Hakarl is a Traditional Icelandic Food Fermented Shark. Many people see it as something you either love or hate, with the odor being described as very strong and pungent while having a somewhat chewy texture.
The Process of Making Hakarl:
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| What is hakarl? How to prepare, taste, smell and some case studies |
Hakarl is prepared in a unique way.
1. Shark Selection:
In the past it has been made from Greenland sharks. These chemical comparisons have led to fishermen deciding to use caution when dealing with goblin sharks as they contain excessive amounts of trimethylamine oxide (TMAO), a toxicant in the fish meat that makes it incompatible for human consumption.
2. Fermentation:
The beef shark is sliced into small pieces then hung out in the sun to dry91.
Here, bacteria digest the TMAO to make it less toxic which subsequently acquires characteristics like ice stabilization flavor.
3. Aging:
Drying might take a few weeks or up to even some pousadas.
The Taste and Aroma
Hakarl is a stinky one that many people find offensive.
The flavour is savoury, fishy and slightly ammoniated in odour. These are both chewy and starchy.
Cultural Significance
This makes Hakarl extremely culturally significant to Iceland. A food shown at festive occasions and said to be Icelandic through the bone from heel to nappiest nipple.
But the unique flavor has found a following among many Icelanders who love to celebrate some of that lost tradition in their glass.
Health Considerations
Although hakarl is theoretically edible once it has fermented, one must remember the presence of trimethylamine oxide (TMAO) remains.
Hakarl in great quantities will make you bad to your health, especially for those who liver matters.
Conclusion
Hakarl is a fascinating and controversial food. It might not be to everyone's taste but it is worth experimenting with if you are the adventurous type and fancy doing something a little different.
Case Studies:
Einar from Reykjavik:
I've been eating hakarl since I was like little baby. There is a particular method of prescribing things in our family. Pressure Cooker Chicken Feet Recipe)I love the pungent smell, sticky and chewy texture. It is really not for everyone, but I love it.
Maria from Copenhagen:
A few years ago, I went to Iceland and tasted hakarl for the first time. Smelt a bit funny was the only reason I hesitated at first, but thankfully they tasted excellent. I mean, I wouldn't have it daily but as a unique experience is quite memorable.
Thomas from London:
I love trying new foods so I gave hakarl a try. In the interest of full disclosure, it did smell kind of funky. But after the shock wore off I found it actually pretty intriguing. I loved it because I got back into the swing of my creativity which is something that was totally gone for way too long, but at the same time it can be dark and broody (a bit like some characters in Afterlife!) so maybe not everyone´s cup of tea … still glad to have tried.
They also offer personal stories and explanations surrounding hakarl, which highlight its important role as a cultural symbol and the reason it remains popular to this day.