Reykjavik, the vibrant capital of Iceland, is a city that is steeped in tradition and culture. From its stunning landscapes to its unique cuisine, there is no shortage of things to explore and experience in this fascinating city. One of the most iconic and intriguing aspects of Icelandic cuisine is the fermented shark, also known as Hákarl. This traditional dish is made by fermenting a Greenland shark in its own urine for several months, resulting in a strong-smelling and pungent delicacy that is not for the faint of heart. But for those who are adventurous and willing to try new things, Hákarl is a must-try experience.
In this article, we will explore the best places to try Hákarl in Reykjavik, as well as provide some background information on this unique dish and its cultural significance. Whether you’re a foodie looking to try something new or a curious traveler looking to experience the local culture, this article will guide you through the world of fermented shark in Reykjavik.
What is Hákarl?
Hákarl is a traditional Icelandic dish that has been around for centuries. It is made by fermenting a Greenland shark in its own urine for several months, which gives the shark a strong, pungent flavor and a chewy texture. The shark is typically cut into small pieces and then buried underground for several months, where it is allowed to ferment. This process gives the shark a unique flavor and aroma that is unlike anything else in the world.
The process of making Hákarl is a labor-intensive one, and it requires a great deal of patience and dedication. The shark must be carefully selected and prepared, and then it must be buried underground for several months to allow it to ferment. This process can take anywhere from several months to several years, depending on the desired level of fermentation.
Why is Hákarl a Big Deal in Iceland?
Hákarl is a big deal in Iceland because it is a traditional dish that has been passed down for generations. It is a symbol of Icelandic culture and heritage, and it is often served at special occasions such as weddings and holidays. In fact, Hákarl is so important to Icelandic culture that it is often served at formal events and gatherings, where it is typically served with a shot of Brennivín, a type of Icelandic schnapps.
In addition to its cultural significance, Hákarl is also a big deal in Iceland because it is a unique and exotic dish that is not found anywhere else in the world. It is a true Icelandic delicacy that is not to be missed, and it is a must-try experience for anyone visiting the country.
Where to Eat Fermented Shark in Reykjavik?
There are several places in Reykjavik where you can try Hákarl, ranging from traditional Icelandic restaurants to modern eateries and cafes. Here are some of the best places to try Hákarl in Reykjavik: (See Also: Where to Eat in the Hamptons? Best Kept Secrets)
The Fish Company
The Fish Company is a popular restaurant in Reykjavik that serves a variety of seafood dishes, including Hákarl. Their Hákarl is made with fresh Greenland shark that is fermented for several months, and it is served with a shot of Brennivín. The restaurant has a cozy atmosphere and a great selection of Icelandic beers and wines.
Apotek
Apotek is a modern restaurant in Reykjavik that serves a variety of traditional Icelandic dishes, including Hákarl. Their Hákarl is made with fresh shark that is fermented for several months, and it is served with a side of potatoes and vegetables. The restaurant has a trendy atmosphere and a great selection of cocktails and drinks.
Reykjavik Fish
Reykjavik Fish is a popular fish market in Reykjavik that also serves a variety of seafood dishes, including Hákarl. Their Hákarl is made with fresh Greenland shark that is fermented for several months, and it is served with a side of potatoes and vegetables. The market has a lively atmosphere and a great selection of fresh seafood.
101 Reykjavik
101 Reykjavik is a popular cafe in Reykjavik that serves a variety of traditional Icelandic dishes, including Hákarl. Their Hákarl is made with fresh shark that is fermented for several months, and it is served with a side of potatoes and vegetables. The cafe has a cozy atmosphere and a great selection of coffee and pastries.
How to Eat Fermented Shark?
Eating Hákarl can be a bit intimidating, especially for those who are not used to trying new and exotic foods. However, with a little guidance, you can learn how to eat Hákarl like a pro. Here are some tips to help you get started:
Start with a Small Piece
The first thing to do when eating Hákarl is to start with a small piece. This will help you get used to the strong flavor and texture of the shark. You can try a small piece on its own or with a side of potatoes and vegetables. (See Also: Where to Eat in Reading Pa? Best Local Spots)
Chew Slowly
When eating Hákarl, it’s important to chew slowly and carefully. The shark has a strong flavor and a chewy texture, and it can be easy to choke if you’re not careful. Take your time and chew slowly to avoid any discomfort.
Wash it Down with a Shot of Brennivín
One of the best ways to wash down the strong flavor of Hákarl is with a shot of Brennivín, a type of Icelandic schnapps. The schnapps has a strong flavor that can help to balance out the taste of the shark. Just be sure to drink responsibly and in moderation.
Conclusion
Eating fermented shark in Reykjavik is a unique and unforgettable experience that is not to be missed. Whether you’re a foodie looking to try something new or a curious traveler looking to experience the local culture, Hákarl is a must-try experience. With its strong flavor and chewy texture, Hákarl is a dish that is sure to leave a lasting impression. So if you’re visiting Reykjavik, be sure to try some Hákarl and experience the unique culture and cuisine of Iceland for yourself.
Recap
In this article, we explored the world of fermented shark in Reykjavik, including its cultural significance, how it’s made, and where to eat it. We also provided some tips on how to eat Hákarl like a pro, including starting with a small piece, chewing slowly, and washing it down with a shot of Brennivín. Whether you’re a foodie or a curious traveler, Hákarl is a must-try experience that is sure to leave a lasting impression.
Frequently Asked Questions
Q: Is Hákarl safe to eat?
A: Yes, Hákarl is safe to eat. The shark is fermented for several months to remove any toxins and bacteria, making it safe for consumption. However, it’s still important to eat it in moderation and with a responsible attitude.
Q: What is the best way to eat Hákarl?
A: The best way to eat Hákarl is to start with a small piece and chew slowly. You can also try it with a side of potatoes and vegetables to help balance out the strong flavor. And don’t forget to wash it down with a shot of Brennivín! (See Also: Where to Eat in Niseko Japan? Ultimate Guide)
Q: Can I make Hákarl at home?
A: Yes, you can make Hákarl at home, but it requires a lot of patience and dedication. You’ll need to ferment the shark for several months, which can be a challenge. It’s recommended to leave it to the professionals and try it at a restaurant or cafe instead.
Q: Is Hákarl a delicacy?
A: Yes, Hákarl is considered a delicacy in Iceland. It’s a unique and exotic dish that is not found anywhere else in the world. It’s a must-try experience for anyone visiting Iceland, and it’s often served at special occasions and gatherings.
Q: Can I get Hákarl in other countries?
A: No, Hákarl is not commonly found in other countries. It’s a unique and traditional Icelandic dish that is only found in Iceland. If you’re visiting Iceland, be sure to try it at one of the many restaurants and cafes that serve it.