Shark meat is used as food by many peoples living near the seas and oceans in the countries of Asia, Africa, Latin America, Australia, Europe. There are more than 300 species of sharks that vary in size, lifestyle, nutrition, behavior, commercial value, however, are only a few of them. Meat of all sharks, with rare exception, are edible. The most popular varieties, which have high taste qualities, are mackerel shark, Mako (grey-blue shark), blacktip, grey, spiny dogfish, and leopard shark, soupfin shark or shark galeus, shark-Fox and several others.
More all shark meat is consumed in Japan, where the annual catch of sharks in the millions of tons. Shark meat is sold in fresh, canned, smoked, pickled, salted-dried form. Delicacy is shark fin soup, especially a soup fin shark. On sale they can be found in the dried crude form or purified. By the way, in the old days the skill of Chinese chefs often determined by the ability to prepare shark fins. In the Chinese kitchen is very popular delicacy dish from lip shark, sauteed with bamboo shoots or with sea cucumbers and chicken. In Italy the popularity of the mackerel shark, her white, delicate meat is very appreciated and widely yspolzuetsya salads. In England prefer the meat of sea Kale, which is cooked with fried potatoes. The liver of sharks is very rich in vitamin a, it is first received such a remedy, as “fish oil”.
In some countries, including in Russia, quite a long time for the meat of sharks is treated with prejudice, so it was sold under various names. For example, from Turkey in pre-revolutionary Russia, the fishermen brought Balik from shark-Katran, presenting them balyk of sturgeon. U.S. fish sticks of porbeagle and Mako shark sold under the form of sticks from swordfish. Shark meat soup, processed food paint, sold in some countries as salmon meat, shark meat-foxes and other sharks – as meat halibut, Croaker, cod, etc. Also meat of shark can be found on store shelves and under such names as “grey fish”, “rock salmon”, “sea eel” and even “Volkhonsky beef”.
The meat of sharks and other fish meat, rich in proteins that have amino acid composition similar to proteins in beef, it has calcium, phosphorus, iodine and copper, vitamins A and B. It also contains large amounts of mercury, which can negatively affect the nervous system. So shark meat is not recommended consumed by pregnant women and children up to 16 years.
Shark meat is quite tasty and tender, but raw has an unpleasant smell of ammonia and the bitter-sour taste, so it takes a special preliminary training. As a rule, a specific taste disappears completely after boiling or after soaking in milk or acidulated water (with the addition of a small amount of vinegar or lemon juice). Meat of some sharks, for example, herring and Katran, does not require any additional processing, simply soak it in cold water for 1.5 – 2 hours.
One of the General rules of cooking meat to sharks – not to delay his treatment. Therefore, salted or frozen shark immediately after their catch. The most delicious culinary products obtained from fresh meat of sharks.
For food purposes it is best to use small shark. However, you can prepare and krupnoporistogo meat from large sharks, reworking it for stuffing. It is not recommended to eat meat hammerhead shark and dark meat of sharks.