Hákarl
Reykjavík, Iceland
Greenland shark that has been cured through a traditional fermentation process and then hung to dry for several months. It has a pungent ammonia aroma and is typically served in small cubes on toothpicks.
Why locals eat it
Fermentation was historically necessary to neutralize the toxic urea and trimethylamine oxide present in fresh Greenland shark flesh. Today, it is primarily eaten during the midwinter festival of Þorrablót as a nod to ancestral heritage.
Local tip
Do not sniff the cube before eating; instead, swallow it quickly and follow it immediately with a shot of local caraway schnapps.
Typically made with
Greenland shark. Recipes vary — always check with the vendor if you have allergies.