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Similar Hákarl, Brennivín, Alligator meat, Bake and Shark, Blue shark | ||
Hakarl aka rotten shark meat why would you eat that
Shark meat is a seafood consisting of the flesh of sharks. Its consumption by humans has been mentioned since fourth century CE literature. Several sharks are fished for human consumption, such as porbeagles, shortfin mako shark, requiem shark, and thresher shark, among others. Shark meat is popular in Asia, where it is often consumed dried, smoked, or salted. Shark meat is consumed regularly in Japan, India, Sri Lanka, areas of Africa and Mexico. In western cultures, shark meat is sometimes considered as an inferior food, although its popularity has increased in Western countries.
Contents
- Hakarl aka rotten shark meat why would you eat that
- Nada tastes shark meat with icelandic brenniv n
- Preparation
- Africa
- Asia
- Japan
- Australia
- Europe
- Iceland
- References
Nada tastes shark meat with icelandic brenniv n
Preparation
Unprocessed shark meat may have a strong odor of ammonia, due to the high urea content that develops as the fish decomposes. The urea content and ammonia odor can be reduced by marinating the meat in liquids such as lemon juice, vinegar, milk, or saltwater. Preparation methods include slicing the meat into steaks and fillets.
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. 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.
Asia
Shark meat is common and popular in Asia. In 1999, the combined countries of Asia led in the amount of sharks caught. Asian fisheries harvested 55.4% of the world's shark catch in 1996.
Japan
Japan has a large market share in the trade of frozen and fresh shark meat, for both importation and exportation. Shark meat is typically consumed in prepared forms in Japan, such as in prepared fish sausage, surimi, fish paste, fish balls, and other products.
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.
Europe
Per the Food and Agriculture Organization of the United Nations (FAO), European countries are major markets for shark meat. Pickled dogfish is popular food in the United Kingdom, Germany, France, and other northern European countries. The meat is typically processed and consumed in steaks and fillets. In Germany, though, a preference exists for backs, belly, and smoked belly flaps, which are referred to as Schillerlocken. Per the FAO, Italy led globally in the importation of shark meat in 1999, with France and Spain following. In 1999, France imported the second-largest amount of shark meat on a global level.
Iceland
In Iceland, hákarl is a national dish prepared using Greenland shark or sleeper shark. The shark meat is buried and fermented to cure it, and then hung to dry for several months.