Hákarl

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Hákarl up for drying in Iceland

For the similarly named species of shark see Greenland shark

Hákarl (Icelandic for shark) or Greenlandic Shark is a food from Iceland. The shark itself is poisonous when fresh due to a high content of uric acid, but may be consumed after being processed (see below). It has a particular ammonia smell, not too dissimilar from many cleaning products. It is often served in cubes on toothpicks. Those new to it will usually gag involuntarily on the first attempt to eat it; it is usually best to block one's nose so as little of the ammonia as possible reaches one's nasal cavity. It is usually accompanied by a shot of the local fire water, Brennivin. In many sub-societies of Iceland, a person is considered a weakling if he cannot eat the shark.

To make Hákarl the traditional way, the shark is sectioned in pieces and then the meat is buried in gravel for 6 to 12 weeks depending on the season, and then hung in a drying shack for 2 to 4 months. The modern method is just to press the shark's meat in a large drained plastic container.

It can be reddish or white. Hákarl, especially the red variety, is considered easy for those with ulcers to digest.

Hákarl may be considered an acquired taste.