Fermented shark, known as hákarl in Icelandic, is a traditional delicacy that has intrigued and repulsed many who come across it. While the taste might be an acquired one, the process of creating this unique dish is steeped in history and cultural significance. In this blog post, we will explore what fermented shark is, how it is made, and why it holds a special place in Icelandic cuisine.
What Is Fermented Shark?
Fermented shark is made from the Greenland shark, a large fish that inhabits the icy waters of the North Atlantic. This type of shark is not typically consumed fresh due to its high urea and trimethylamine oxide content, which can cause food poisoning if ingested. However, the Icelandic people have developed a fermentation process that allows them to safely consume this fish. The result is a unique dish with a strong flavor profile and a pungent aroma, often described as a rite of passage for those visiting Iceland.
The Process of Making Hákarl
Creating fermented shark is a meticulous process that requires skill and patience. The first step involves catching and preparing the Greenland shark, which is typically done during the late summer months. The shark is then cut into large pieces, traditionally weighing between 20 to 50 pounds. Once prepared, these pieces undergo a curing process that lasts for several weeks.
1. Curing Method
The shark pieces are buried in a shallow grave, covered with sand and stones. This method allows the natural fermentation process to take place, as the weight of the stones helps to squeeze out the excess fluids from the fish. This stage typically lasts about six to twelve weeks, depending on the local climate and specific techniques used by the fishers.
2. Drying Phase
Once the curing is complete, the shark is removed from the ground and hung to dry in a well-ventilated area for several months. This drying period is crucial, as it allows the flavors to intensify and the texture to become more palatable. Traditionally, this drying takes place outdoors, where the cold Icelandic winds help in the preservation process.
The Flavor Profile of Fermented Shark
The taste of fermented shark is unlike anything you've likely encountered. When properly prepared, the meat has a firm texture and a flavor that can best be described as uncommonly strong. The aroma is quite potent, often evoking a visceral reaction from those unfamiliar with it. Many describe the flavor as reminiscent of ammonia due to the fermentation, which some find unpleasant while others embrace as part of its uniqueness. It’s typically served in cubes and accompanied by traditional Icelandic side dishes.
How to Eat Hákarl
Fermented shark is often enjoyed as part of a tasting menu or as a snack during festivities. The most common way to serve hákarl is in small cubes, often paired with a shot of the strong Icelandic spirit known as Brennivín, sometimes nicknamed “Black Death.” The alcohol helps to wash down the intense flavor, making it a bit more enjoyable for newcomers.
Pairing Suggestions
Besides Brennivín, hákarl can also be paired with rye bread, which helps to balance the strong flavors of the fermented shark. Some locals might suggest a side of butter or even traditional Icelandic lamb soup to accompany the experience, providing a comforting contrast to the bold taste of the shark.
The Cultural Significance of Fermented Shark
Fermented shark is not merely a dish; it represents an important aspect of Icelandic culture and heritage. This delicacy traces back to the Viking Age, when early settlers were looking for ways to preserve their catches in a harsh environment. For centuries, hákarl has been a part of Icelandic life, reflecting the resourcefulness of its people in utilizing all parts of the catch.
Today, hákarl is featured in many festivals and is a subject of local pride, representing the rich culinary traditions of Iceland. Tourists often seek it out as a daring culinary adventure, and it has become synonymous with the Icelandic experience.
Health Benefits and Considerations
While hákarl may not be for everyone, it does offer some health benefits. The Greenland shark is rich in omega-3 fatty acids, which are beneficial for heart health. Additionally, the fermentation process enhances the bioavailability of certain nutrients, making them easier for your body to absorb. However, due to the nature of the preparation, it's crucial to ensure that the shark has been properly fermented and stored to avoid any health risks.
Conclusion
Fermented shark is a fascinating dish that encapsulates the spirit of traditional Icelandic cuisine. With its unique preparation method, strong flavor profile, and cultural significance, hákarl stands as a testament to the enduring nature of inherited culinary practices. Whether you’re a daring foodie or someone with a curious palate, trying fermented shark will undoubtedly be a memorable experience. So, if you ever find yourself in Iceland, don’t miss the chance to taste this extraordinary delicacy!
