This museum is an active food processing business – the family who owns it have been making hákarl .(fermented shark) for generations. Hakarl is the national dish of Iceland, and locals have been eating it for hundreds of years. It's made using the meat of the Greenland shark, which is toxic to humans when fresh. But if it's left to ferment and then hung to dry for a few months, it's safe to eat.After this process, the meat has a distinct ammonia-rich smell and taste to it.