metlifedentalnow.net – Hakarl, a traditional Icelandic dish, is a strong-smelling fermented shark meat that’s an acquired taste. It’s one of Iceland’s most notorious delicacies, known for its pungent odor and unique flavor.
The Fermentation Process
The process of making hakarl is quite labor-intensive and time-consuming. Freshly caught Greenland shark is cleaned and then buried in a pit filled with sand and rocks. The shark is left to ferment for several months, during which time the lactic acid bacteria break down the urea in the shark’s flesh.
After the fermentation process, the shark is hung to dry for several more months. This drying process helps to reduce the moisture content and further concentrates the flavor.
The Taste and Smell
Hakarl has a strong, pungent odor that some people find off-putting. The flavor is often described as ammonia-like, salty, and slightly fishy. It’s a very strong taste that can be overwhelming for those who are not accustomed to it.
How to Eat Hakarl
Hakarl is typically served in small cubes. It’s often accompanied by a shot of Brennivín, a strong Icelandic spirit, to help neutralize the taste. Some people also like to eat hakarl with a piece of rye bread.
Why Eat Hakarl?
Despite its strong odor and taste, hakarl is a popular dish in Iceland. It’s a traditional food that has been eaten for centuries. Some people believe that hakarl has health benefits, such as being a good source of protein and vitamins.
However, it’s important to note that hakarl is high in trimethylamine oxide (TMAO), a compound that can be harmful in large quantities. It’s recommended to eat hakarl in moderation.
A Cultural Experience
For many visitors to Iceland, trying hakarl is a cultural experience. It’s a chance to taste a unique and traditional Icelandic dish. However, it’s important to go into it with an open mind. Hakarl is not for everyone, and it’s definitely an acquired taste.