation method involves burying the shark meat underground for several months, allowing it to ferment and develop its distinctive flavor. Once the fermentation is complete, the meat is hung to dry, resulting in a strong-smelling delicacy that is often served in small cubes.

Hákarl is typically accompanied by a shot of Brennivin, Iceland's national spirit, which helps balance the intense flavors. While it may be an acquired taste, trying hákarl is considered a rite of passage for adventurous eaters visiting Iceland.