[adolph]

The ammonia content of Greenland Shark doesn't prevent them from being a treat:

The traditional method begins with gutting and beheading a shark and placing it in a shallow hole dug in gravelly sand, with the cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the fluids out of the body. The shark ferments in this fashion for six to twelve weeks, depending on the season. Following this curing period, the shark is cut into strips and hung to dry for several months. During this drying period, a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving.

https://en.wikipedia.org/wiki/H%C3%A1karl

[Swizec]

From your link:

> Those new to it [Hákarl] may gag involuntarily at the first attempt to eat it because of the high ammonia content.