If you’re feeling adventurous and want to try a taste of Icelandic tradition, making Hákarl is a fascinating culinary journey. This fermented shark recipe offers a unique flavor profile that’s a conversation starter at any gathering.
The key player here is the Greenland shark. Known for its distinctive taste, this shark is the heart of Hákarl. You’ll need about 2 gallons of water to clean it thoroughly after gutting. Gravel and stones are essential for pressing out the fluids during fermentation, and cheesecloth helps in drying. Each ingredient plays a crucial role in developing the final product’s flavor and texture.
Hákarl is traditionally served in small cubes, often paired with a shot of Brennivín, an Icelandic schnapps. This pairing helps to complement the strong flavors of the shark. For a non-traditional twist, try serving it with a mild cheese to balance the intense taste.
To begin, you’ll need to gut and clean your shark. This is crucial to remove all internal organs, which can affect the flavor and safety of the final product. Once cleaned, dig a shallow hole in the sand — this will be your shark’s fermentation home. Lay the shark in the hole, cover it with gravel, then place stones on top. This pressure helps to press out excess fluids, an important step in the fermentation process.
Now comes the waiting game. Allow your shark to ferment for 6-12 weeks. Check it occasionally, making sure there’s no spoilage. This is the time where the shark's flesh breaks down and develops its characteristic taste. After the fermentation period, remove the shark and cut it into strips. Hang these strips in a well-aired space for several months to dry thoroughly. This drying stage enhances the texture, making it easier to cut into bite-sized pieces when ready to serve.
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