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Reykjavik (Iceland)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
150kcal
28gProtein
—Carbs
5gFat
—Fibre
50 gServing
* Per serving · 50 g. May vary.
Allergens
🐟 Fish
Fermented Shark
How to order / say it
Say it
Hákarl — [HAU-karl]
Order
I'd like the hákarl, please.
Locally
Ég vil fá hákarl, takk.
Say locally
Icelandic fermented shark, traditionally cured and hung.
Why try it?
Hákarl represents Iceland's unique approach to preserving seafood in harsh climates. It embodies courage and adventure in trying local flavors.
How it tastes
Hákarl has a strong ammonia smell and a distinctive tangy taste with a chewy texture. Typically served in small cubes to savor slowly.
Origin & History — first documented: 1850
Hákarl originated out of necessity in the Viking Age when fresh food preservation was crucial. By 1850, it had become a cultural tradition, symbolizing Iceland's resilience.
Recipe
Ingredients
- 🐟 500 g Greenland shark
- 🧂 50 g Salt
Method
- 1 Clean and prepare the shark meat by removing the skin.
- 2 Bury the shark in gravel for 6-12 weeks to ferment.
- 3 Hang the meat to dry in open air for several months.
- 4 Cut into small cubes and serve.
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