Dish

Hákarl

Fermented Shark

The dish is made by burying shark meat in the ground and allowing it to ferment for several months. The meat is then hung to dry for several months more, until it is hard and has a strong ammonia smell. The meat is then cut into small pieces and served cold. Hákarl is a high-protein dish that is also rich in vitamins and minerals.

European cuisine› Northern European cuisine› Nordic cuisines› Icelandic cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Hákarl originated in Iceland, where it has been a traditional dish for centuries. It was originally made as a way to preserve shark meat during the long winter months.

Dietary considerations

Hákarl is not suitable for individuals with fish allergies or who are sensitive to strong odors. It is also not suitable for individuals with celiac disease or gluten intolerance, as it may contain gluten.

Variations

There are no known variations of hákarl.

Presentation and garnishing

Hákarl is typically served on a plate or in a bowl. It is often garnished with fresh herbs, such as dill or parsley.

Tips & Tricks

To make the perfect hákarl, it is important to use fresh shark meat and to follow the traditional fermentation and drying process. The meat should be cut into small pieces and served cold, with a shot of Brennivín to help cut the strong flavor.

Side-dishes

Hákarl is often served with a shot of Brennivín, a traditional Icelandic schnapps. Other popular side dishes include rye bread and butter.

Drink pairings

Hákarl is traditionally served with a shot of Brennivín, a traditional Icelandic schnapps. Other popular drink pairings include beer or a glass of white wine.