Eating Hákarl In Iceland from Jesse Keller on Vimeo. Yesterday, I had the pleasure of sampling Hákarl, an Icelandic delicacy made from what most people describe as putrid or rotten Greenland Shark meat, but what the museum¹/Hákarl producer in the video above pointed out was not rotten but rather fermented. Hákarl is made by burying chunks of Greenland Shark in the earth for several weeks, then hanging it out to dry for several more. This leeches out the ammonia that is naturally present in Greenland Shark due to its lack of kidneys, making the finished product nearly edible, at least when accompanied by several shots of Brennevin (the local schnapps). Still, a significant amount of ammonia remains in the Hákarl, so while the consistency is definitely that of fish, the taste makes one think of old cheese soaked in Mr. Clean.