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6. Hákarl
Hákarl or kæstur 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. Hákarl is usually 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.
