We sensibly chose to go to Iceland in summer – even then it was pretty cold. We rented a car and drove around the island for 8 days. It’s definitely got some quirks this country. For example: it’s difficult to find fish that isn’t frozen, shark that isn’t fermented and a restaurant that isn’t also an Esso Service Station. To make fermented shark (aka hákarl, pronounced huaghkhgaaaagl), the shark is sectioned in pieces and then the meat is buried in gravel for 6 to 12 weeks depending on the season, then hung in a drying shack for 2 to 4 months.