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Fish and seafood from Iceland
Greenland shark meat, which is considered toxic if eaten fresh in quantity, is cut up, stacked in a draining box or a gravel pit and left for six to twelve weeks while bacteria break down its urea and TMAO into ammonia and trimethylamine. The pieces are then hung for weeks to months in an open drying shed and served in small pieces (Wikipedia describes tiny cubes on toothpicks).
| Greenland shark meat, gutted and beheaded, cut into pieces | Back cuts and flap cuts; the trial used 4–5 kg pieces[matis2023] |
| Gravel pit near the sea, covered with stones, seaweed or turf (traditional pit method) | The old way, where seawater washed over the cut-up shark at high tide; today the pieces are mostly fermented indoors in perforated containers that let the liquid drain off[matis2023] |
Total time across the recorded steps: 2.5 months – 3.9 months
What changes: The gutted shark is cut into large pieces of meat
In the Matís trial the shark was gutted and beheaded on board and kept on deck for two days before landing. Output: 4–5 kg back and flap cuts.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Greenland shark meat, which is considered toxic if eaten fresh in quantity, is cut up, stacked in a draining box or a gravel pit and left for six to twelve weeks while bacteria break down its urea and TMAO into ammonia and trimethylamine. The pieces are then hung for weeks to months in an open drying shed and served in small pieces (Wikipedia describes tiny cubes on toothpicks). Made in 4 steps over 2.5 months – 3.9 months. The longest step, stack and press to ferment, takes 42 days – 2.8 months (Jensen S 2023) and runs at -3–20 °C (Jensen S 2023). Photobacterium (fresh meat) or Pseudoalteromonas (frozen meat), dominant in weeks 1–3, when TMAO was still high and Atopostipes, Pseudomonas and Tissierella do most of the fermenting.
| Main step | 42 days – 2.8 monthsReported[matis2023] | Stack and press to ferment |
|---|---|---|
| Temperature | -3–20 °CMeasured[matis2023] | Stack and press to ferment |
| Acidity | pH 6 → 8.9Measured[matis2023] | Stack and press to ferment |
Hákarl turns alkaline rather than sour, because the pH rises from about 6 to 9 as bacteria turn the shark's urea and TMAO into ammonia, trimethylamine and dimethylamine. After fermenting, the meat is air-dried in open sheds.
Fresh Greenland shark meat is considered toxic if eaten in quantity because it holds a lot of urea and TMAO. Fermentation turns these into ammonia, trimethylamine and dimethylamine, and it has been considered a detoxification as well as a preservation, but the finished food still carries those amines and no source here sets a safe level. The alkaline pH of 8–9 holds back spoilage microbes, but finished hákarl has water activity near 0.96, enough for an active microbial community. Shark frozen before fermenting started with more TMAO but ended with less TMA and DMA. These studies followed commercial or small-scale industrial hákarl and none tests a home method, so the steps here are a record, not instructions. The FDA lists shark among the highest-mercury fish and advises people who are or may become pregnant, are breastfeeding, or are feeding children to avoid it.
Hazards the sources name: Listeria (minor DNA sequences, under 1 %, in ready-to-eat samples); Shiga toxin-producing Escherichia coli (tested for; not found); Sulphite-reducing Clostridium (low counts in one sample of the 2021 trial; species not named).
Every number is labelled with how it is known. How this atlas is made
The oldest record of processed shark in Iceland dates from 1374. Hákarl was long a valued source of protein and energy, and today it is eaten mainly at the midwinter Þorri feasts.
