Your three senses will want to reject this dish. It is Hákarl – a traditional food of Iceland.
Not everything in this world is edible. A dish may taste delightful to one person but can be incredibly hard to swallow for another. Durian, shrimp paste, and balut are prime examples from Vietnam.
Iceland not only attracts tourists with its breathtaking and unique natural landscapes but also surprises visitors with its distinctive cuisine. Among its most famous dishes is fermented shark, also known as Hákarl, made primarily from Greenland sharks, the longest-living shark species in the world, averaging over 7 meters in length and weighing more than 700 kilograms.
This famous dish piques the curiosity of many tourists who wish to try it; however, when given the opportunity, not everyone has the courage to taste this unique delicacy.
Greenland Shark – The Most “Pungent” Shark in the World
Greenland Shark.
The North Atlantic Ocean is home to the Greenland shark. This species is quite aggressive and cannot be consumed in a conventional manner due to its high levels of urea and trimethylamine oxide.
These two substances prevent the shark from freezing in the frigid northern waters, but they also act as a terrifying type of toxin. Just a bite of raw Greenland shark meat could send you straight to the hospital.
For those who are unaware, urea is a compound found in… our urine. This means that the meat of this shark has an extremely strong urine-like odor.
However, this hasn’t stopped locals from transforming it into a delicacy. They can boil it multiple times or dry it, but the most notable method is fermentation – the process that results in the dish the entire world has rejected – Hákarl.
The Preparation Sounds… Unappetizing
Traditionally, when a Greenland shark is caught, it is buried underground. After 3 to 6 months, when the meat undergoes a freeze-thaw cycle, it is unearthed and hung upside down in the wind for at least 9 months.
After being buried, the shark is dug up and hung upside down in the wind for at least 9 months.
During this time, the meat begins to decompose, releasing toxic uric acid. The shark must be dried out of sunlight, while the wind carries away the unpleasant smell, causing the outer layer of meat to brown. Finally, the brown part is cut away, revealing the white inner flesh, resulting in a delicacy.
People in Iceland typically enjoy fermented shark Hákarl with a shot of Brennivín to enhance the flavor of the dish.
This is Hákarl.
But What Does It Taste Like?
Luke Armstrong, a well-known travel writer, shared a similar experience in an article published on HuffPost.
According to Armstrong, to be fair, this dish cannot be described as bad; rather, it is on a far worse level. Even those who enjoy unusual foods would likely find themselves gagging after trying it.
Many locals from Iceland also grimace when discussing Hákarl. They even describe its taste as reminiscent of… a dead body.
However, of course, world cuisine requires such dishes to ensure the diversity and uniqueness of each culture. Just keep in mind that if you intend to try it, you might want to think twice before making that decision.
