Hákarl
Sign in to save' (short for ), 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 an acquired taste.
Key facts
- Food.name
- Kæstur hákarl
- Food.name_lang
- is
- Food.name_italics
- yes
- Food.image
- Hakarl near Bjarnahöfn in Iceland.JPG
- Food.caption
- Fermented shark hanging to dry in the Stykkishólmur region
- Food.alternate_name
- Hákarl
- Food.type
- Fermented fish
- Food.place_of_origin
- Iceland
- Food.main_ingredient
- Greenland shark
- Food.course
- Þorramatur at þorrablót
- Food.variations
- Glerhákarl and skyrhákarl
- Food.associated_cuisine
- Brennivín
- Food.similar_dish
- Kiviak
- Food.no_recipes
- true
via Wikipedia infobox
Article
7 sectionsContents
- Consumption
- Preparation
- Reactions
- Effects
- See also
- References
- External links
' (short for ), 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 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 , a selection of traditional Icelandic food served at the midwinter festival . The consumption, hunting, and bycatch of Greenlandic sharks has been criticized for its unsustainability, as the species takes 150 years to reach sexual maturity, with some individuals living up to 400 years.