Hákarl

Hákarl(an abbreviation ofkæstur hákarl[ˈcʰaistʏrˈhauːˌkʰa(r)tl̥]), referred to asfermented sharkin English, is a national dish ofIcelandconsisting ofGreenland sharkor othersleeper sharkthat has been cured with a particularfermentationprocess and hung to dry for four to five months.It has a strongammonia-rich smell and fishy taste, makinghákarlanacquired taste.
Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of aÞorramatur, a selection oftraditionalIcelandic foodserved at the midwinter festivalþorrablót.
Fermented shark contains a large amount ofammoniaand has a strong smell, similar to that of many cleaning products. It is often served in tiny cubes on toothpicks. Those new to it may gag involuntarily at the first attempt to eat it because of the high ammonia content.First-timers are sometimes advised to pinch their nose while taking the first bite, as the odor is much stronger than the taste. It is often eaten with a shot of the localspirit, a type ofakvavitcalledbrennivín.
Hákarl comes in two varieties: chewy and reddishglerhákarl([ˈklɛːrˌhauːˌkʰa(r)tl̥], lit. "glassy shark") from the belly, and white and softskyrhákarl([ˈscɪːr-], lit. "skyrshark") from the body.
The meat of theGreenland sharkis poisonous when fresh because of its highureaandtrimethylamine oxidecontent. However, when properly processed, it may be consumed safely.
The traditional method begins with gutting and beheading a shark and placing it in a shallow hole dug in gravelly sand, with the cleaned cavity resting on a small mound of sand. The shark is then covered with sand andgravel, and stones are placed on top of the sand in order to press the fluids out of the body. The shark ferments in this fashion for six to twelve weeks, depending on the season. Following this curing period, the shark is cut into strips and hung to dry for several months. During this drying period, a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. The traditional preparation process may be observed at Bjarnarhöfn Shark Museum onSnæfellsnes.
The modern method is simply to press the shark's meat in a large plastic container, into which drain holes have been cut.
ChefAnthony Bourdaindescribed fermented shark as "the single worst, most disgusting and terrible tasting thing" he had ever eaten.
ChefGordon RamsaychallengedJames Mayto sample three "delicacies" (Laotiansnake whiskey,bull penis, and fermented shark) onThe F Word. After eating fermented shark, Ramsay spat it out, but May was able to keep his down. May even offered to eat it again.
On an Iceland-themed season-2 episode of Travel Channel'sBizarre Foods with Andrew Zimmern,Andrew Zimmerndescribed the smell as reminding him of "some of the most horrific things I've ever breathed in my life", but said that the dish tasted much better than it smelled. He described the taste as "sweet, nutty and only faintly fishy". Nonetheless, he did note of fermented shark: "That's hardcore. That's serious food. You don't want to mess with that. That's not for beginners".
On a 2015 episode ofTravel Man,Jessica HynesandRichard Ayoadevisited aReykjavíkrestaurant and described the taste of hákarl as "awful", "like a jellied cube of ammonia", albeit "technically edible".
On a season-5 final episode ofAnimal Planet'sRiver Monsters, biologist and anglerJeremy Wadementioned that the flesh "smells of urine" that has "a really strong aftertaste, it really kicks in. It really kicks in at the back of the throat after you take the first bite". He further stated that the meat was unlike anything that he had tried before and that it was similar to a very strong cheese but with a definite fish element.
ArchaeologistNeil Olivertasted hákarl in the BBC documentaryVikingsas part of his examination of theVikingdiet. He described it as reminiscent of "blue cheesebut a hundred times stronger".
In his seriesAinsley Eats the Streets, chefAinsley Harriottwas unable to tolerate the heavy ammonia taste and described it as "like chewing a urine-infested mattress".
In theSimpsonsseason 24 episode "The Saga of Carl", Homer threatens native IcelanderCarlwith the dish, saying, "Give us some answers or you'll get a mouthful of rotten shark fermenting in its own urine!", to which Carl exclaims, "No, no! Anything but the inedible, repulsive food of my native land!"
The Greenland shark takes 150 years to reachsexual maturity, with some sharks living up to 400 years.Due to this, hunting of the Greenland shark is unsustainable and is slowly leading to the potential extinction of the species. As the Greenland shark is the longest-livingvertebratein the world, it takes an enormous amount of time for native populations to recover, currently being listed asvulnerableby theIUCN, primarily due to the effects ofbycatch.Associations, such as the Northwest Atlantic Fisheries Organization, an intergovernmental fishing science and management body, are calling for a ban of the hunting and killing of Greenland shark.