Shark meat

Shark meat is a seafood consisting of the flesh of sharks. Its consumption by humans has been mentioned since fourth century AD literature.[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]


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]


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]


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 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]


In Korea, dombaegi (돔배기), salted shark meat, is eaten in North Gyeongsang Province.


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]


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


In Iceland, hákarl is a national dish 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]

See also


  1. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Vannuccini, S. (1999). Shark Utilization, Marketing, and Trade. FAO fisheries technical paper. Food and Agriculture Organization of the United Nations. pp. 66–93. ISBN 978-92-5-104361-5.
  2. 1 2 3 4 Carwardine, M. (2004). Shark. Firefly Books. p. PT 126. ISBN 978-1-55297-948-8.
  3. Kim, S.K. (2014). Seafood Processing By-Products: Trends and Applications. SpringerLink : Bücher. Springer. p. 30. ISBN 978-1-4614-9590-1.
  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. 1 2 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. ISBN 978-0-313-38059-4.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.