Hákarl

What is Hákarl?

Hákarl is made from Greenland shark that has undergone fermentation and drying, resulting in a food with a powerful, pungent smell and a taste that many find challenging. The shark is cut into small cubes for serving, and the texture can range from chewy and reddish (from the belly, called glerhákarl) to white and soft (from the body, called skyrhákarl). The scent is often compared to cleaning chemicals due to its high ammonia content, and the flavor is both fishy and intense. Hákarl is considered an acquired taste, and reactions from first-time tasters are often strong.

Where does Hákarl come from?

This dish comes from Iceland, where the Greenland shark has long been processed to make it safe to eat. The shark's flesh is toxic when fresh, so traditional methods were developed to ferment and dry the meat, removing harmful substances. Hákarl is closely tied to Icelandic heritage and is typically featured during the Þorrablót festival, a celebration of traditional foods in the winter months. The practice of making hákarl reflects both necessity and ingenuity in using local resources.

How is Hákarl made?

To prepare hákarl, the shark is gutted and cleaned, then buried in gravelly sand and pressed with stones to drain fluids. It ferments in this state for several weeks, after which it is unearthed, sliced, and hung to dry for several more months. A brown outer layer forms during drying and is removed before serving. Modern producers may use plastic containers for pressing, but the process still relies on time and exposure to the elements to develop the dish’s distinctive qualities.

How and when is Hákarl eaten?

Hákarl is most often served in small cubes, sometimes on toothpicks, and is a common part of Þorramatur, a platter of traditional Icelandic foods eaten at the Þorrablót festival. It is available in shops throughout Iceland and can be eaten at any time of year. Many people pair it with brennivín, a local spirit, to help manage its strong taste. The dish is often sampled as a cultural experience, and newcomers may find the aroma and flavor overwhelming.

Kinds of Hákarl

There are two main types of hákarl: glerhákarl, which is reddish and firmer, comes from the shark’s belly, while skyrhákarl, which is paler and softer, is made from the body. The dish is sometimes compared to other fermented seafoods from the region, such as Greenlandic kiviak. While the basic process remains the same, some producers use updated methods for pressing and drying the meat.

What Hákarl means

Hákarl is a symbol of Icelandic tradition, especially during the Þorrablót festival, when it is eaten alongside other heritage foods. Its preparation and consumption are part of Iceland’s cultural identity, and it is often offered to visitors as a test of bravery. The dish’s reliance on Greenland shark has raised concerns about sustainability, as the species matures slowly and is vulnerable to overfishing. Calls for conservation highlight the tension between tradition and environmental responsibility.

Questions people ask about Hákarl

Good reading and sources

• Hákarl on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data