Fermented shark (hákarl)
Fermented shark, or hákarl, is one of Iceland’s best-known traditional foods, and one many locals only eat at Þorri time, if at all. How it’s made, what to expect from the taste and how to try a small piece.
What is hákarl?
Hákarl is Greenland shark that has been cured and dried. The fresh meat isn’t safe to eat, so it’s traditionally left to ferment for several weeks and then hung up to dry for months. It’s served cold, cut into small cubes.
What does it taste like?
The smell comes first, and people often compare it to ammonia. The taste is strong and fishy and the texture chewy. A small cube is the usual way to try it.
When do Icelanders eat hákarl?
Mostly at þorrablót, the midwinter feasts held in the old month of Þorri (late January to February), alongside other traditional foods. Outside Þorri, few people eat it at home.
Trying it yourself
Start with one small piece and chew it slowly. Traditionally it’s served with brennivín, the Icelandic caraway schnapps, but that’s optional. Some traditional restaurants serve it, and the food stalls at the weekend flea market by the harbour (Kolaportið) have often sold it in small tubs. Ask before you go, as what’s on sale changes.
If you want the whole story, the shark-curing farms on the west coast have small museums and tastings.
On our food tour
On our Reykjavík Locals Food Tour we keep the tastings a surprise until each stop, and your guide can tell you more about traditions like this one on the way. See also our guide to Icelandic food.
Quick answers
What is fermented shark?
Hákarl is Greenland shark that is cured for several weeks and then dried for months, because the fresh meat isn’t safe to eat.
Is fermented shark safe to eat?
Yes, once it has been properly cured and dried. Shops and restaurants in Iceland sell it in small portions.
What do you drink with hákarl?
Traditionally brennivín, the Icelandic caraway schnapps, but you don’t need a drink to try it.
Sources
Written by Elfar Tjörfi Steinason. We checked the facts in this article against these sources on 19 October 2026:
