Hákarl (Icelandic cuisine): Hákarl is an Icelandic national dish consisting of Greenland shark (or any other shark) which has been brined by fermentation and hung to dry for four to five months. The dish has a strong smell of ammonia and a strong fishy taste, making hákarl a very distinctive tasting delicacy. Fermented shark is available in Icelandic shops and can be eaten all year round, but is most often served as part of þamatur, a s...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.