Hákarl (fermented shark) is made using Greenland shark from the cold waters of the North Atlantic. It’s poisonous if consumed fresh, so it has to be fermented for several months to be edible. Fermented shark is known for its pungent odor and is often described as tasting like cheese combined with ammonia. 🤢 True to Icelandic tradition, it is served in small cubes and accompanied by a shot of Icelandic schnapps called “brennivín” to wash it down.
I hit the streets of Reykjavik with The Reykjavik Food Walksearching for tourists to try this local delicacy – their reactions show you how delicious this shark tastes. 🙊
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