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To eat the toxic meat of the Greenland shark, Icelanders let it rot in the ground for several months, it is then hung to dry for another five months. Small cubes of the white rubbery delicacy are served on toothpicks The Greenland shark's meat is toxic due to high levels of trimethylamine oxide and still contains heavy metals even after preparation. In Iceland, it's made somewhat safe by fermenting it in the ground for months, then drying it for another five months, but this process does not remove heavy metals. The result is a white, rubbery delicacy served in small cubes on toothpicks. Note: Sharks accumulate heavy metals like mercury because they are long-lived predators at the top of the marine food chain. Biomagnification increases metal concentration in their bodies. To reduce exposure, consume shark meat sparingly, opt for smaller, younger fish.