Hákarl

Prepare the Shark Meat

The traditional method of preparing hákarl involves fermenting and curing the shark meat. If you have a whole shark or a large piece, ensure it is cleaned thoroughly.

Cut the shark meat into manageable pieces and place them in a container.

Curing Process

Sprinkle the pieces of shark meat generously with sea salt.

Cover the container and let the meat cure in a cool, dry place for about 6-12 weeks.

Fermentation

After curing, the shark meat is placed in a well-ventilated area to ferment. Traditionally, hákarl is hung in a shed or similar structure to ferment for several months. Ensure the meat is not exposed to direct sunlight and is protected from insects.

Drying

After fermentation, the meat is dried for an additional 1-2 months. It is hung in a cool, dry place until it forms a hard, crusty exterior.

Serve

Once the hákarl is fully cured and dried, it can be cut into small cubes or slices. It is traditionally served with a shot of brennivín (Icelandic schnapps) and is known for its strong, pungent flavor and smell.