Shark - Hákarl (Icelandic Shark)

Fermented Shark (Hákarl) – A Traditional Icelandic Delicacy

Fermented shark, known in Icelandic as hákarl, is a traditional Icelandic dish made from the meat of the Greenland shark (Somniosus microcephalus). Due to the shark’s high levels of natural toxins, the meat must be processed before it becomes safe to eat. This involves a fermentation process followed by drying for several months.

Hákarl has a strong ammonia-rich smell and a distinctive taste, often described as an acquired one. The texture can range from chewy to slightly rubbery, depending on the cut.

This dish has deep roots in Icelandic heritage and was historically a vital food source for survival in harsh conditions. Today, hákarl is commonly associated with Iceland’s midwinter festival, Þorrablót, where it is served alongside other traditional foods. It is often eaten in small cubes and typically accompanied by a shot of brennivín, a local schnapps, to help wash it down.

Hákarl remains a symbol of Iceland’s resilience, resourcefulness, and connection to ancient food traditions.