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Shark meat

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Shark meat

A cross-section of shark meat
Shark meat at a supermarket in Japan
Fermented shark meat

Shark meat is a seafood consisting of the flesh of sharks. It has been eaten by humans since time immemorial and its consumption was mentioned in literature in the fourth century.[1] Several sharks are fished for human consumption, such as porbeagles, shortfin mako shark, requiem shark and thresher shark, among others.[1] Shark meat is popular in Asia, where it is often consumed dried, smoked or salted.[2] Shark meat is consumed regularly in Japan, India, Sri Lanka, areas of Africa and Mexico.[2] In western cultures, shark meat is sometimes considered as an inferior food, although its popularity has increased in Western countries.[2]

Contents

  • Preparation 1
  • Africa 2
  • Asia 3
    • Japan 3.1
  • Australia 4
  • Europe 5
    • Iceland 5.1
  • See also 6
  • References 7

Preparation

Unprocessed shark meat may have a strong odor of ammonia, due to the high urea content that develops as the fish decomposes.[3] The urea content and ammonia odor can be reduced by marinating the meat in liquids such as lemon juice, vinegar, milk or saltwater.[4] Preparation methods include slicing the meat into steaks and fillets.[1]

Africa

In Eastern Africa and islands in the Indian Ocean, shark meat has been traded and has been a significant source of protein for centuries.[1] Its consumption may occur primarily in coastal areas. It may be preserved using salt curing to extend its shelf life and to enable easier transportation.[1]

Asia

Shark meat is common and popular in Asia.[2] In 1999, the combined countries of Asia led in the amount of sharks caught.[1] Asian fisheries harvested 55.4% of the world's shark catch in 1996.[1]

Japan

Japan has a large market share in the trade of frozen and fresh shark meat, for both importation and exportation.[1] Shark meat is typically consumed in prepared forms in Japan, such as in prepared fish sausage, surimi, fish paste, fish balls, and other products.[1]

Australia

Shark meat is popular in Australia where it is known as flake. Flake is sourced primarily from gummy shark, a small, bottom-feeding species abundant along the east coast of Australia. Flake can be purchased as a ready-made meal from most Australian fish and chip shops, usually in the form of battered or grilled fillets.[5]

Europe

Per the

  1. ^ a b c d e f g h i j k l m n o Vannuccini, S. (1999). Shark Utilization, Marketing, and Trade. FAO fisheries technical paper. Food and Agriculture Organization of the United Nations. pp. 66–93.  
  2. ^ a b c d Carwardine, M. (2004). Shark. Firefly Books. p. PT 126.  
  3. ^ Kim, S.K. (2014). Seafood Processing By-Products: Trends and Applications. SpringerLink : Bücher. Springer. p. 30.  
  4. ^ Bashline, Sylvia (January 1980). "Eating Shark - Instead of Vice Versa". Field & Stream. p. 46. Retrieved 26 August 2015. 
  5. ^ John Ford, Robert Day: "Flake is sustainable gummy shark, except when it’s not". The Conversation. May 1, 2015.
  6. ^ a b Deutsch, J.; Murakhver, N. (2012). They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World. ABC-CLIO. pp. 91–92.  

References

See also

In Iceland, Hákarl is a national dish that is prepared using Greenland shark[6] or sleeper shark. The shark meat is buried and fermented to cure it, and then hung to dry for several months.[6]

Hákarl drying in Iceland

Iceland

[1] In 1999, France imported the second largest amount of shark meat on a global level.[1] Per the FAO, in 1999 Italy led globally in the importation of shark meat, with France and Spain following.[1].schillerlocken In Germany, though, a preference exists for backs, belly and smoked belly flaps, which are referred to as [1] The meat is typically processed and consumed in steaks and fillets.[1] is popular food in the United Kingdom, Germany, France and other northern European countries.dogfish Pickled [1]

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