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Hákarl

Hákarl is an Icelandic food made from fermented shark, most commonly Greenland shark.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Hákarl is a traditional Icelandic dish made from fermented and dried shark, most commonly Greenland shark. It is known for its strong ammonia-like smell and acquired taste, and is widely regarded as a national dish of Iceland.

Overview

Hákarl is a well-known part of Icelandic cuisine and is commonly translated into English as fermented shark. It is especially associated with traditional food culture and is often described as one of Iceland's most distinctive dishes.

Preparation

The shark is cured through a fermentation process and then hung to dry for four to five months. This method is used to make the meat edible and to develop the dish's characteristic flavour and smell.

Cultural significance

Hákarl is regarded as a national dish of Iceland and appears in traditional food settings. It is often served during seasonal celebrations such as Þorrablót as part of þorramatur.

Taste and reputation

The dish is famous for its strong ammonia-rich smell and fishy taste, which many people find challenging. Because of this, it is often described as an acquired taste.

Key facts

  • Hákarl is a traditional Icelandic dish made from cured shark meat.
  • It is most often made from Greenland shark, though other sleeper sharks may be used.
  • The shark is fermented and then hung to dry for several months.
  • The dish is known for its pungent ammonia-like odour and unusual taste.
  • It is widely regarded as an acquired taste in Iceland and among visitors.
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Canadian context

Hákarl is mainly relevant to Canadian readers as an example of Icelandic traditional cuisine and as a food sometimes encountered in international food festivals, cultural events, and Nordic restaurants in Canada.

Frequently asked questions

What is hákarl?
Hákarl is an Icelandic dish made from fermented and dried shark, usually Greenland shark.
Why is hákarl fermented?
Fermentation and drying are used to cure the shark meat and make it suitable for consumption.
What does hákarl taste like?
It is commonly described as having a strong ammonia smell and a very fishy taste.
Is hákarl a national dish of Iceland?
Yes. It is widely identified as a national or traditional dish of Iceland.
When is hákarl commonly eaten?
It is often served during Icelandic traditional food celebrations, especially Þorrablót.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/H%C3%A1karl
    Supports: Basic definition, Icelandic origin, shark type, curing method, drying time, smell, and national-dish description.
  2. DBpedia — https://dbpedia.org/page/H%C3%A1karl
    Supports: Definition as an Icelandic national dish, ingredient, drying period, and strong ammonia-like smell.
  3. Wikidata — https://www.wikidata.org/wiki/Q1703796
    Supports: Classification as a national dish of Iceland consisting of fermented shark.
  4. CulinarySchools.org — https://www.culinaryschools.org/blog/hakarl/
    Supports: Association with Þorramatur and Þorrablót, and use as a traditional Icelandic food.