You'll have to travel to Iceland to taste authentic Hákarl, which is the meat of which animal?

Described by globetrotting food adventurer Anthony Bourdain as “the single worst, most disgusting and terrible tasting thing” he’d ever eaten, Hákarl is not exactly fresh seafood fare. In fact, it's fermented (some might say rotten) shark. Early Viking settlers developed a technique for neutralizing the high toxin content of Greenland sharks, which would otherwise be deadly to humans (a fact they presumably learned the hard way). First, the carcass is buried underground and left for a couple of months to let the poison leach out. After that, it's hung to dry for a few more months. Oh and that ammonia smell? That's from the Greenland shark's high concentration of urea — which is, essentially, pee.

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