It is no longer shocking that Iceland prides itself as one of the countries with variations of excellent meals. Though expensive, tourists still find their way of traveling to Iceland for the sole purpose of eating their food.
Somehow, out of all the delicious and fresh ingredients Iceland has to offer and the organically greenhouse-grown vegetables and fruits this peculiar phenomenon became the token food for our beloved country.
Fermented shark, Hákarl, or rotten shark as people often refer to it is quite possibly the most famous dish in Iceland.
The fermentation of shark meat can be traced back to the Viking age but this outlandish act of preserving food was just one of the many steps Icelanders took to make sure they had enough to go on throughout the year.
Today fermented shark or “kæstur hákarl” is it is called in Icelandic is simply a way for Icelanders to stay in touch with their roots and anc
est
ry.
However, some still consider it a delicacy and will go through real lengths in order to get their hands on some proper good “hákarl”. Because, if the matter is dissociated, the scent is what really makes it such a challenge to swallow.
Once you get over the ammonia-rich smell the taste really isn’t that bad.
Especially not if you have a shot of Brennivín liquor to wash down with it! The craziest fact about the Icelandic Fermented Shark is that the Greenland
s shark which is the prime meat used to produce it is actually poisonous while fresh!
This is due to the high content of urea and trimet
hylamin
e oxide in the shark’s system caused by its utter lack of a urinary system.
The shark basically releases urine through its bloodstream and tissues which is considered a very primitive way to dispense.
However, once
the shark has been processed the shark is no longer dangerous and consumer-friendly, at least for those without a sense of smell.
The traditional Icelandic method of fermentation is to first gut and behead the beast, second is to place it in a shallow hole that has been dug in gravelly sand.
The now cleaned cavity is then rested on a small mound of sand and the shark later covered with sand and gravel. The third and la
st step is t
hen to lay stones on top of the sand which is done in order to press the shark.
This way fluids are better released from the shark the actual fermentation process is shortened. Now the shark is left to dry for about 6-18 weeks depending on the season in which this course is taken.
The preparation of “kæstur hákarl” is a time-consuming process as what follows after this curing period is the drying period. The shark is at this point cut into pieces and hung to dry.
This period can last a few months and during this time the strips will develop a brown crust. Even if you never become a fan the Icelandic Hákarl is something you will want to try when in Iceland.
Not only because it is the most famous dish linked with the country but also because it is a fun activity to do with friend
s, family or
even strangers you meet along the way.
The food in Iceland is excellent, superb even so you will have plenty of other opportunities to try some tasty things.
