Haukartl: The Deadly Viking Dish
We often hear about the deadly fugu fish, popular in Japan. But few people know that European cuisine also has dishes that can kill a person. One of them is haukartl, invented in ancient times by the Vikings who lived in Iceland. Its preparation is not only more difficult than that of the Japanese delicacy, but also takes much more time.
Iceland, known for its harsh climate and poor nature, has always been a challenge for its inhabitants. Food was always scarce on the island, and fishing in the cold waters was a dangerous business. People had to figure out how to use the little they had. This is how the Icelanders decided to cook the meat of the Greenland shark, although it is poisonous and requires a very long preparation.
This fish lives in the icy waters of the Arctic and is not picky about its diet - it hunts, eats carrion and adapts well to harsh conditions thanks to the toxic urea contained in its tissues. It is this substance that makes the shark deadly to mammals. Fresh, fried, salted or smoked - in any form, this fish is poisonous. Only a complex and lengthy fermentation process, which takes months, rids shark meat of its poison.
The Vikings' process of preparing haukartl was labor-intensive and dangerous. First, the shark was cut into pieces, which were placed in a pit, covered with sand and pressed down with stones. In this form, the meat was left for 8 weeks for primary fermentation. After that, it was taken out, hung in the open air under a canopy and dried for several more months. Only then did the urea completely leave the meat, and it became safe for consumption, although perhaps only a seasoned Viking stomach could digest it.
It is hard to imagine how many people died before this technology was invented. It is worth remembering that in ancient times there were no laboratories and the recipe had to be found experimentally. If the meat is fermented less than it should be, it remains poisonous. If it is not dried or not dried enough, it is also dangerous. The whole process takes about 9 months.
Today, hakartl is still a symbol of Icelandic national cuisine. It can be found not only in fishermen’s shops – rotten shark is sold in shops and supermarkets all over the country. Of course, modern technologies have replaced traditional methods. Now shark meat is placed in special boxes and sent for fermentation in cellars with optimal temperature and humidity. After that, it is dried using professional equipment. Despite the introduction of new technologies, the process remains as long and labor-intensive as it was centuries ago.
Haukartl remains as dangerous as it was centuries ago if you make a mistake during the cooking process. As for the taste of this unusual delicacy, it is described as quite exquisite. Fermented polar shark meat resembles a cross between sturgeon and squid with a spicy note.
But the "aroma" of haukartl can discourage a newcomer from trying it. The sharp smell of ammonia reminds people of the Soviet era of the specific odor of train station toilets. Yes, to appreciate the Viking delicacy, you need a really strong stomach. Icelanders are accustomed to haukartl thanks to centuries-old tradition, but for tourists it can be a serious test. Therefore, experts advise to start getting acquainted with this dish with small pieces to avoid unpleasant consequences.
Would you try haukartl, despite its specific smell and unusual history? Or would you rather avoid this extreme dish? Share your thoughts in the comments!