The Greenland shark is the most toxic shark in the world.

The chemicals that help it survive deep underwater can cause blindness and death if consumed by humans to make it edible, the meat must be fermented and cured in a process that takes six months.

Firstly, it's stored in wooden crates inside a shipping container.

During this stage, ammonia rich water will leave the meat once enough liquid has left the shark.

It is hung outside to dry for a further six months to improve the texture.

Once the texture is right, the shark can be sliced and eaten.