Hákarl, a traditional Icelandic dish, is not for the faint of heart. It is made from Greenland shark (or other sleeper sharks), which is toxic when fresh due to a high content of urea and trimethylamine oxide. The unique fermentation process that it undergoes turns it into an edible delicacy. The preparation of hákarl involves gutting and beheading the shark, which is then buried in a shallow pit, covered with sand and gravel. Stones are placed on top to press the fluids out of the body. This burial lasts 6-12 weeks depending on the season.
After the fermentation process, the shark is then dug up and cut into strips, which are hung to dry for several months. During this time, a brown crust forms on the surface of the meat, which is then removed before cutting the shark into small pieces and serving. The result is a strong, cheese-like texture and a pungent smell of ammonia. The taste is often described as a strong fishy flavor.
Hákarl is usually served in small cubes on toothpicks. Consuming it is considered a rite of passage for many visitors to Iceland. Locals typically enjoy hákarl with a shot of Brennivín, a clear, unsweetened schnapps that is considered Iceland's signature distilled beverage. This pairing helps to cleanse the palate and enhance the overall experience of this unique and challenging Icelandic delicacy.
Despite its notoriety among the world’s most challenging foods to eat, hákarl has a dedicated following and is an essential part of Icelandic culinary heritage. It embodies the historical resilience and resourcefulness of the Icelandic people, showcasing an innovative way of using what their environment offers for survival. While it may not appeal to everyone’s taste buds, hákarl stands out as a distinctive and revered component of Iceland’s cultural and gastronomic identity.
