How Icelandic Fermented Shark Is Made | Regional Eats | Food Insider

Buy greenland sharks from big trolling boats; do not catch them yourself anymore.

Ferment the shark in cold storage rooms for 6 to 9 weeks.

Check the smell of the fermentation process; it should smell strong, similar to hair bleach and Stilton cheese.

Prepare the shark by making handles in the skin for lifting and hanging.

Hang the shark pieces outside to dry for 6 months.

Check the texture of the shark; it should not be too hard or too soft.

Slice open the shark to check for a beautiful white color inside; it should have a dried crust around it.

Cut the shark into pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level: