A full recipe for this dish has not been written yet.
History
Greenland shark flesh is poisonous when fresh, so it is buried and pressed for weeks then hung to dry for months until the toxins break down.
Frequently asked questions
What is Hákarl?
Hákarl is a fermented & pickled from Iceland: fermented Greenland shark cubes, ammonia-sharp; brennivín chaser. Greenland shark flesh is poisonous when fresh, so it is buried and pressed for weeks then hung to dry for months until the toxins break down.
