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Hákarl or
kæstur hákarl (Icelandic pronunciation: [hauːkʰadl̥]) (Icelandic word for
"shark") is a food of Greenland Shark that has been fermented for
several weeks under the rocks and hung for up to three months. Hákarl has a
distinctive flavor and has a very strong ammonia and fish taste. Fermentation
is done with the aim of reducing the toxins contained in fish that live in cold
waters.
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