📝 About This Recipe
A true testament to Icelandic resilience, Hákarl is an ancient delicacy made from Greenland shark that has been fermented and air-dried to perfection. This traditional process transforms the fish from toxic to a culinary adventure, offering a pungent, ammonia-forward aroma and a complex, nutty, cheese-like flavor profile. It is a bold, historical centerpiece that represents the rugged spirit of the North Atlantic.
🥗 Ingredients
The Shark
- 50 kg Greenland Shark (Somniosus microcephalus) (Freshly caught, cleaned, and gutted; must be handled with care)
Fermentation Medium
- 500 kg Coarse Coarse Sand (Clean, ocean-sourced sand for the fermentation pit)
- 10 pieces Heavy Stones (Large, flat rocks for pressing out fluids)
- 100 kg Gravel (To provide drainage at the bottom of the pit)
Traditional Serving Accompaniments
- 1 bottle Brennivín (Icelandic Schnapps) (Chilled; essential for neutralizing the palate)
- 1 loaf Rye Bread (Rúgbrauð) (Dense, dark, and slightly sweet)
- 200 grams Salted Butter (High quality, Icelandic if possible)
- 30 pieces Toothpicks (For serving individual cubes)
👨🍳 Instructions
-
1
Begin by cleaning the Greenland shark thoroughly, removing the internal organs and the head. Rinse the cavity with cold seawater to ensure all debris is removed.
-
2
Cut the shark meat into large, manageable slabs, approximately 30-40 cm in length. This allows for even fermentation and easier handling.
-
3
Dig a shallow pit in a well-drained, sandy area away from residential buildings. Line the bottom of the pit with a layer of gravel to facilitate the drainage of urea and other fluids.
-
4
Place the shark slabs into the pit, layering them tightly together. Cover the meat with a thick layer of clean sand, ensuring no meat is exposed to the air.
-
5
Place heavy stones on top of the sand. The weight is crucial as it presses the toxic uric acid and trimethylamine oxide out of the flesh.
-
6
Allow the shark to ferment in the pit for 6 to 12 weeks, depending on the season. In summer, the process is faster; in winter, it takes longer. You will know it is ready when the meat is soft and smells strongly of ammonia.
-
7
Unearth the shark slabs and rinse them briefly in cold water to remove the sand. The meat should now have a jelly-like consistency.
-
8
Transport the slabs to a traditional drying shed (hjallur). These sheds must have slatted walls to allow the cold Atlantic breeze to circulate while protecting the meat from direct sunlight and rain.
-
9
Hang the slabs on sturdy hooks. Ensure they are not touching each other to prevent rot and allow for maximum airflow.
-
10
Let the shark air-dry for 4 to 5 months. During this time, a brown, leathery crust will form on the outside, while the interior remains white or pale pink.
-
11
Test for readiness by cutting a small piece. The exterior should be firm and dry, while the interior should be firm but not rock-hard, with a pungent but clean aroma.
-
12
Once cured, remove the slabs from the shed. Carefully trim away the dark brown outer crust with a sharp knife to reveal the pale, fermented meat inside.
-
13
Cut the white meat into small, bite-sized cubes (approx. 1 cm). This is the traditional way to serve Hákarl, as the flavor is too intense for large portions.
💡 Chef's Tips
Always perform this process outdoors; the ammonia scent is incredibly powerful and will permeate indoor spaces. Ensure the shark is fresh; using older meat can lead to dangerous bacterial growth rather than controlled fermentation. If you cannot find Greenland shark, this traditional method should not be attempted with other fish, as the high urea content is unique to this species. When trimming the crust, use a dedicated cutting board, as the scent is difficult to remove from wood or plastic. Store the finished cubes in an airtight jar in the refrigerator to keep them moist and contain the aroma.
🍽️ Serving Suggestions
Serve each cube on a toothpick for easy handling and a traditional presentation. Pair with a shot of ice-cold Brennivín to cut through the fatty, ammonia-rich flavor of the shark. Place a cube atop a small piece of buttered Icelandic rye bread to balance the pungency with sweetness. Serve as part of a 'Þorramatur' platter during the midwinter festival of Þorrablót. Offer thin slices of dried dulse (seaweed) on the side for an extra salty, oceanic crunch.