The Bjarnarhöfn Shark Museum in Iceland showcases a unique dish- hákarl, or fermented shark. The visitors can taste a sample and witness the tools & procedures of its creation. The process of fermentation makes the Greenland shark safe to consume. Earlier, the meat was buried into the ground and left to ferment for 6 to 12 weeks after which it was hung to dry. Now, it is done in plastic containers while the remaining process remains the same. The meat tastes like fermented cheese.