Iceland's notorious fermented shark — Greenland shark meat fermented underground for 6-12 weeks, then hung to dry for 4-5 months. Strong ammonia smell, fishy taste, eaten in small cubes with brennivín schnapps.
Hákarl is the polarizing Icelandic Viking-era preserved-meat tradition. Greenland shark meat is toxic when fresh (high urea content) — fermentation breaks down toxins.
Pick up a cube of hákarl with a toothpick — pale tan-yellow, slightly translucent, smelling distinctly of strong ammonia. Bite: the texture is firm-cheesy, then the flavor hits — intensely fishy, ammonia-sharp, almost burning the back of the throat like a chemical bite, followed by deep umami like very old blue cheese. Drink the brennivín immediately to cleanse. The taste is extreme — many find it inedible, others develop appreciation. This is Iceland's most-polarizing food.
Fermentation breaks down the shark's urea and trimethylamine oxide (toxic in fresh shark) into safe ammonia compounds. The remaining ammonia gives the distinctive smell. The strong flavor is from broken-down proteins.
Variations
Two varieties: kæstur (red flesh, milder) and glerhákarl (white belly, stronger). With added cream cheese (modern, less traditional). Served with dried fish. With added butter to soften flavor. Smaller cubes for newbies.
On the Palate
Where Hákarl sits in the Icelandic flavor cloud
Ingredients
Serves 8How it's made
8 steps · 30 min active + 90 days 6 hours 10 min waiting
- 11 min
NOTE: producing hákarl from scratch requires Greenland shark (regulated) and 6 months of fermentation. This recipe describes commercial preparation/serving only.
- 23 min
Source 100 g pre-prepared hákarl from Icelandic specialty stores or markets.
- 34 min
Cut into 1.5-cm cubes.
- 41 min
Place on a wooden serving board.
- 51 min
Provide toothpicks for spearing.
- 62 min
Pour a shot of brennivín (Icelandic caraway schnapps) per person.
- 71 min
Eat one cube; immediately follow with a shot of brennivín.
Watch outTake a small piece and chase it straight away with the brennivín — the schnapps cuts the strong ammonia hit so the flavor settles.
- 82 min
Repeat as desired. Most diners take only a few cubes.
