Hákarl
Fermented shark hanging to dry in the Stykkishólmur region | |
| Alternative names | Hákarl |
|---|---|
| Type | Fermented fish |
| Course | Þorramatur at þorrablót |
| Place of origin | Iceland |
| Associated cuisine | Brennivín |
| Main ingredients | Greenland shark |
| Variations | Glerhákarl and skyrhákarl |
| Similar dishes | Kiviak |
Hákarl (short for kæstur hákarl [ˈcʰaistʏr 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.
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. The consumption, hunting, and bycatch of Greenlandic sharks has been criticized, as the species takes 150 years to reach sexual maturity, with some individuals living up to 400 years.