“Hákarl is traditionally prepared by gutting and beheading a Greenland or basking shark and placing it in a shallow hole dug in gravelly-sand, with the now-cleaned cavity resting on a slight hill. The shark is then covered with sand and gravel, and stones are then placed on top of the sand in order to press the shark. The fluids from the shark are in this way pressed out of the body. The shark ferments for 6–12 weeks depending on the season in this fashion.” (Thanks to Wikipedia).
I joined some illustrious company in my consumption of this.
Gordon Ramsay did, and then promptly threw up.
Meemalee also ate it last year and wrote hilariously about it here.