Hákarl

Hákarl is a traditional Icelandic dish consisting of fermented shark meat. It is typically made from the Greenland shark (Somniosus microcephalus) and is considered a national delicacy in Iceland. The meat is cured and dried over several months, producing a strong aroma and a distinctive taste.

Preparation and curing involve several steps. After the shark is caught, it is beheaded and gutted. The meat is cut into large blocks and buried in gravel or sand, sometimes with weight placed on top to press out liquids. This fermentation stage lasts about six to twelve weeks. The blocks are then removed and hung to air-dry for several months. The finished product is a hard, amber-brown block with a leathery rind.

Flavor and serving traditions are notable. Hákarl’s odor has been described as intensely ammonia-like, and the flavor is fishy and salty with a pungent aftertaste. It is typically cut into small cubes and served on rye bread with a shot of brennivín, the Icelandic schnapps, during Þorrablót or other winter feasts.

Safety and cultural notes. Fresh Greenland shark meat contains high levels of urea and trimethylamine oxide, which can be toxic if eaten untreated. Proper fermentation and drying reduce these compounds, making the product safe when prepared according to traditional methods. Hákarl remains controversial for some palates, but it is regarded as an iconic element of Icelandic culinary heritage.