What to try for a snack after surfing in Iceland...

Wall Street Journal "Among the most hard-core variants of fermented food is the Icelandic delicacy hákarl." By RACHEL HERZ

'Hákarl is made from the Greenland shark, which is indigenous to the frigid waters of Iceland. It is traditionally prepared by beheading and gutting the shark and then burying the carcass in a shallow pit covered with gravelly sand. The corpse is then left to decompose in its silty grave for two to five months, depending on the season. Once the shark is removed from its lair, the flesh is cut into strips and hung to dry for several more months.

'Hákarl has a pungent, urinous, fishy odor that causes most newbies to gag. An extremely acquired taste, hákarl was described by the globe-trekking celebrity chef Anthony Bourdain as "the single worst, most disgusting and terrible tasting thing" he had ever eaten.'