Eating shark meat, shark dishes, a recipe for pancakes with shark meat. Extreme cuisine.

According to knowledgeable people (in the insurance business they are called actuaries), the chance of being struck by lightning is one in 2 million. Dying from a hornet bite is one in 5 million. To cushion under a part that fell off the plane is one in 10 million. And being torn to pieces by sharks is one in 300 million! 

Eating shark meat, shark dishes, a recipe for pancakes with shark meat. Extreme cuisine.

In North America, the number of people dying each year from swallowed toothpicks is greater than the number killed by sharks in the last decade. Thus, the poor reputation of a shark in a gastronomic context cannot be considered deserved. Many people think that these are sharks that people eat, while in reality the situation is completely different..

and just about a hundred calories. In a booklet published in 1977 by the University of Hawaii as part of the Consultative Oceanographic Program, sharks are described not as a nightmare for sailors, but as a chef’s dream. Since, due to the delicate aroma, their meat will be enjoyed by most people, especially when using sauces, spices and seasonings. After heat treatment, the shark fillet takes on a wonderful white color, and the fish itself cooks quickly and easily..

The mako shark meat, which reaches 6 meters in length, is often compared to swordfish, and sharks get more compliments, although even today restaurateurs sometimes serve it under the guise of swordfish or under the name white fish or gray fish. Since the taste of shark meat is indistinguishable from any other dense meat of white color, few are able to identify it. Sharks are usually caught using powerful nylon scaffolds up to nine miles long, on which up to three hundred bait hooks can be attached. Shark nets are torn, and given that these fish do not swim in schools, the use of nets is economically and economically disadvantageous. Catch a shark immediately gut.

If you don’t immediately release blood from her body, urea will turn into ammonia and the meat will get an unpleasant smell and taste. After these procedures, the University of Delaware Advisory Oceanographic Service recommends placing the shark in ice, and upon returning to shore, make an incision around its head and cuts from head to tail on the back and belly. Then, holding the head or tail of the shark in one hand, use forceps in the other to remove the skin from the fish. Next, you need to cut off the head and tail, cut off a layer of dark meat and cut it into fillets. Wash and freeze the fillet thoroughly or cook like any other fish.

A quick look at the Internet sites shows a lot of advice from shark experts and shark lovers offering recipes for appetizers (deep-fried shark and served with Creole mustard), shark kebab, fried shark with anchovy and caper sauce, South African shark with dill essence, shark meat tacos, shark with almonds, baked in a classic and Marseille way, Bengali shark curry, crispy shark meat with sweet and sour sauce, teriyaki from shark and poached shark with remu lad.

To neutralize any ammonia residues and get a guaranteed good taste when using any recipe, you can add a quarter teaspoon of vinegar or lemon juice to 450 grams of meat. Specialists from the University of Delaware also offer other tips for storing shark meat. Here are some of them. Before freezing, meat should be cut and packaged in portions for one cooking. Smoking will not help to preserve it and will only enhance a specific smell. When salting and canning, you should not use iodized salt, since in this case the meat will either turn black or quickly deteriorate. Pottery for salting must be glazed, otherwise the process of leaching of ceramics will begin and the meat will disappear. Good for salting plastic containers.

Before salting shark meat, soak it overnight in concentrated brine. So you remove all the remnants of blood from it. Then rinse the meat with clean water, lay horizontally and let the water drain. After an hour or two, place it in a container, sprinkling salt on each layer. Add about 2.5 centimeters of salt to the last layer. Apart from all this gastronomic abundance, there is shark fin soup, which at the dawn of the new millennium, environmentalists turned into the object of the most fierce attacks, declaring millions of those who believe that such a soup increases potency and social status as enemies of the world and their own. Among the accused are almost entirely Chinese men.

This dish – one of the most expensive restaurants on the menu – is declared the main culprit for the sharp reduction in the number of sharks. According to the information of Julia Baum and her colleagues from the University of Dolhausi in the Canadian Halifax, set out in the journal Science, the hammerhead shark suffered the most, the number of which by 2003 had decreased by 89% compared to the 1986 level. The population of fox sharks was reduced by 80%, tiger – by 65%, blue – by 60%, and the heroines of the Jaws – white sharks, also known as cannibal sharks – by 79%.

People who are most concerned about such dynamics say that although in a number of countries, in particular in India and Brazil, shark carcass is used completely as a source of protein, more and more often these fish are caught mainly for fins, which are much more expensive than meat. To save space on ships for more valuable species of fish and the same shark fins, as well as to prevent damage to other fish caused by the bodies of sharks, ammonia, fins are often cut off from still living sharks. Then the disfigured fish are thrown back into the sea, where they either slowly sink to the bottom, or become victims of other sharks.

The situation is so depressing that even Peter Benchley joined the anti-fin campaign, saying that today he could not write Jaws with a clear conscience. In some countries, a ban has already been introduced on shark fishing in local territorial waters solely for fins. Among these are Brazil, the United States, Costa Rica and Australia. A few years ago, Singapore Airlines and Thai Airways International, under pressure from the public, removed shark fin soup from their menus. Hotels around the world do the same. Well, the restaurants offering this dish are enough, especially in cities where many ethnic Chinese live. In Bangkok’s Chinatown alone, there are more than eighty of them.

The soup is made from noodle-like amber-yellow jelly-like filaments extracted from the dorsal fin or from two ventral shark fins of any kind. Some historians say that in China they have eaten such soup since the reign of the Han Dynasty, that is, for two thousand years. Others argue that his fashion began with the coming of power in the 960 Song Dynasty. One way or another, and the dish has a long and appetizing history in China, closely related to the elite of Chinese society.

According to the pharmacology of the 16th century, shark fins open the stomach. In other words, increase appetite. Therefore, as one of the medieval chefs writes, they can start a meal or serve at the height of a feast, preparing yourself for the upcoming influx of dishes. This is a delicacy that costs more than the overwhelming number – if not all – of other soups (possibly, except for the first dishes with a swallow’s nest), because, firstly, this is a shark soup, and secondly, because it’s not just prepared and not fast.

Reading the instructions for cooking it in Bruce Costa’s book, The Ingredients of Asian Cuisine, which Craig Claiborne described as a work unparalleled in completeness among all that has ever been published about the main products of Asian cuisine, I wondered if anyone would become do this troublesome business? The demand for the dish can be explained only by status considerations and the hope of a revival of sexual strength. According to Costa, in order to prepare the fins, they need to be soaked in several shifts of water during the day, then after vigorous scrubbing, boil, let the water drain and soak again.

Then the fins are poured with wine broth and steamed for three hours. The liquid drains – and after washing in several waters, the fins are finally ready for cooking. It is not surprising that people rarely cook fresh fin soup at home. Usually they get frozen, dried or canned. More often, fins for fabulous money are enjoyed in Chinese restaurants. There are also instant soups. In plastic troughs and vacuum packaging. They can be stored at room temperature, according to the manufacturer, for a long time. How, interestingly, Chinese tangerines would react to this?

As for the taste, after so thorough soaking, digestion and washing, the fins become almost tasteless and only give the soup a characteristic viscosity. The dish is distinguished by a light, pleasant consistency, but its taste and aroma still owes to crab meat, caviar, shrimp, allspice mushrooms, vegetables, ginger, bamboo, thinly sliced ​​ham and chicken, ginseng and other components.

Shark fritters recipe.

1.5-2 cups finely chopped or chopped shark meat in a meat grinder.
1/2 cup flour.
2 eggs whipped until foam.
1 small carrot, finely chopped.
1/2 small onion, finely chopped.
Salt and pepper to taste and taking into account the possible use of sauce.
Pinch of glutamate.
2-3 teaspoons green onion, finely chopped.
1-2 drops of yellow food coloring, optional.

Possible addition. 1/4 cup of the following ingredients in any combination: sliced ​​soybeans or fiber beans, edible mussel strands, finely chopped water chestnut and Chinese parsley. Mix all the ingredients. The dough should be viscous, but easy to drain from a teaspoon. Add flour or water if necessary. Deep-fry at 180 degrees until browning is uniform. Dry the fritters on a paper towel. Serve with tartar sauce, tempura or soy sauce.

Based on the book Extreme Cuisine.
Jerry Hopkins.

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