Hákarl
Reykjavík, Iceland
Hákarl is Greenland shark that has been cured and dried until its texture firms and its ammonia-rich aroma becomes unmistakable. It is served in small cubes because the flavor is concentrated, with a sharp, fermented finish rather than the clean taste of fresh fish.
Why locals eat it
The food reflects older Icelandic preservation needs, when curing made shark edible and storable in a harsh climate. Today it is more often a cultural tasting than an everyday meal, and the strength of the aroma means different producers and curing times can taste quite different.
Local tip
Try a small piece alongside rye bread or a sip of brennivín if offered. Smell and taste a little first; it is perfectly acceptable to treat it as a preservation lesson rather than a full dish.
Typically made with
Greenland shark. Recipes vary — always check with the vendor if you have allergies.