HAKARL OF ICELAND

Hakarl

Here in Indonesia, we might be used to eat processed fish or dried fish, which mostly known as “ikan asin”. However, this unique food we are going to talk about is the perhaps the “extreme” version of the processed fish. It is Hákarl; an Icelandic delicacy, which is basically a rotten shark meat.

The shark meat processed into hákarl is taken from a kind of shark that live in the region, the Greenland sharks or the Basking sharks, whose meat are poisonous. This is possible because the animals do not own urinary tracts, so they have to secrete their urine from their skin. This urinating method has caused high amounts of uric acid become so concentrated in the shark flesh, and eating it, even in only a small amount can cause people poisoned, and vomit blood. So, in order to be able to consume the meat safely, the fermentation process is done.

How is the fermentation process conducted?

First of all, one large shark is gutted, then, the innards, the cartilage, and the head are discarded. After that, a shallow hole is prepared in gravelly sand, preferably down by the sea. Then the beheaded and gutted shark is placed in the hole, and covered with sand, and gravel. To put a pressure in the shark, stones are placed on top of the sand. This can make the fluid from the shark flesh pressed out of the body. Then the shark is left there for a period of times. In summer it usually will be ready in 6-7 weeks, while in winter in 2-3 months. The whole process is called the curing process or the curing period.

Shark Meat Hung to Dried

After the curing period is done, the shark meat is taken out of the hole. Then the flesh is cut into large pieces and hung to dry for 2-4 months in a drying shack. The shack has plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark meat. The drying process will produce a brown crust on the meat. After all the process, then the hákarl can be cut or sliced in small pieces and ready to be served.

Nowadays, the process of curing can be done in more modern way, which is by putting it into a large plastic container with a drainage hole. Then the shark’s meat is left there to cure just as the traditional method.

Hakarl to Served

 Hákarl is usually served during the Icelandic midwinter festival called Thorrablot, and often served in form of cubes on toothpicks. People there commonly consume it along with “brennivin”, the local Icelandic liquor made from potatoes. The “fans” of this outrageous delicacy described that hákarl has a powerful “cheesy” flavor. As for those who have eaten it and decided not to be the fan of it describe hákarl is the most disgusting food they ever tasted, very similar to solid urine.


* Gathered from many sources.
* All pictures belong to their rightful owners... I'm just borrowing them.