Hákarl

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Hákarl in a drying hut
Hákarl, cut while drying
Vacuum packed Hákarl

Hákarl [ˈhauːkʰartl̥] is an Icelandic specialty made from fermented Greenland shark meat . The smell and taste of the dish are very intense. As sharks also regulate their salt balance when they breathe in order to be able to ascend or descend more easily, a strong salty taste is the result. The consistency of the meat can be described as rubbery.

The shark is only edible to humans because of its fermentation, otherwise its meat would be inedible or even poisonous. Like all record gills, it accumulates urea in the blood, which it uses to balance the osmotic pressure of seawater. It takes several months for the urea to break down in the dead shark's body. During this time, its decomposition releases large amounts of ammonia .

In the past, the sharks were specifically caught by the locals in Iceland . Today, however, it often happens that Greenland Sharks are unintentionally caught on other fishing trips. The processing facilities in Iceland take advantage of this and buy this bycatch from the fishermen. However, the further processing has hardly changed over the years.

The traditional preparation of Hákarl takes a long time: the shark is gutted, deboned, cleaned and washed. No spices or preservatives are added to the meat. Then a pit is dug in coarse-grained gravel, the shark meat is dug in and pressed through pieces of rock lying on top. It is left that way - six to seven weeks in summer, two to three months in winter. Then the shark meat is hung in an open drying hut where the ammonia can be exhausted. It stays there for about two to four months until it is firm and dry. Today the shark is generally no longer buried, but deposited in permeable wooden boxes. It is crucial that the ammonia can escape.

Before eating, the brown crust of the shark is removed and the white meat is served in small pieces with the Icelandic brandy Brennivín . It is also often served with Hverabrauð . In Iceland, the dish is said to have digestive properties, and consumption of large quantities can lead to diarrhea .

Much of Iceland's production is also exported to Japan .

When dried, the meat of the Greenland Shark is also used as dog food in Greenland and Iceland .

See also

  • Funazushi - Japanese fish fermented for a year
  • Kæst skata - Icelandic fermented ray
  • Lutefisk - Scandinavian fish pickled in caustic soda
  • Surstromming - Swedish, stored, salted and fermented fish
  • Pla Raa - Thai, stored, salted and fermented fish

Web links

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