Icelandic Hákarl

local_grocery_store Ingredients

• 1 whole Greenland shark or other sleeper shark, gutted and beheaded, skin removed
• enough to cover Gravel, clean

restaurant_menu Method

1. 1.Bury the shark meat in a shallow pit lined with gravel and covered with stones.
2. 2.Press the shark with heavy stones to expel fluids and aid fermentation.
3. 3.Leave the shark to ferment for 6 to 12 weeks.
4. 4.After fermentation, dig up the shark, cut into strips, and hang to dry for several months until a dry crust forms.
5. 5.Before serving, remove the crust and cut the shark into small pieces.

lightbulb_outline Tips

• chevron_rightEnsure the shark is properly fermented to avoid health risks.
• chevron_rightServing suggestion: pair with cold Icelandic beer or Brennivin, the traditional Icelandic schnapps.