Hakarl is a traditional Icelandic dish made from the meat of the Greenland shark. The dish has a strong, pungent odor, and its taste is often described as ammonia-like. The preparation of hakarl involves several steps to make the meat edible.
History:
Hakarl has been a part of Icelandic cuisine for several centuries. Medieval Icelanders discovered that the meat of the Greenland shark, a common species in the surrounding waters, was toxic due to the high concentration of urea and trimethylamine oxide in its tissues. To make the meat edible, they developed a process that involved fermenting and drying the meat for several months.
Preparation:
To prepare hakarl, the meat is first cut into large pieces and buried in the ground for up to four months, allowing it to ferment and break down the toxic compounds. After removing the meat from the ground, it is then cut into smaller pieces and hung to dry for several months.
How to eat it:
Hakarl is traditionally served in small cubes accompanied by a shot of Icelandic schnapps, called Brennivin, which is also known as “Black Death.” The schnapps is used to mask the strong flavor of the hakarl. To eat hakarl, you should hold a small cube with your fingers, then swallow it whole without chewing. Chewing hakarl can release the strong aroma and make it more difficult to eat.
In recent years, there is a growing concern among marine conservationists about the potential impacts of shark fishing on the sustainability of shark populations. As a result, some Icelandic restaurants have replaced hakarl with alternatives like cod or salmon in their menus.
Ceniza, Evelyn Grace 