Ingredients:

1. Fresh Greenland shark meat

2. Coarse sea salt

3. Gravel or sand (for weight)

Instructions:

1. Obtain Shark Meat:

- get fresh Greenland shark meat. proper handling and preparation are crucial due to the shark's toxic nature when raw.

2. Bury in Gravel or Sand:

- Dig a shallow trench in gravel or sand outdoors.

- Place the shark meat in the trench.

3. Cover with Salt:

- Generously cover the shark meat with coarse sea salt. This helps to draw out moisture and preserve the meat.

4. Weigh it Down:

- Place a heavy object (like a stone or board) on top of the shark to compress it. This helpa the fermentation process.

5. Fermentation Period:

- Allow the shark to ferment for 6-12 weeks. During this time, the meat undergoes a process called putrefaction, breaking down toxins and developing its distinct flavor.

6. Unearth and Hang:

- After fermentation, unearth the shark meat.

- Hang the meat to dry for several months, aiding in the curing process.

7. Slice and Serve:

- Once sufficiently dried, slice the hákarl into thin pieces.

- Serve and enjoy, preferably with a shot of Icelandic schnapps called Brennivín.

Note: Hákarl has a strong ammonia smell that can be off-putting for some.

Be cautious, and be aware of the risks associated with preparing and consuming fermented shark.