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Icelandic Hákarl



  • Serves 4
  • Cooks in 14400 mins (14400m prep + 0m cook)
  • Difficulty: Expert
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Fermented shark

local_grocery_store Ingredients

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.