📝 About This Recipe
Embark on a culinary journey to the North Atlantic with Hákarl, Iceland's most legendary and daring traditional delicacy. This ancient preservation method transforms the Greenland shark into a pungent, deeply savory treat with a texture reminiscent of firm cheese and a flavor profile that is truly one-of-a-kind. It is a testament to Icelandic resilience, offering a complex, nutty, and ammonia-rich experience that is softened by the traditional pairing of ice-cold Brennivín.
🥗 Ingredients
The Shark
- 10-15 kg Greenland Shark (Somniosus microcephalus) (Freshly caught, cleaned, and gutted; must be processed immediately)
Fermentation Medium
- 500 grams Coarse Sea Salt (Used for initial surface curing)
- 2-3 bags Clean Beach Sand (Course-grained and free of organic debris)
- 5-8 large pieces Heavy Stones (Used for pressing out fluids)
Traditional Serving Accompaniments
- 1 bottle Brennivín (Icelandic Schnapps) (Served ice-cold in shot glasses)
- 1 loaf Rye Bread (Rúgbrauð) (Dense, dark, and slightly sweet)
- 100 grams Salted Butter (High-quality grass-fed butter)
- 1 pack Toothpicks (For serving individual cubes)
👨🍳 Instructions
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1
Thoroughly clean the Greenland shark, removing the head, guts, and cartilage. Since the shark's flesh contains high levels of urea and trimethylamine oxide (which are toxic when fresh), this fermentation process is essential for safety.
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2
Cut the shark meat into large, manageable slabs, approximately 30cm in length. Ensure all blood is rinsed away with cold seawater or spring water.
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3
In a well-drained area outdoors (away from living quarters due to the scent), dig a shallow pit in coarse, clean sand.
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4
Place the shark slabs into the pit, overlapping them slightly. Sprinkle a light layer of sea salt between the layers.
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5
Cover the meat with more sand and place the heavy stones on top. The weight of the stones is crucial as it presses the toxic fluids out of the meat.
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6
Leave the shark to ferment in the pit for 6 to 12 weeks, depending on the external temperature. In colder months, the longer duration is required.
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7
Unearth the shark slabs once the fermentation is complete. The meat should be soft and have a very strong, distinct ammonia smell.
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8
Wash the slabs thoroughly in cold water to remove any remaining sand or grit.
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9
Hang the slabs in a traditional Icelandic drying shed (hjallur). This shed must have slatted walls to allow for plenty of airflow while protecting the meat from direct sunlight and rain.
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10
Allow the shark to air-dry for an additional 2 to 4 months. During this time, a brown crust will form on the outside of the meat.
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11
Test the readiness by pressing the meat; it should be firm to the touch but not rock hard. The interior should remain white and somewhat elastic.
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12
Once cured, remove the slabs from the shed. Use a sharp knife to trim away the dark brown outer crust, revealing the pale, creamy flesh inside.
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13
Cut the white meat into small, bite-sized cubes (about 1cm square).
💡 Chef's Tips
Never attempt to eat the shark before the fermentation and drying process is complete, as it is toxic when fresh. Ensure the drying shed has excellent ventilation; stagnant air will cause the meat to spoil rather than cure. If you find the flavor too intense, leave the cut cubes in the open air for 30 minutes before serving to let the strongest ammonia vapors dissipate. Store the finished cubes in an airtight container in the refrigerator to maintain the texture and contain the aroma. Use a dedicated cutting board and knife for Hákarl, as the scent is very persistent.
🍽️ Serving Suggestions
Serve each cube on a toothpick for easy handling and hygiene. Always pair with a chilled shot of Brennivín to cleanse the palate and balance the richness. Place a cube on a small piece of buttered Icelandic rye bread for a traditional flavor contrast. Serve alongside other 'Þorramatur' items like dried fish (harðfiskur) for a complete Icelandic platter. Offer thin slices of mild cheese to help beginners transition between the strong flavors.