Hakarl is shark meat, traditionally Greenland shark, buried in sand and gravel for six to twelve weeks and then hung to dry for months; in Iceland we have verified places to eat it in Reykjavik. Start with where to eat Hakarl (fermented shark) in Reykjavik.
Hakarl (fermented shark) · Reykjavik
Hakarl is shark meat, traditionally Greenland shark, buried in sand and gravel for six to twelve weeks and then hung to dry for months. It is served as small cubes, often with a shot of brennivin.
Fresh Greenland shark is poisonous because of its urea and trimethylamine oxide, and the fermenting and drying make it safe to eat. Hakarl is sold all year but turns up most in thorramatur, the buffet of the midwinter Thorrablot. Kolaportid advertises the famous sour shark, Cafe Loki sells a fermented shark and brennivin tasting, and Kaffivagninn runs a Rotten Shark Club tasting with a shot of Black Death brennivin and a beer.
Where to eat in Reykjavik:
- Kolaportid
- Cafe Loki
- Kaffivagninn
Where to eat Hakarl (fermented shark) in Reykjavik: the editor picks
