This Icelandic "delicacy" is based on this product that has been matured by burying it for three to six months to allow it to putrefy,then eaten in small chunks:

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The Icelandic "delicacy" referred to here is hákarl, a dish made from fermented shark meat that has been left to mature for three to six months. The putrefaction process breaks down the toxic urea and produces a strong ammonia smell, resulting in a taste that is described as pungent and ammonia-rich. It is usually eaten in small cubes as a traditional accompaniment to the Icelandic schnapps, called brennivín.

This Icelandic "Delicacy" Is Based on This Product That Has