Hakarl or Sharkmeat
This revenge on the deadliest predator by the Icelanders is very gruesome to both sharks and people. It can stand toe-to-toe with the Jewish White fish. However, it is more pungent and is deadlier. They ferment the shark for almost half a year (five months can be the maximum). Things that build up inside the shark, uric acid and trimethylamine, can mirror the effects of alcohol. Only, one serving can defeat many beers at once.