About

Bjarnarhöfn is a historic farm and shark museum located on the north shore of Snæfellsnes Peninsula, near Stykkishólmur. The site has been home to the Hildibrandsson family since 1592, and they have been producing hákarl (fermented shark) using traditional methods for generations. Greenland sharks are caught in winter months and brought to the farm for processing. The shark meat is cut into chunks, buried in gravel pits for 6–12 weeks to ferment, then hung in open-air drying shacks for several months. The fermentation breaks down toxins and develops the characteristic strong ammonia smell. The museum offers guided tours where visitors learn about the history of shark fishing in Iceland, see the processing and drying facilities, and hear stories from the family's long connection to the sea. The tour includes a tasting of hákarl and brennivín (Icelandic spirit), as well as dried fish. The museum also displays historical fishing equipment, photographs, and artifacts related to traditional Icelandic coastal life. Bjarnarhöfn is featured in numerous travel shows and documentaries about Icelandic food culture.

📖 Story

Hákarl — fermented Greenland shark — is one of Iceland's most notorious traditional foods. The shark meat is toxic when fresh due to high urea content, so it must be buried and fermented for months before being safe to eat. The result is an intensely pungent food that even many Icelanders avoid. At Bjarnarhöfn, the Hildibrandsson family has been producing hákarl for generations using methods unchanged for centuries. Visitors can tour the drying shacks, learn the history, and — if brave enough — taste the infamous fermented shark alongside a shot of brennivín (Icelandic schnapps).

Key Facts