Holidays & Special Occasions
Fermented Shark
Ingredients
- 300 g (10.5 oz) hákarl (fermented, dried Greenland shark), store-bought, cut into small cubes
- 60 ml (2 fl oz) brennivín (Icelandic caraway schnapps), chilled, to serve
- Cocktail sticks, for serving
Method
- Remove the hákarl from its packaging and pat dry if needed.
- Cut into small, bite-sized cubes if not already prepared this way.
- Arrange the cubes on a small serving board, each speared with a cocktail stick.
- Pour the brennivín into chilled shot glasses.
- Serve the hákarl immediately alongside the brennivín, traditionally eaten in one bite followed by a shot.
Introduction: Hákarl is Greenland shark that has been fermented and then hung to dry for several months, a preservation method developed out of necessity since fresh shark meat is toxic.
Cultural Background: Hákarl is Greenland shark that has been fermented and then hung to dry for several months, a preservation method developed out of necessity since fresh shark meat is toxic. It is the most famous dish served during Þorrablót, the midwinter feast honouring Iceland's Norse heritage, traditionally washed down with a shot of brennivín schnapps.
Tips: Have the brennivín ready before tasting hákarl for the first time — it is traditionally used to temper the intense aroma and flavour. Keep portions small; hákarl is typically eaten in a few bites rather than as a full serving.
Variations: Serve as part of a full Þorramatur platter alongside svið (singed sheep's head) and rúgbrauð. Pair with a slice of rye bread to help balance the strong flavour.
Storage: Store sealed in the refrigerator; the strong aroma means airtight storage away from other foods is essential.
Reheating: Not applicable — served at room temperature or lightly chilled.
FAQs:
Q: Why does hákarl smell so strong?
A: The fermentation process breaks down the shark's naturally high urea and trimethylamine oxide content, producing a pungent ammonia-like aroma.
Q: Is hákarl safe to eat?
A: Yes, once properly fermented and dried through the traditional months-long process, it is safe, though an acquired taste for many first-timers.
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