Putrified shark meat from the Bjarnarhöfn in Snæfellsnes area of west Iceland.
Hákarl, fermented shark is usually buried for months to allow certain unhealthy substances to leak out, at which point it is then air-dried. It is usually served in bite-size cubes and is best washed down with ice-cold Brennivín.
Hákarl is divided into two types;
Glerhákarl (glass shark) - the part closest to the hide, which is chewy and semi-opaque in texture.
Skyrhákarl (skyr shark) - the soft and tender inner parts.
Both types can have a pretty strong taste.
Serve cold or even frozen, best before day is one year on this product, we keep it frozen in our facilities og the best before date is then max 6 months after shipping day.