Hákarl (fermented shark)
Greenland shark fermented and dried for months, eaten raw in small cubes.
Not in its traditional form with low immunity
Ingredients
- shark meat (fermented and air-dried)
How it is prepared
The meat ferments for 6–12 weeks, then hangs to dry for months.
Food safety with low immunity
- Raw, lightly salted or marinated fish is considered risky with low immunity. Choose cooked fish instead.
How to prepare it during treatment
It is uncooked fermented fish — avoid it while immunity is low. Choose hot plokkfiskur or cooked fish instead.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Made from a raw product: it is bought fresh from a trusted place rather than stored; usually not advised with low immunity.
Reheating
Not reheated. With low immunity choose a cooked alternative.
Symptoms it may suit
No specific symptom notes for this dish.
Treatment phases
- Before treatmentnot advised
- During a coursenot advised
- Low counts (neutropenia)not advised
- Between coursesnot advised
- After treatmentOnly after your team confirms your immunity has recoveredmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)