Alexandra
Iceland's resident, publisher

Icelandic fermented shark (Hakarl)

Iceland is a beautiful place with amazing views and old traditions. It’s also famous for its interesting food. One of the most unusual dishes is fermented shark, called Hakarl. It’s a special Icelandic food that people all over the world are curious about. The Bjarnarhöfn Shark Museum plays a significant role in the history and preparation of hákarl, offering guided tours that cover the fermentation process and the biology of the Greenland shark. In this article, we’ll learn more about fermented shark—where it comes from, how it’s made, and why it’s important in Icelandic culture.
fermented shark iceland
Icelandic fermented shark
source: Shutterstock

A Bite into History of Fermented shark:

Fermented shark, called “hákarl” in Icelandic, has been around for a long time, going back many centuries. It is considered a national dish, reflecting the cultural significance and traditional status of hákarl in Icelandic cuisine.



Previously, Icelanders did not have much food available to them. And now the choice of food on the island is not as large as on the continent, but several centuries ago the choice was even smaller.


One of the few food sources was the Greenland shark. But due to its biological characteristics, the Greenland shark is poisonous in its pure form, as it accumulates urine throughout its life. To avoid ammonia poisoning, Icelanders came up with shark fermentation.


Wild people lived before, what can I say?

Previously, Icelanders did not have much food available to them. And now the choice of food on the island is not as large as on the continent, but several centuries ago the choice was even smaller.


One of the few food sources was the Greenland shark. But due to its biological characteristics, the Greenland shark is poisonous in its pure form, as it accumulates urine throughout its life. To avoid ammonia poisoning, Icelanders came up with shark fermentation.


Wild people lived before, what can I say?

Shark going to be fermented
source: private collection
Shark going to be fermented
source: private collection

I feel sorry for these sharks.

But in Icelandic culture it is common to eat anything that moves.

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Alexandra
Iceland's resident, publisher

The Fermentation Process of Greenland Shark Hakarl

The preparation of fermented shark involves a meticulous and time-consuming process. The traditional method employs the Greenland shark, which inhabits the frigid waters surrounding Iceland. The shark's flesh contains high levels of urea and trimethylamine oxide, rendering it inedible when fresh. Here's an overview of the fermentation process:


Catching and Butchering: Greenland sharks are caught and immediately processed to remove their poisonous internal organs. The flesh is cut into large strips and hung to dry for several months, aiding the removal of toxins. Viking settlers used fermentation to preserve fresh meat from the Greenland shark.


Controlled Decay: Following the drying period, the shark meat is buried in a shallow hole dug in gravelly sand or placed in a special fermentation chamber for three to six months. During this time, the meat undergoes a process known as “controlled decay,” catalyzed by bacteria and enzymes that break down the toxic substances and produce ammonia.


Drying and Slicing: After fermentation, the shark meat is extracted and cut into thin, translucent slices. These slices are then left to dry for several more months, contributing to the preservation and texture of the final product.

fermented shark Iceland hakarl
The Fermentation Process of Hakarl Icelandic fermented shark
source: Shutterstock

The Flavors and Aromas of fermented Icelandic shark

One cannot discuss fermented shark without acknowledging its unique flavors and aromas. It is notorious for its pungent odor, often likened to a combination of ammonia and very strong cheese. Locals often consume it with a shot of Icelandic schnapps called "Brennivín" to overcome the strong flavors of shark.

A more vivid description of the taste of hákarl would be comparing it to an urine infested mattress, emphasizing its pungency and distinctive nature.

A more accurate description of the smell of shark meat is the smell of a public restroom.

Let's be honest, at the moment the only reason an Icelander would eat a shark is to drink Brennivín.

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Alexandra
Iceland's resident, publisher
Icelandic fermented shark with Brennivín
Icelandic fermented shark with Brennivín
source: Shutterstock

Cultural Significance of Icelandic Fermented Shark and Bjarnarhöfn Shark Museum

Usually, fermented shark in Iceland is eaten by old people due to traditions ( "My grandfather ate shark, my father ate shark and I eat shark"). This 'rotten shark' is traditionally consumed during the þorrablót festival, where it holds cultural significance.


The younger generation does not strive to eat so much strange food. This is already a relic of the past.

But most of all, fermented sharks are eaten by tourists.


Shark meat is sold in shops, but not because Icelanders eat it, but for tourists.

Since shark meat is now sold only for the entertainment of tourists, but tourists do not eat it much, most shark meat is thrown away after the expiration date. It turns out that sharks die in vain.

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Alexandra
Iceland's resident, publisher

Challenging the Adventurous Eater of Hakarl

For people who love food and are up for trying new things, tasting fermented shark is like a fun challenge that tests your bravery and curiosity. This bizarre food offers a unique and challenging culinary experience, especially with the extreme delicacy of hákarl in Iceland. It’s become more popular lately, drawing in tourists from all over who are excited to try something different and adventurous in the world of food.

Anthony Bourdain notably labeled hákarl as 'the single worst, most disgusting and terrible tasting thing' he has ever eaten, highlighting the extreme reactions it elicits.

Frequently Asked Questions (FAQs)
Where to eat fermented shark in Iceland?
Look for fermented shark meat not in restaurants but in stores (like Netto or Bonus). It is sold in transparent small plastic packages, already cut into pieces.
We recommend that you eat outdoors so that there is no smell left in the room.
Why Do Icelanders eat fermented shark?
Due to traditions. When the Icelanders had no food, they ate everything they could kill. They also did not have refrigerators, so food was simply buried in the ground. As for the shark, the Greenland shark must be fermented in any case so as not to be poisoned by urea, since the Greenland sharks do not have a urinary system, and all the urine accumulates in the meat during their life.

But in fact, Icelanders eat fermented shark only at Christmas, drinking it with Brenvin. And all the fermented shark that is sold all year round in stores is for tourists.
How Icelandic fermented shark is made?
Icelanders bury the Greenland shark in the ground for 6-12 weeks. The Greenland shark must be fermented in any case so as not to be poisoned by urea, since the Greenland sharks do not have a urinary system, and all the urine accumulates in the meat during their life.
Then shark cut into strips and hung to dry for 4-5 months.
After that, the shark cut into small pieces.
Conclusion:
Fermented shark, with its fascinating history and strong flavors, remains an iconic part of Icelandic cuisine. While not for the faint of heart, the experience of trying fermented shark can be a memorable and eye-opening encounter for those seeking to explore the depths of Iceland's culinary heritage. So, if you ever find yourself in Iceland, brace yourself for a pungent punch and take a bite into this unique delicacy!
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