Shark meat
Shark meat is a seafood consisting of the flesh of sharks. 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 Iceland, Japan, Australia, parts of India, parts of Canada, Sri Lanka, areas of Africa, Mexico and Yemen.[2][3]
Sharks have been eaten at least since the Late Bronze Age (1550-1130 BC), for example in the Levant.[4]
Preparation[edit]
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[edit]
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]
Australia[edit]
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.[10][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.[11]
