Cured

Throughout the centuries, the Icelanders have bestowed reverence on cured shark, not only for its distinct, sharp taste but also for the supposed health benefits attached to its consumption. Today, cured shark is regarded as a supreme delicacy by many Icelanders, indispensable at traditional feasts, preferably consumed with a shot of Icelandic aquavit, brennivín. Others, however, do not share in this delight. Novices in the art of shark consumption find the sharp, ripe taste almost repugnant, while very few people remain neutral to the taste.

Traditionally, shark meat has not been eaten fresh in Iceland, and the curing of shark is still considered an art, requiring know-how and talent, as well as the right climatic and environmental conditions for the desired outcome.

Preparation time for cured shark is approximately 7 months. Fresh or thawed frozen shark meat is cut into flanks of 1-10 kg each. The shark pieces are stacked in a box made of wood or plastic, with draining holes at the bottom. Then a heavy weight is placed on top of the shark. This is left to stand at ambient temperature (-5 to 10°C) for 6-12 weeks. The length of time depends on weather conditions. The shark pieces are hung in a shack to dry for approximately 4 months, until appropriate consistency has been reached. Then the shark is cut into bite-size pieces before serving.

In earlier times cured shark belonged to the staple foods of Icelanders, and was either consumed as a cold cut, or as a hot dish. It was regarded as good nourishment, especially for long journeys such as the rounding of the sheep in the autumn. Nowadays cured shark is a valued snack or hors d’oeuvre, served in small bite-size pieces at traditional feasts or on special occasions.

Matís