Icelandic Fermented Shark

Instructions

1. Prepare the shark meat
   Cut the fresh Greenland shark meat into large chunks approximately 10 cm x 10 cm. Rinse thoroughly with cold water mixed with white vinegar to clean the meat. This helps begin the process of removing toxins.
2. Salt curing process
   Rub the shark meat pieces thoroughly with coarse sea salt, ensuring each piece is completely covered. Place the salted meat in the wooden box with drainage holes, layering the pieces evenly. Cover with additional salt.
3. Press and ferment
   Place cheesecloth over the salted shark meat, then place heavy stones on top to press the meat. This pressing forces fluids out through the drainage holes. Keep in a cool location (around 2-4°C) for 6-12 weeks, allowing the meat to ferment properly and the toxins to break down.
4. Drying phase
   After the fermentation period, remove the shark meat from the box and rinse off excess salt. Hang the meat pieces on the drying rack in a well-ventilated area, protected from direct sunlight. Allow to dry for 4-5 weeks, turning occasionally until the pieces develop a dark brown crust.
5. Prepare for serving
   Once properly dried, remove the brown crust from the outside of each piece. The inside should be soft with a creamy white color. Cut into small cubes, approximately 1 cm × 1 cm for serving.
6. Traditional serving
   Traditionally, hákarl is served in small cubes on toothpicks. Arrange on a serving platter with glasses of ice-cold Brennivín (Icelandic schnapps) and pieces of dark rye bread to help cleanse the palate between bites.