The farmstead at Bjarnarhöfn is the region’s leading producer of hákarl (fermented shark meat), a traditional Icelandic dish. The museum has exhibits on the history of this culinary curiosity, along with the family's fishing boats and processing tools. A video explains the butchering and fermenting procedure: Greenland shark, which is used to make hákarl , is poisonous if eaten fresh. Fermentation neutralises the toxin. NB: Greenland shark is classified near threatened.
Find the museum off Rte 54 on the fjord-side, northeastern edge of Berserkjahraun.
Each visit to the museum comes with a bracing nibble of hákarl , accompanied by brennivín , 'black death' schnapps. Ask about the drying house out back. You might find hundreds of dangling shark slices drying; the last step in the process.
