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noun
An Icelandic dish comprising the meat of a Greenland shark that has been allowed to ferment (traditionally by burial in sand for up to twelve weeks) then hung to dry for several months.
Origin
Late 19th century; earliest use found in Charles Lock (1853–1909). From Icelandic hákarl shark (Old Icelandic hákarl from há-, combining form of hár shark, (specifically) dogfish + karl man).
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