hákarln.

Brit.

/ˈhɔːkɑːl/,

/ˈhaʊkɔːtl/, U.S.

/ˈhɑˌkɑrl/,

/ˈhɔˌkɑrl/,

/ˈhaʊˌkɔrtl/

Forms: 1800s– hákarl, 1900s– hakarl.

Origin: A borrowing from Icelandic. Etymon: Icelandic hákarl.

Etymology: < Icelandic hákarl shark (Old Icelandic hákarl < há- , combining form of hár shark, (specifically) dogfish (see haye n.) + karl man: see carl n.¹).

An Icelandic dish comprising the meat of a Greenland shark that has been allowed to ferment (traditionally by burial in sand for up to twelve weeks) then hung to dry for several months.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fish dishes > [noun]

gyngawdry?c1390

salomenec1430

sorréc1430

tavorsayc1450

spitchcock1601

minnow tansy1655

kedgeree1662

pepperpot1698

matelote1723

water-souchy1726

pitchcock1739

flibrigo1762

twice-laid1777

ngapi1800

a kettle of fish1823

brandade1825

fish supper1829

truite au bleu1834

sole (à la) Colbert1846

bouillabaisse1855

fish and chips1876

hákarl1879

sashimi1880

timbale1880

gefilte fish1892

stamp and go1893

truite bleue1907

waterzooi1915

accra1919

Bismarck herring1931

gravlax1935

goujon1940

coddie1941

seviche1951

tuna salad1953

crabstick1956

zarzuela1956

sole Véronique1960

fish finger1962

moqueca1980

1879 C. G. W. Lock Home of Eddas ii. 21 Herra..presented us with some hákarl..(prepared shark's flesh), which caused an amusing scene at the breakfast-table.

1879 C. G. W. Lock Home of Eddas Table of Contents p. vii Hákarl and how we liked it.

1937 W. H. Auden & L. MacNeice Lett. from Iceland iv. 44 Hákarl,..half-dry, half-rotten shark... As tough as an old boot. Owing to the smell it has to be eaten out of doors. It is shaved off with a knife and eaten with brandy.

1950 Salmon & Trout Mag. Jan. 42 You may be offered whale meat, and sometimes, but rarely, a substance called Hákarl.

2002 M. Kurlansky Salt (2003) xxv. 401 Older Icelanders still horrify youth with smelly little chunks of hákarl , buried Greenland shark.

This entry has been updated (OED Third Edition, June 2019; most recently modified version published online March 2022).

单词	hákarl
释义	hákarln. Brit. /ˈhɔːkɑːl/, /ˈhaʊkɔːtl/, U.S. /ˈhɑˌkɑrl/, /ˈhɔˌkɑrl/, /ˈhaʊˌkɔrtl/ Forms: 1800s– hákarl, 1900s– hakarl. Origin: A borrowing from Icelandic. Etymon: Icelandic hákarl. Etymology: < Icelandic hákarl shark (Old Icelandic hákarl < há- , combining form of hár shark, (specifically) dogfish (see haye n.) + karl man: see carl n.¹). An Icelandic dish comprising the meat of a Greenland shark that has been allowed to ferment (traditionally by burial in sand for up to twelve weeks) then hung to dry for several months. ΘΚΠ the world > food and drink > food > dishes and prepared food > fish dishes > [noun] gyngawdry?c1390 salomenec1430 sorréc1430 tavorsayc1450 spitchcock1601 minnow tansy1655 kedgeree1662 pepperpot1698 matelote1723 water-souchy1726 pitchcock1739 flibrigo1762 twice-laid1777 ngapi1800 a kettle of fish1823 brandade1825 fish supper1829 truite au bleu1834 sole (à la) Colbert1846 bouillabaisse1855 fish and chips1876 hákarl1879 sashimi1880 timbale1880 gefilte fish1892 stamp and go1893 truite bleue1907 waterzooi1915 accra1919 Bismarck herring1931 gravlax1935 goujon1940 coddie1941 seviche1951 tuna salad1953 crabstick1956 zarzuela1956 sole Véronique1960 fish finger1962 moqueca1980 1879 C. G. W. Lock Home of Eddas ii. 21 Herra..presented us with some hákarl..(prepared shark's flesh), which caused an amusing scene at the breakfast-table. 1879 C. G. W. Lock Home of Eddas Table of Contents p. vii Hákarl and how we liked it. 1937 W. H. Auden & L. MacNeice Lett. from Iceland iv. 44 Hákarl,..half-dry, half-rotten shark... As tough as an old boot. Owing to the smell it has to be eaten out of doors. It is shaved off with a knife and eaten with brandy. 1950 Salmon & Trout Mag. Jan. 42 You may be offered whale meat, and sometimes, but rarely, a substance called Hákarl. 2002 M. Kurlansky Salt (2003) xxv. 401 Older Icelanders still horrify youth with smelly little chunks of hákarl , buried Greenland shark. This entry has been updated (OED Third Edition, June 2019; most recently modified version published online March 2022). < n.1879
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