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Hákarl or kæstur hákarl (Icelandic pronunciation: [ˈhauːkʰadl̥]) (Icelandic for "shark") is a national dish of Iceland consisting of a Greenland shark or sleeper shark (Somniosus microcephalus) which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is an acquired taste; it has a very particular ammonia-rich smell and fishy taste.