Bjarnarhöfn Shark Museum
About Bjarnarhöfn Shark Museum
You'll probably smell the drying shed before you see it. The Bjarnarhöfn Shark Museum is a family farm on the north coast of the Snæfellsnes Peninsula that still cures hákarl, Iceland's famous fermented shark, and opens the whole process to visitors.
The family has worked with Greenland shark for generations, and the farm opened its museum in 2001. Fresh Greenland shark meat is toxic, so it is fermented for weeks and then hung in an open shed for several months before anyone can eat it. These days the farm no longer hunts sharks itself and only processes sharks caught as bycatch.
A visit includes a guided introduction to shark biology, the old fishing methods and the curing process, a look at the boats and gear in the museum, and a walk to the drying shed. At the end you get to taste the shark, which is the real test for most visitors. There is also a small 19th-century church on the farm.
The museum sits between Stykkishólmur and Grundarfjörður, a short drive off Route 54 beside the Berserkjahraun lava field, and about two and a half hours from Reykjavík. It is open year-round, but hours and prices change, so check bjarnarhofn.is or call ahead. Plan on 45 minutes to an hour, which fits easily into a day on Snæfellsnes.
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Good to know
Where is the shark museum in Iceland?
The Bjarnarhöfn Shark Museum is on the north coast of the Snæfellsnes Peninsula in West Iceland, between Stykkishólmur and Grundarfjörður, just off Route 54.
Can you taste fermented shark at Bjarnarhöfn?
Yes. A taste of hákarl is part of the visit, after the guided introduction and the walk to the drying shed.
Why is Greenland shark fermented?
Fresh Greenland shark meat is toxic to eat. Fermenting it and then drying it for several months makes it safe, and gives hákarl its strong ammonia smell.
Is the Bjarnarhöfn Shark Museum open in winter?
Yes, it is open year-round. Hours vary by season, so confirm with the museum before you go.
How long do you need at the Bjarnarhöfn Shark Museum?
About 45 minutes to an hour covers the introduction, the museum exhibits, the drying shed and the tasting.
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