Status Updates From Bradt Iceland

To render it edible, the shark is buried for at least two months to let it decompose. This releases the urea and the flesh begins to break down, after which the meat is hung up to cure for another 4 months. Eating hakarl tastes like a lump of chewy, pungent blue cheese chased with a shot of ammonia.

Health and safety advice: "Bring lip balm for wind-burn and lotion for dry hands. Avoid mass-produced seafood at all-you-can-eat tourist buffets, and in misty mountainous areas, beware of large trolls."