Hákarl (Fermented Shark) is a traditional Icelandic recipe for a sponge cake in five layers with a prune filling that's traditionally served at Christmas or for weddings. The full recipe is presented here and I hope you enjoy this classic Icelandic dish of: Fermented Shark (Hákarl).
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Hakarl, a traditional Icelandic dish, offers a unique gastronomic experience with its fermented shark meat. Though it can seem daunting, creating Hakarl is actually very easy and just requires only a few simple steps. After the shark meat has fermented, take it out of the sand and allow it to dry for many months in a well-ventilated area. The meat will taste and feel better after this drying stage, which gives it a distinct umami flavor and a solid but tender texture.
Ingredients:
1 sleeper shark
Method:
First, you must get a shark, preferably a Greenland or sleeper shark, as they have a high urea content that is perfect for this recipe (it's that urea which gives Hákarl its strong ammoniacal smell). After obtaining the shark, carefully remove the skin and cartilage (it's a shark, no bones), reserving the flesh to serve as the main ingredient for the Hakarl.
The fermentation process must be started after the shark meat has been prepared. Make a shallow hole in the gravelly sand along the coast, place the meat inside, and let it ferment for many weeks. After that, naturally occurring enzymes and bacteria in the sand will do their magic and transform the meat.
After the shark meat has fermented, take it out of the sand and allow it to dry for many months in a well-ventilated area. The meat will taste and feel better after this drying stage, which gives it a distinct umami flavour and a solid but tender texture.
Hakarl is often served in bite-sized portions after it has been cooked for consumption. Serve it with hearty rye bread and traditional Icelandic condiments such as Brennivín (a schnapps laced with caraway) to bring out the bold tastes of the meat.
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