Hákarl
🇮🇸 A dish from Iceland
Hákarl, referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.
What gives it away
| 🥘Main ingredients | shark meat, salt |
|---|---|
| 🔥Cooking method | cured by fermentation then hung to dry for months |
| 👅Flavour & style | pungent, ammonia-heavy, intensely fishy, acquired taste |
| 🕒When it’s eaten | served in small cubes as a traditional delicacy |
Frequently asked questions
Where does Hákarl come from?
Hákarl is a dish that originated in Iceland.
What is Hákarl?
Hákarl, referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.