Iceland is home to some unusual food. Kæstur hákarl is made by fermenting the meat of Greenland or other sleeper shark underground for six to 12 weeks before hanging it to dry for four to five months.
Can you believe this innocent looking plate of blubbery cubes is one of the stinkiest substances on earth? Of the ancient Icelandic dish hakarl, Anthony Bourdain declared it to be “the single worst, ...
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