DISH RESEARCH · Snack
Hákarl
Hákarl is an Icelandic cured-shark speciality with a pronounced aroma and pale flesh.
About Hákarl
Hákarl is an Icelandic cured-shark speciality with a pronounced aroma and pale flesh. Icelandic Cooking’s traditional gravel-cured rendition belongs to the Þorri table, where small pieces may be a snack or an introduction to a larger buffet.
Its pungent, ammonia-like smell accompanies a flavour that the writer compares with strong cheese and a fishy aftertaste. The texture is described as resembling a piece of fat, with a whitish or beige interior.
Small, crust-free pieces are the characteristic presentation in this account. A shot of ice-cold brennivín is a suggested accompaniment.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Hákarl
Icelandic Cooking’s traditional gravel-cured hákarl.
- SharkProtein
- WaterCooking medium
- Prepared brennivínAccompaniment · OptionalIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Shark: Recipe-specific ingredient evidence; Fish source-confirmed. Actual21 unqualified large shark; precise species unresolved in this recipe. Separate museum Greenland-shark identity not imposed on generic recipe allocation.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Literal running-water cleaning21 and washing24; food-contact medium, no invented added brine.
- Prepared brennivín (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual25 preferably a shot, optional; full intended spirit formula and exact product unprovided, no applicable own manufacturing link.
Origins & food traditions
Countries
- Iceland
- IcelandCatalogue link pending review
Cuisines & regions
- Icelandic
- Icelandic CuisineCatalogue link pending review