Icelandic Hákarl (Fermented Shark)

Traditional Icelandic delicacy of Greenland shark that's been fermented and dried for several months. Known for its intensely pungent aroma and acquired taste, this dish is a bold culinary adventure and a cornerstone of Icelandic food heritage.

Recipe details

Yield
8-10 people
Prep time
30 minutes
Cook time
12-16 weeks
Total time
12-16 weeks

Ingredients

  • 2-3 kg (4-6 lbs) Greenland shark, cut into large chunks (must be Greenland shark, as it contains uric acid that requires fermentation)
  • 500 g (about 2 cups) coarse sea salt (optional, for traditional salting method)
  • enough to cover gravel or sand, clean (for pressing during fermentation)
  • 1 loaf rye bread, sliced (for serving)
  • as desired brennivín or aquavit (traditional accompaniment)

Instructions

  1. Cut 2-3 kg Greenland shark into large chunks approximately 10-15 cm (4-6 inches) in size, removing the skin but keeping the meat intact.
  2. Dig a shallow hole in clean gravel or prepare a large plastic container with drainage holes in the bottom. If using the traditional method, place the shark chunks in the hole or container.
  3. Press the shark chunks down firmly and cover completely with 500 g coarse sea salt (optional but traditional), then cover with more gravel or sand to create pressure that will help squeeze out fluids.
  4. Allow the shark to ferment in this pressed state for 6-12 weeks, during which the toxic uric acid and trimethylamine oxide will break down and drain away. The shark will release a strong ammonia smell—this is normal and expected.
  5. After fermentation, remove the shark pieces, rinse them briefly with cold water, and pat dry with clean cloths.
  6. Hang the shark chunks in a cool, dry, well-ventilated area (traditionally a special drying shed) for an additional 4-6 weeks until the exterior forms a dark brown crust and the meat becomes firm.
  7. Once fully dried, cut away and discard the dark brown crusty exterior, revealing the yellowish-white flesh inside.
  8. Cut the prepared hákarl into small cubes, approximately 1-2 cm (½-¾ inch) in size.
  9. Serve the hákarl cubes on a platter with sliced rye bread and shots of brennivín or aquavit alongside. Traditionally, you eat a small cube of hákarl, then immediately chase it with the strong spirit.