Get to know this food
Hákarl is a traditional Icelandic preparation of fermented shark, known for an especially strong aroma and a sharp taste.
Why is it special?
Hákarl belongs to Iceland's history of preserving food in a difficult environment. It is prepared through an established fermentation and drying tradition, and the resulting small pieces are famous for their penetrating aroma. It is not simply raw shark served straight from the sea.
How is it eaten?
It is particularly associated with traditional Icelandic food experiences and celebrations such as Þorrablót. Modern Icelandic dining is much broader than this one speciality, so hákarl is best introduced as a cultural tradition rather than a daily national menu.
Frequently asked questions
Is hákarl the same as raw shark?
No. It is a traditional fermented and preserved shark preparation.
Do Icelanders eat hákarl at every meal?
No. It is strongly associated with traditional occasions and selected specialty foods.
Source used for this explainer: Visit Iceland — Enjoy Icelandic Food Culture — Read original source ↗