The Saga of Hákarl
Category
Food & Cuisines
Era / Tenure
Historic Legacy
Leaderboard Rank
#474 in Food & Cuisines
Verified Hearts
6,093 Hearts
ORIGINS & BACKGROUND
Profile & Early Foundations
Hákarl (short for kæstur hákarl [ˈkʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.
THE JOURNEY & BREAKTHROUGHS
Major Works & Significant Milestones
Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of a Þorramatur, a selection of traditional Icelandic food served at the midwinter festival þorrablót.
Key Milestone & Career Defining Moment
It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.
