If you ever intend to eat Hákarl, a national dish of Iceland, do not read the following lines regarding the preparation of this speciality.
After catching the Greenland shark it is beheaded and gutted and placed in a shallow hole dug in gravely sand and covered by it. Placing stones on top finishes the first step. The stones are placed over the shark to press it and squeeze out body fluids. Depending on the season, the shark ferments for six to twelve weeks. After digging the animal out, it is cut into strips and hung to dry for several months. An appetizing brown crust slowly develops, which will be removed prior to cutting the shark into serviceable portion and serving it to guests.