So, you’re traveling to Iceland and you want to try its most infamous delicacy, hákarl. This guide will prepare you for the experience, from what to expect to how to approach it like a seasoned local. Be ready to challenge your senses and embrace a unique piece of Icelandic culture.
First, understand what hákarl is: fermented Greenland shark. Its flesh is toxic when fresh, so it’s buried for months to ferment, then hung to dry. This centuries-old process neutralizes the toxins and gives it its famously pungent, ammonia-rich smell.
Don’t be surprised by the aroma. It’s the most challenging part for many people. The smell is a direct result of the preservation method and is a sign that the food is safe to eat. Approach it with an open mind, knowing that the scent is part of the story.
The dish is typically served in small, gelatinous cubes on a toothpick. The best advice is to take a small piece. Don’t bite off more than you can chew—literally. A tiny cube is all you need for the full experience.
The taste is often surprisingly milder than the smell suggests. The flavor is a bit nutty, with a hint of saltiness and a lingering fishy aftertaste. It’s a flavor that is challenging but not unpleasant once you get past the initial shock.
A crucial part of the beginner’s guide to hákarl is the traditional pairing: a shot of Brennivín. This clear, caraway-flavored schnapps, nicknamed “Black Death,” is the perfect chaser. It’s meant to cleanse your palate and cut through the powerful aftertaste.
The ritual is simple: pop the cube of hákarl in your mouth, chew it, and then immediately follow it with a shot of Brennivín. This sequence is key to muting the overpowering flavor and making the experience more enjoyable.