What You Need to Know
During fermentation, obligate anaerobes convert trimethylamine oxide (TMAO) to trimethylamine (TMA), which is then oxidized to ammonia, giving the product its characteristic pungent aroma. The subsequent drying phase promotes further proteolysis and dehydration, concentrating proteins and volatile amines while reducing moisture to inhibit spoilage organisms.
Steps
- 1.
Hákarl with Brennivín (Iceland): Traditional pairing where the fermentation's ammonia notes contrast with caraway-flavored schnapps
- 2.
Hákarl canapés (Modern Nordic cuisine): Fermented shark used as intense umami accent on rye crisps
- 3.
Þorramatur platter (Icelandic midwinter festival): Central component of traditional preserved foods selection
The Science
Primary Reaction
Anaerobic conversion of TMAO to TMA and subsequent oxidation to ammonia