kattogást

kattogást is a traditional Icelandic dish made from fermented shark meat. The shark species most commonly used is the Greenland shark (Somniosus microcephalus), which is toxic when fresh due to high levels of urea and trimethylamine oxide. The fermentation process, typically involving burying the shark in sand or stones for several months, breaks down these toxins, rendering the meat edible.

The process begins with the shark being gutted and often weighted down to prevent it from floating. It is then buried in a shallow pit, covered with sand or stones, and left to ferment for a period ranging from six weeks to several months, depending on the season and desired level of fermentation. After fermentation, the shark is exhumed and cut into strips or cubes, then hung to dry for another few months. This drying process further reduces the water content and contributes to the preservation of the meat.

kattogást has a very strong, pungent odor and a distinctive ammonia-like taste, which many find acquired. It is usually served in small cubes, often accompanied by a shot of Icelandic schnapps, Brennivín, to help wash down the strong flavor. Historically, kattogást was an important food source in Iceland, particularly during harsh winters when other food was scarce. Today, it is considered more of a delicacy and a cultural experience, often consumed during festivals and special occasions. Its unique preparation and intense flavor make it a memorable part of Icelandic culinary heritage.