Hákarl – Icelandic Fermented Shark!
Hákarl or kæstur hákarl (Icelandic for “fermented shark”) is a food from Iceland. It is a Greenland or basking shark which has been cured with a particular fermentation process and hung to dry for 4-5 months. Hákarl has a very particular ammonia-rich smell and taste, similar to very strong cheese. It is an acquired taste and many Icelanders never eat it.
Hákarl is served as part of a Þorramatur, a selection of traditional Icelandic food served at Þorrablót in midwinter. Hákarl is, however, readily available in Icelandic stores all year round and is eaten in all seasons.
Enlarged image here.
Submitted by A. Joshi