Hákarl is a traditional Icelandic dish that has intrigued and challenged diners for generations. Made from the Greenland shark, which is toxic when fresh due to high levels of urea and trimethylamine oxide, hákarl undergoes a fermentation and drying process that renders it safe to eat. This process, which can take several months, involves burying the shark meat in gravelly sand and then hanging it to dry, resulting in a pungent delicacy with a strong ammonia smell.For Icelanders, hákarl is more than just a food; it is a cultural touchstone and a testament to the resourcefulness of their ancestors. Despite its challenging aroma and taste, hákarl is often served at traditional gatherings and festivals, such as Þorrablót, where shots of Brennivín, a potent Icelandic schnapps accompany it. While hákarl may not be for the faint-hearted, it offers a unique insight into Iceland's culinary history and the resilience of its people in adapting to their harsh environment.
