Sharks belong to the order of elasmobranch.
Their length ranges from 0.2 m (Black barbed) up to 20 m (giant). Shark is widely distributed, mainly in tropical seas.
The story of the gifts of the ocean would be incomplete if not to mention the meat of sharks. It is used in food many of the peoples inhabiting the shores of the seas and oceans. Fin soup sharks since ancient times is considered as a delicacy, like a turtle.
From the skins of sharks previously made a very expensive shagreen skin. In some countries of Asia and Africa of durable and beautiful leather sharks make even shoes and haberdashery. The dried skin of sharks is used for polishing of precious wood and brushing the felt.
From the liver of sharks get fat, reaching for food, medical and technical purposes. Finally, the shark teeth are used as Souvenirs, and from the spines make canes, from the skeleton – glue. This is the range of use of sharks in the economic life of man.
Shark meat has long been valued in different countries of the world, and many did not even know that they praise the shark meat since it was sold under various names. For example, from Turkey in pre-revolutionary Russia, the fishermen brought Balik from shark-Katran, presenting them balyk of sturgeon. U.S. fish sticks of porbeagle and Mako shark sold under the form of sticks made of the swordfish. Shark meat soup, processed food paint, sold in some countries as macrosomia, shark meat-foxes and other sharks — as meat halibut, Croaker, cod, etc.
As to the meat of sharks many people have unjustified prejudice, to the world market it is fed by such, for example, names: “grey fish”, “rock salmon”, “sea eel” and even “Volkhonsky beef”.
In pre-war Germany Teske sharks smoked and made from traditional product “Schillerlocken”. Boiled meat Katran, filled jellies, sold under the name “conger”. In modern England Katran’s worth more than herring and it is used as fresh fruit for traditional English food “Fish n chips” (Katran meat with fried potatoes).
The mackerel shark, which is white meat, tender, with a pleasant taste, after cooking odor disappears completely. In Italy the meat of this shark is very much appreciated and is widely used for salads. From the liver of the mackerel shark vytaplivaete fat, the skin is treated to obtain a nice skin going on haberdashery.
In the seas and oceans there are more than 250 species of sharks that vary in size, lifestyle, nutrition, behavior, and, finally, commercial value. Meat of all sharks, with rare exception, are edible.
In Africa and Asia sharks were caught, salted, dried a thousand years ago. Meat the sharks kept in the open air.
Nowadays sharks are eaten in Asia, Africa, Latin America, Australia, Europe.
Shark meat has a specific taste and smell, and to prepare it for food products or canning, it is necessary to appropriately handle it. Meat of some sharks, such as mackerel and Katran, does not require any additional processing, quickly soak it in cold water for 1.5—2 h. One of the General rules of food from the meat of sharks — not to delay his treatment. Therefore, salted or frozen shark immediately after their catch. The most delicious culinary products obtained from fresh meat of sharks.
For food purposes it is best to use small shark. However, it is possible to prepare culinary products from meat krupnoporistogo large sharks, reworking it for stuffing. Not recommended to use in writing the meat of hammerhead shark and dark meat of sharks.
Great demand in Asia, Africa and Latin America is salt-dried shark meat, which costs more than 4 times exceeds the value of the salted meat of sharks. For Ambassador use only meat teshi. Meat wash clean sea water to remove blood and slime, cut into pieces, and salted by dry salting. After 10 days the meat prisalivaya, decreasing in size and becoming hard as a Board.
Meat Katran, grey sharks and Mako can be made balyk of cold Smoking, characterized by high taste qualities.
The meat of sharks and other fish meat, rich in proteins that have amino acid composition similar to proteins in beef, it has calcium, phosphorus, iodine and copper, vitamins A and B. However, shark meat has certain disadvantages: first, it is non-greasy, and secondly, it contains compounds that give it a bitter taste, thirdly, it will lose water too quickly, i.e., after cooking turns dry. But, as experienced engineers, these disadvantages disposable.
There is a method of treating a shark that derived from the sturgeon is almost indistinguishable from sturgeon. Fish meat slowly defrost and cut into borovnice (pieces larger HH cm). Borovnice washed in running water for 4 h (at this time removed a large portion of bitter substances), then they are salted, cool salt on the fish pieces are immersed in strong brine (the so-called mixed Ambassador) for 4 h and washed again 4 hours After that, the fish almost no bitter substances. The next step is the introduction of fish meat lacking fat that is extracted from fresh anchovy. Inject it with a syringe. Borovnice first dried, and then dried. During drying on the surface of borovnica a thin film, does not allow fat to drain while drying.
Shark fillet is no less delicious than smoked notothenia. And the taste she did not give up.
In Asian countries since ancient times in food use of shark fins. This delicacy. Cooking a dish of shark’s fin requires from chef a real art, that’s why in old times the skill of Chinese chefs often determined by the ability to prepare shark fins.