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 Hakarl (fermented shark) in Reykjavik

3 editor picks for Hakarl (fermented shark) in Reykjavik, ranked by editorial score. All Reykjavik signature dishes · Hakarl (fermented shark) across every city.

  • Kolaportid

    Kolaportid is Iceland's largest flea market, with hundreds of stalls in the old customs house by the Reykjavik harbour, open every Saturday and Sunday.

    DetailsDirections

  • Cafe Loki

    Order Rye bread slices with mashed fish, or the unique rye bread ice cream.

    Cafe Loki at Lokastigur 28 in Reykjavik is a family run restaurant across the street from Hallgrímskirkja, serving classic Icelandic home style food.

    DetailsDirections

  • Kaffivagninn

    Order The catch of the day, at the place where the fishermen themselves eat.

    Kaffivagninn is the oldest restaurant in Iceland, founded in 1935 by the harbor at Grandagardur 10 and serving breakfast, lunch and dinner daily.

    DetailsReserveDirections

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Make it at home

15 minEasy

Ingredients

  • 120g cured hakarl (sold ready cured, for example at Kolaportid)
  • 1 small jar of pickled red cabbage
  • 1 small loaf rugbraud (dark Icelandic rye), sliced thin
  • 120g salted Icelandic butter
  • 1 bottle Brennivin (Icelandic caraway aquavit), well-chilled
  • Small shot glasses, room temperature

Method

  1. Pour the Brennivin into the freezer at least 4 hours ahead; it should pour viscously.
  2. Cut the hakarl into 1cm cubes. The smell is sharp and ammoniac; this is normal and means the cure worked.
  3. Spear each cube with a toothpick.
  4. Slice rugbraud thinly, butter heavily, and cut into small squares.
  5. Set out the hakarl, the rye-butter squares, and a small bowl of pickled cabbage on a wooden board.
  6. Pour a small Brennivin shot per person.
  7. Eat one cube of hakarl on a toothpick, chase immediately with the Brennivin, then a square of buttered rugbraud and a forkful of cabbage to finish the palate.
  8. Repeat as ritual dictates. The shark is meant to be experienced, not enjoyed in the way other foods are.

Editor tip. Buy hakarl ready cured: fresh Greenland shark is poisonous and needs weeks of fermenting and months of drying, so treat this as a serving ritual.

Common allergens: Fish.