About This Dish
Traditional Icelandic fermented shark meat, considered a national delicacy and a true test of culinary courage.
Cultural Significance
Hákarl has been a staple of Icelandic cuisine for over 1000 years. Originally developed as a way to preserve shark meat through harsh winters, it has become a symbol of Icelandic resilience and tradition. It's often served during Þorrablót, the traditional midwinter festival.
Preparation Method
Greenland shark is buried in gravel for 4-5 months to ferment, then hung to dry for another 4-5 months. The fermentation process removes toxins from the shark meat, making it safe to consume.
Taste Profile
Intensely pungent with a strong ammonia flavor and chewy texture. The taste is often described as overwhelming for first-time tasters, with a lingering fishy aftertaste.
Serving Style
Small cubes served with brennivín (caraway schnapps) and dark rye bread
Where to Find
Traditional restaurants in Reykjavik, local markets, and specialty food tours. Popular spots include Café Loki and the Reykjavik Food Walk tours.
