Hákarl

Hákarl is the fermented, dried flesh of the massive Greenland shark, served as pale, rubbery cubes on toothpicks. It possesses a sharp, eye-watering smell of ammonia, like strong cleaning products. But past the aroma, it tastes surprisingly sweet, nutty, and complex, like an extra-mature blue cheese.

How It's Made

Fresh Greenland shark meat is naturally toxic, packed with uric acid to help the animal survive freezing Arctic waters. To make it safe, the meat is traditionally buried in gravel and pressed under heavy stones for 6 to 12 weeks, forcing out the poisonous fluids as it ferments. Finally, the meat is hung in open huts to air-dry for four to five months until it transforms into a safe, digestible food.

The Story

Hundreds of years ago, the early Viking settlers of Iceland faced long, brutal winters in a harsh and freezing environment. They desperately needed food to survive the dark months, and the massive Greenland shark—which can grow up to 24 feet long and weigh over 2,000 pounds—offered a monumental amount of protein. The only problem was that its fresh meat was dangerously poisonous. In a stroke of survival genius, the settlers discovered that by burying the meat in the sand and aging it, they could completely detoxify it. Today, hákarl isn't just a bold snack; it is the legendary survival food that literally kept generations of Icelanders from starving to death.