How to Ferment Hákarl
How to Ferment Hákarl: The Traditional Icelandic Delicacy
Hákarl is one of the most unique and notorious fermented foods in the world.
This traditional Icelandic dish is made from Greenland shark, which is toxic when fresh due to high levels of urea and trimethylamine oxide.
However, through a fermentation and drying process, these toxins are broken down, making the shark safe to eat. The result is an intensely flavored, ammonia-scented delicacy that has been enjoyed by Icelanders for centuries.
Fermenting hákarl is not for the faint of heart—it’s a labor-intensive process that involves hanging shark meat to dry and ferment over several months.
In this post, we’ll explore the history of hákarl, the fermentation process, and how it’s traditionally served in Iceland.
What is Hákarl?
Hákarl is a fermented Greenland shark that has been a part of Icelandic culture for hundreds of years. Due to the shark's toxic flesh, fermentation was developed as a method to make the meat edible. The process involves gutting, fermenting, and drying the shark meat for several months, which transforms it into a strong-smelling, deeply flavored food.
Traditionally, hákarl is served in small cubes and often paired with Brennivín, a potent Icelandic schnapps. It’s a quintessential part of Icelandic culture and is often consumed during the midwinter festival of Þorrablót.
Ingredients and Tools
- Greenland shark meat: If unavailable, this recipe is primarily for educational purposes, as sourcing Greenland shark for personal use is extremely rare and restricted.
- Large rocks or heavy weights
- Wooden pallets or a covered drying shed
Step-by-Step Guide to Fermenting Hákarl
1. Preparation of the Shark Meat
The Greenland shark has very high levels of toxins, so the first step is to remove any excess parts and prepare the flesh for fermentation. Traditionally, the shark is beheaded and gutted on-site.
Since the meat is naturally toxic, it cannot be consumed fresh and requires fermentation.
- The shark’s head and internal organs are removed, leaving only the meat and bones.
- The remaining meat is cut into large chunks, around 3 to 4 feet in length. These pieces will later be fermented and dried.
2. Burying the Shark Meat for Fermentation
Fermentation is the crucial step that transforms the shark’s toxic flesh into something edible. The process traditionally involves burying the shark in a shallow, gravelly pit covered with stones to press out the excess fluids.
- Dig a shallow hole in the ground and line it with rocks to create a drainage area.
- Place the chunks of shark meat in the hole, stacking them neatly.
- Cover the shark with rocks or heavy weights to press the meat. This pressure helps drain the toxins and fluids from the meat over time.
- Leave the shark to ferment in the pit for 6 to 12 weeks, depending on the desired intensity of flavor. During this time, the meat will undergo a natural fermentation process that reduces the toxins and produces the strong aroma and flavor characteristic of hákarl.
3. Drying the Shark Meat
Once the fermentation period is complete, the shark meat is removed from the pit and cut into smaller strips to be hung for drying.
- Hang the strips of fermented shark meat in a wooden shed or drying area. Traditionally, these sheds are designed to allow airflow while protecting the meat from rain and pests.
- Allow the shark to dry for 4 to 5 months. During this time, the meat will further ferment, and the texture will firm up. The outer layer will become crusty, while the inside remains softer.
- Monitor the drying process to ensure that no mold forms on the surface.
4. Trimming and Storing
After the drying period, the hákarl is ready to be prepared for consumption.
- Once the shark is sufficiently dried, the outer crust (which has become hard and tough) is trimmed off, revealing the edible portion of the meat underneath.
- The remaining meat is cut into small cubes and stored in airtight containers. It can be kept for a long time, especially when stored in a cool, dry place.
Serving and Eating Hákarl
Hákarl is traditionally served in small cubes on toothpicks. The flavor is extremely strong, with a distinct ammonia smell that can be overpowering for first-timers. Despite its intense aroma, the flavor of hákarl is rich and savory, with a texture that can vary depending on the drying process.
In Iceland, hákarl is often paired with Brennivín, an Icelandic schnapps, to help balance out the intensity of the flavor. It’s commonly served during the Þorrablót festival, which celebrates traditional Icelandic foods.
Why Ferment Hákarl?
The fermentation process of hákarl is an essential method developed by Icelanders to preserve shark meat, which was one of the few sources of protein available in the harsh environment of Iceland. Fermentation made the otherwise toxic meat safe to eat and allowed it to be stored for long periods. Today, hákarl is more of a cultural symbol and delicacy, offering a connection to Iceland’s past.
Conclusion
Fermenting hákarl is a unique process steeped in tradition and history. While the bold flavors and pungent aroma might not be for everyone, hákarl holds a special place in Icelandic cuisine and culture. The method of fermenting shark meat is not just a means of preservation but a testament to the resourcefulness and ingenuity of Icelanders in the face of limited resources.