What You Need to Know
Endogenous enzymes and bacterial action degrade urea into ammonia and carbon dioxide while converting neurotoxic trimethylamine oxide (TMAO) into dimethylamine (DMA) and formaldehyde. The high pH environment (9-10) inhibits pathogenic microbes.
Creates an edible product from otherwise poisonous shark flesh, developing intense umami and ammonia notes characteristic of traditional Icelandic cuisine.
Key Parameters
Temperature
6°C
2°C - 12°C
Time
3-5 months
6 weeks - 12 months
Equipment
Stone-lined pitsBirch bark wrappersLava rock weights
Steps
- 1.
Hákarl (Iceland): Essential detoxification method enabling consumption
The Science
Primary Reaction
Proteolysis