Arctic Survival • Iceland

Hákarl: Transforming Toxic Greenland Shark into Viking Delicacy

By Jón Einarsson Published: February 2026 Read Time: 5 min

Cured and dried traditional meats in Icelandic drying rack

Hákarl is an Icelandic national dish consisting of Greenland shark (Somniosus microcephalus) that has been cured with a specific fermentation process and hung to dry for four to five months.

Toxicity of Fresh Greenland Shark

Fresh Greenland shark flesh is poisonous due to high concentrations of trimethylamine oxide (TMAO) and urea. Eating untreated flesh induces effects similar to extreme intoxication combined with intestinal distress due to neurotoxins.

Processing Sequence

1. Fermentation: Shark is gutted, beheaded, and buried in gravelly sand pits pressed under heavy rocks for 6–12 weeks.
2. Drying: Flesh is cut into strips and hung in open-air drying sheds (hjallur) for several months.
3. Serving: Served in small cubed bits accompanied by a shot of Brennivín (Icelandic caraway aquavit).

Texture and Taste

Hákarl is notorious for its strong ammonia smell. First-time eaters often report a rubbery texture followed by a intense wave of sharp, cheese-like and ammonia flavor.