Hákarl (Icelandic fermented shark)

Hákarl is Greenland shark fermented then dried for several months, its flesh taking on a firm texture and a very strong ammonia-like smell. The emblem of Iceland, it is eaten in small pieces, traditionally during the Þorrablót midwinter festival.

30 min
4 servings
Easy
Budget-friendly
🇮🇸 Iceland

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

1 l Cold water (for rinsing)
Rye or black bread, to serve
Butter, to serve

Optional extras

1 cl Schnapps or brennivín, to serve

On the side

Boiled potatoes

Instructions

Take the hákarl out of its packaging and remove the brown, dried crust on the edges with a small knife.
Cut the flesh into 2 to 3 cm cubes, discarding any parts that are too dry or yellowish.
Rinse the pieces quickly under cold water to remove surface residue, then pat them dry with kitchen paper.
Arrange the cubes on a plate and serve them cold, with slices of buttered rye bread.
Serve with a small glass of schnapps: it's the tradition to wash down the strong smell and powerful taste.