Typically, a Greenland or basking shark is the Hákarl shark of choice. First, gut and behead it. Next, place it in a shallow hole, dug in gravelly-sand, then cover it with the sand and gravel. Place stones on top of the sand in order to press the shark and extract any fluids out of the body. Allow the shark to ferment for 6-12 weeks. Following the curing period, cut the shark into strips and hang them to dry for several months. During this drying period a brown crust will develop. Remove the crust prior to cutting the shark into small pieces and presto, ready to serve.
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