Fermented shark meat. A process of curing the Greenland shark for up to 5 months to remove the urea and trimethylamine oxide which is poisonous when consumed fresh. Following this process, the meat is then cut into strips and dried for another several months. It is a local delicacy consumed together with a local brew called brennivin.
For me, it smells similar to our dry cuttlefish which we use for making soup. Taste wise, a bit salty n chewy. Most peculiar is the ammonia when you inhale through your mouth after consuming the Hakarl.