Icelandic fermented shark (Hakarl)

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?

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.

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.

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.

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.