The Hákarl, from the shark to the menu in Iceland

A typical Icelandic dish and very tasteful

The Hákarl (“ shark” in Icelandic), is a traditional dish of Iceland that comes from a part of the Greenland shark or a Laimargue (sleeping shark), and has been hardened by a particular fermentation process and dryed for four to five months.

The Hákarl , which is an Icelandic food so, is usually a dish that is served during the Thorrablot Festival in the middle of winter. You have to eat it with one shot "Brennivin" (a strong spirits made of potatoes). This unique dish was described by some as having a powerful flavor of cheese, while others announced that it was the most abject thing they’ve ever tasted, almost like solid urine (!). But it’s not his taste or smell that makes “sentiment” but its origin: it’s meat of rotten shark.

Wikimedia – Xfigpower

Killed, emptied, then disused (or more correctly "diverged"), the shark flesh is divided into large pieces, washed, then buried under gravel. This "meat" is first left to rot between 6-8 weeks and a few months, depending on the season. Then the meat is detered, washed, and dryed in a cabin for 2 to 4 months. Once the hardening process is completed, the brown crust of the meat is removed and the remaining white flesh is cut into small square pieces to be served at the table.

Flickr – smee

So meat is not cooked. Served in this form, like a dish, it is unique in itself, because this defies all health conditions, and health hazards. Thus, inevitably, the question arises: why not eat fresh shark meat ?

Brennivin and Hakarl – Flickr – eworm

The reason for this is actually simple: fresh shark meat, at least this region, is Toxic . In Iceland, the predominant sharks are Greenland sharks, which do not have urinary tracts and, therefore, must secrete their urine by their skin (suer). As a result, the high amount of uric acid that has become very concentrated in the shark makes the consumption of a small piece very bad for health. By allowing the shark flesh to rot for a long time, the acid of the flesh is removed, making its digestion easier.

Icelandic specialties – Wikimedia – The blanz

We also wonder how the Icelandic could think of doing this. How did they find out that shark meat had to be rotten several months before eating it? In any case, if you have the chance (or misfortune) to taste this Icelandic "speciality", it will be a true gustative test!