Close-up of dried shark meat, Iceland

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  • Hákarl or kæstur hákarl (Icelandic for shark) is a food from Iceland consisting of a Greenland shark or sleeper shark (Somniosus microcephalus) which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is an acquired taste; it has a very particular ammonia-rich smell and fishy taste. Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter.
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closeup detail dried dry fermentation fillet food hang hkarl iceland industry rack shark stockfish taste traditional orrablt orramatur

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