Shark meat
Shark meat is a
Sharks have been eaten at least since the
Preparation
Unprocessed shark meat may have a strong odor of ammonia, due to the high urea content that develops as the fish decomposes.[5] The urea content and ammonia odor can be reduced by marinating the meat in liquids such as lemon juice, vinegar, milk, or saltwater.[6] 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 number 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.
Korea
In Korea, dombaegi (돔배기), salted shark meat, is eaten in North Gyeongsang Province, and it is considered to be a local food in Yeongcheon that is common in holidays.[7]
Yemen
Salted, dried shark meat known as Lakham (لخم) is widely consumed in the Southeastern part of Yemen, particularly Hadhramaut.
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. However, due to the depletion of Australian and then New Zealand shark stocks, this demand is increasingly being filled by gummy sharks sourced from South Africa.[8][3] 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.[9]
Europe
Per the
Small sharks are sold in Britain as rock salmon by fish and chips shops.[citation needed]
Iceland
In Iceland,
Italy
In the island of Sardinia, the Burrida (a local version of Buridda) is a popular antipasto,[11][circular reference] made boiling usually a catshark[12] (less commonly using a Common smooth-hound[13]) on vinegar with onion and walnuts.[14] A similar dish also called Burrida is prepared in the
See also
- Bake and Shark
- Fermented fish
- List of fermented foods
- Shark fin soup
- Sharkfin and prawn dumpling in superior soup
References
- ^ ISBN 978-92-5-104361-5.
- ^ ISBN 978-1-55297-948-8.
- ^ a b "Shark meat from SA could be dangerous for Australians". Getaway Magazine. 2020-01-23. Retrieved 2020-06-15.
- S2CID 235189625.
- ISBN 978-1-4614-9590-1.
- ^ Bashline, Sylvia (January 1980). "Eating Shark - Instead of Vice Versa". Field & Stream. p. 46. Retrieved 26 August 2015.
- ^ "돔배기". Doosan encyclopedia.
- ^ "Flake 'n Chips". M-Net - Flake ‘n Chips. Retrieved 2020-06-15.
- ^ John Ford, Robert Day: "Flake is sustainable gummy shark, except when it’s not". The Conversation. May 1, 2015.
- ^ ISBN 978-0-313-38059-4.
- ^ "Cuisine of Sardinia".
- ^ "Terra e sapori, l'Isola in tavola: Burrida". 18 November 2020.
- ^ http://www.sardegnaagricoltura.it/documenti/14_43_20070607151118.pdf[bare URL PDF]
- ^ "BURRIDA (Piatto tipico Cagliaritano) – Ricette sardegna". 4 June 2011.
External links
- Media related to Shark (food) at Wikimedia Commons