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Hákarl is Iceland's most notorious delicacy: fermented Greenland shark. Fresh Greenland shark meat is actually poisonous, so for centuries Icelanders have buried it under gravel to press out the toxins, then hung it to dry for months. The result is served in small, pungent cubes with a shot of Brennivín, especially during the midwinter festival of Þorrablót.
Few people will ever make hákarl at home, since fresh Greenland shark is almost impossible to buy and the process takes the better part of a year. But the method below shows exactly how it is done in Iceland, and why each step matters.
Gut and behead the Greenland shark. Do not eat any of the meat fresh: raw Greenland shark contains high levels of urea and trimethylamine oxide (TMAO) and is toxic.
Dig a shallow pit in gravelly sand, ideally near the shore. Place the shark in the pit, cover it with sand and gravel, and lay heavy stones on top. The weight presses the toxic fluids out of the meat while it ferments. Modern producers often use large containers with drainage holes instead of a pit.
Leave the shark buried for 6 to 12 weeks, depending on the season. It is ready when the fluids have drained and the flesh has firmed up. It will smell strongly of ammonia.
Dig up the shark, rinse off the sand and cut the meat into long strips.
Hang the strips in a ventilated drying shed (hjallur) for 4 to 5 months, protected from rain and direct sun. A hard brown crust will form on the outside.
Cut away the brown crust and slice the meat underneath into small cubes. Serve on toothpicks, traditionally with a shot of ice-cold Brennivín and sometimes rye bread.
Hákarl is Iceland's national fermented delicacy, made from Greenland shark that has been pressed under gravel for several weeks and then hung to dry for months. It is served in small cubes and is famous for its strong ammonia smell.
Fresh Greenland shark is toxic. Its flesh is full of urea and trimethylamine oxide (TMAO), which help the shark survive in cold, deep water. Eating the raw meat can cause symptoms similar to severe drunkenness. Pressing and fermenting the meat drains these compounds out and makes it safe to eat.
About 5 to 8 months in total: 6 to 12 weeks buried and pressed under gravel, followed by 4 to 5 months of drying in an open-air shed.
The smell is much stronger than the taste. It smells sharply of ammonia, while the flavor is often compared to a very pungent, fishy cheese. The pale, soft pieces from the body (skyrhákarl) are milder, while the chewy, reddish pieces from the belly (glerhákarl) are stronger.
Hákarl is cut into small cubes and eaten on toothpicks, usually followed by a shot of ice-cold Brennivín, an Icelandic caraway schnapps. It is a highlight of Þorrablót, Iceland's midwinter food festival.
In practice, no. Greenland shark is not sold fresh outside a few Arctic regions, and the process requires months of outdoor fermentation and drying. Most people buy ready-made hákarl in Icelandic supermarkets or try it at a shark-curing farm.
