Hákarl

To make Hákarl the traditional way, the shark is sectioned in pieces and then the meat is buried in gravel for 6 to 12 weeks depending on the season, and then hanged in a drying shack for 2 to 4 months.

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Taken with an Olympus C8080WZ.
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Taken on July 8, 2006
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Hákarl

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