However, once the shark has been processed the shark is no longer dangerous and consumer-friendly, at least for those without a sense of smell. The traditional Icelandic method of fermentation is to first gut and behead the beast, second is to place it in a shallow hole which has been dug in gravelly sand. The now cleaned cavity is then rested on a small mound of sand and the shark later covered with sand and gravel. The third and last step is then to lay stones on top of the sand which is done in order to press the shark. This way fluids are better released from the shark the actual fermentation process is shortened.

Now the shark is left to dry for about 6-18 weeks depending on the season in which this course is taken. The preparation of “kæstur hákarl” is a time-consuming process as what follows after this curing period is the drying period. The shark is at this point cut into pieces and hung to dry. This period can last a few months and during this time the strips will develop a brown crust.