White shark

General information

Everyone knows what the great white shark is, but only a few know that it has another name, namely karcharodon. She is not only the largest shark, but also the most bloodthirsty of all representatives of this genus. An adult can grow up to 8 meters. Many call it “the white death” because these predators very often attack bathers.

The shark lives in temperate or warm waters of the World Ocean, and swims at a depth of about 30 meters. The shark’s back is not white, but rather gray, but sometimes lead-gray. Its abdomen is off-white, while the dorsal fin is black. Only large individuals are completely lead-white in color. Most often, the white shark looks after its prey, slowly cruising near the sea surface.

Due to the fact that her eyesight is poorly developed, she goes hunting in the daytime. But sight is not the main way to search for prey, because Karcharodon still has a keen hearing and a keen sense of smell. It should be noted that the “white death” picks up sound signals at a distance of several kilometers.

This shark smells fresh blood and the smell emanating from frightened fish for half a kilometer. The favorite food of the white shark is the fur seal, which lives off the coast of South Africa. Smaller individuals hunt small fish such as tuna, dolphins or turtles. Having reached 3 meters, the shark switches to larger ocean inhabitants.

How to choose

When shopping, pay attention to the appearance of the shark meat piece. It should be fairly large, with cartilage in the middle. Determining whether a shark is in front of you or not is very simple, since its distinguishing feature is the absence of rib bones, as well as visible individual vertebrae that are located in the cartilaginous spine.

How to store

It should be noted that white shark meat is perishable, therefore it is important that its carcass is cut no later than 7 hours after the catch. Then it is salted, marinated, or simply frozen. Processed meat can be stored in the refrigerator for quite a long time.

Reflection in culture

Karl Linnaeus was the first to give the scientific name to the white shark Squalus carcharias. This happened in 1758. However, other names have been assigned to this species more than once. In 1833, Sir Andrew Smith gave the name Carcharodon, which in Greek means “tooth” and “shark”.

The last and more modern name was given to the shark after it was transferred from the genus Squalus to Carcharodon. These predators belong to the herring shark family, which, in turn, are divided into several genera – Lamna, Carcharodon and Isurus.

The only surviving species is Carcharodon carcharias. Calorie content of shark meat

A raw shark is characterized by a high content of proteins and fats, its calorie content is 130 kcal per 100 g (in a katran shark – 142 kcal). The calorie content of a breaded shark is 228 kcal. The dish is fatty and is not recommended for consumption in large quantities for everyone who is overweight.

Nutritional value per 100 grams:

• Protein, 45.6 g
• Fat, 8.1 g
• Carbohydrates, – gr
• Ash, – gr
• Water, 6.1 g
• Calorie content, 130 kcal

Composition and presence of nutrients

Like any other ocean fish, the shark contains a huge amount of macro and micronutrients. They are part of the complex of substances that make up the living protoplasm of cells. They are very important because they normalize the functioning of the human body.

Meat contains vitamins of groups A and B, as well as copper, phosphorus, calcium and iodine salts.

Useful and medicinal properties

Shark Liver is a mobile nature pharmacy. This is what many experts call her. This is due to the fact that it contains such important substances as alkylglycerol and squalene. Everyone knows that the latter is a natural antibiotic that is very similar to ampicillin, but it is much stronger. Another difference is that squalene does not cause any side effects. Treatment with a drug from this substance leads to the complete elimination of inflammation, infections and even the most resistant types of fungi.

Alkyglycerol is an immunostimulant, and very effective. He actively fights against cancer cells, bacteria, viruses, and also normalizes the activity of the circulatory system. It should be noted that it is thanks to this that preparations based on shark fat show such remarkable results in the fight against diseases that are associated with disorders in the functioning of the immune system. Such diseases can be: asthma, allergies, cancer and even HIV infection.

Any means from the fat of this predator opposes the development of atherosclerosis. They relieve harsh cough, rheumatism, and significantly reduce arthritis pain. With their help, blood pressure is normalized and the likelihood of developing diseases such as diabetes and heart attack is noticeably reduced.

In cooking Many people believe that it is the white shark who periodically bites a person, but in fact the situation is completely different. In fact, it is sharks who suffer at the hands of humans. In nature, there are 350 species of these predators and 80% of them can be completely exterminated due to the desire to taste their delicious meat.

In order to make the meat more tasty and aromatic, it must be properly processed. Immediately after the catch, the shark is gutted and skinned, and then the dark meat is removed from the side lines. Then it is thoroughly washed and cooled on ice. Processed fillets are used to make cutlets, steaks and schnitzels.

This terrifying predator makes excellent aspic. Balyks and other hot smoked products are also good. The meat is fried, pickled, smoked, dried and even canned.

Shark Meat May Be Aphrodisiac – Men’s Health

(But You Should Always Skip the Fin!)

Shark is one of the most controversial foods considered to be an aphrodisiac. This is the result of unending demand throughout Asia (most particularly in China) for the fins of healthy sharks. The appetite for shark fins would not be so bad if the desire for shark meat matched the obsession with fins.

It’s a shame since shark meat benefits are many and fin has none.

Unfortunately, as of the early twenty-first century, there is little interest in the Asian marketplace for shark beyond the fish’s dorsal fin.

THE ILLEGAL PRACTICE OF SHARK FINNING

The result is rampant, illegal de-finning around the world to sell to the Chinese apothecary and restaurant trade. There, it is made into shark fin soup, treatment for aging, internal organ function and, of course, as an aphrodisiac.

To obtain fins, the sharks are caught, their fins removed, and their finless bodies are returned to the sea where they, essentially rudderless, sink to the bottom of the ocean to die. Worst of all, unlike many other Chinese, homeopathic prescriptions, there is no evidence that this soup provides measurable aphrodisiac benefits.

SHARK MEAT NUTRITION

However, shark meat may help enhance that sexual glow. A 3.5-ounce serving of Mako, a variety commonly caught and served today, offers 21 grams of energy-sustaining protein to every 4.5 grams of fat. It is also a good source of magnesium as well as selenium, an important nutrient for sperm production.

A warning about mercury

It should be mentioned that shark meat can contain high levels of mercury. So, like with any fish high in mercury, such as swordfish or tilefish, you should limit your intake.

Can you eat a shark?

Not every shark causes fear and horror, except for a flock of herring or young seals.

Some types of sharks are valuable table fish, and dishes from them are able to satisfy the taste of any gourmet.

The shark belongs to a species of oceanic cartilaginous fish, which means that its skeleton, like the sturgeon, consists of cartilage and has no bones.

Almost all types of sharks, and there are more than 550 species of them, are edible and differ only in the different taste of meat.

Salted, fried and smoked shark meat is amazingly delicious.

True, fresh shark meat has an unpleasant odor, as it contains a lot of urea. But this can be eliminated by soaking it for several hours in cold water with the addition of vinegar or milk.

Shark meat is more tender and spoils faster than the meat of other fish. However, knowing how to cook it, this can be avoided.

The low popularity of shark meat in the diet of most people is mainly due to the fact that the shark is considered a cannibal.

One can cite a similar prejudice of the population of our country regarding burbots, which supposedly feed on carrion and even human corpses, therefore, some part of the Russian population is squeamish about eating burbots.

However, it should be noted that most fish, and indeed many animals that people eat, can also eat corpses (for example, pigs), but they are eaten without disgust.

Of course, these are ridiculous superstitions, but they often do not let shark meat on the dinner table.

For example, in a 1977 pamphlet issued by the University of Hawaii as part of the Oceanographic Advisory Program, sharks are characterized not as a “sailors’ nightmare” but as a “chef’s dream”:

Due to the delicate flavor, their meat will be to the taste of most people, especially when using sauces, spices and seasonings. Shark fillet after heat treatment acquires a wonderful white color, and the fish itself is cooked quickly and easily.

Harm of shark meat

So, quite a lot has been said about the positive qualities of shark meat and its benefits. But what is the harm of this product and in what cases should its use be avoided?

In our time, the water in the oceans is subject to severe pollution, from which its inhabitants also suffer. Fish that live in polluted areas are able to accumulate in their bodies a large amount of various harmful substances, such as mercury, salts of heavy metals.

It is known that elevated concentrations of mercury are observed in fish of high trophic levels, especially in carnivores.

According to studies, the meat of all predatory fish, including sharks, is predisposed to the accumulation of mercury.

Therefore, it is not recommended to use it in large quantities for children whose immune system has not yet been formed, as well as for women during pregnancy and breastfeeding.

This group also includes people suffering from allergic reactions to any seafood.

Another fact that is interesting from the point of view of the benefits and harms of shark meat is that during long-term storage, the amount of toxic substances in the product begins to increase. It is this circumstance that explains the recommendation to use fresh sharks.

It is strongly not recommended to use the meat of northern shark species, as most of them are unsuitable for food.

For example, you can try to cook a polar shark in any way, but anyway, if a person tastes a little of this meat, he is guaranteed severe intoxication. Therefore, the meat of these species of sharks is not on sale.

It can cause disorders of the nervous system, indigestion, convulsions and other manifestations of intoxication.

However, such properties do not frighten the inhabitants of the North, where the shark became the basis of a specific haukarl dish – meat cured according to the technology developed by the Vikings.

The popularity of shark meat

Today, shark meat is eaten in South America, Europe, Asia, and Africa, less commonly in the United States and Canada, although consumption is growing rapidly there too, with the popularity of pan-fried and grilled fish and declining supplies of tuna and swordfish. .

The most popular varieties that have high palatability are herring shark, soup shark, mako (blue-gray shark), blacktip, blue, katran, as well as leopard shark and fox shark.

The people of Korea, China and Japan have been eating shark meat since time immemorial. Perhaps nowhere else in the world are sharks consumed in such quantities as in China and Japan – the annual catch of sharks there is estimated in the millions of tons, which has put them at risk of extinction.

Lower quality shark meat is used in Japan to make a fish snack called kamaboko.

In addition, shark meat is sold fresh and canned. One of the most common canned foods is smoked shark meat in soy sauce.

And of course, shark meat dishes are frequent guests on the tables of the peoples inhabiting Oceania, where shark meat is treated with much less prejudice than we have on the continents.

For example, many generations of Australians hated sharks due to the high number of attacks on people .

However, when it was discovered that some types of sharks had tasty and nutritious meat, Australians began to eat them.

Australian mothers have found another advantage of shark meat: it is boneless and safe to feed to young children.

In Russia, shark meat has long moved from the category of unseen and very expensive curiosities to the category of quite affordable food that can be bought in most large supermarkets.

The prejudice that shark meat is inedible has long and irrevocably become obsolete. There are hundreds of recipes on the Internet from ordinary Russian housewives telling how to cook a shark along with the usual seasonings and ingredients.

Shark Meat processing rules

The meat of many shark species is quite tasty and tender, but when raw it has an unpleasant smell of ammonia and a bitter-sour taste, so it requires special preliminary preparation – soaking in cold water with acidifiers (vinegar, citric acid).

You can soak shark meat in milk.

However, fillets of such species as mako, herring, soup, katran, etc. do not need special pre-treatment.

Shark meat spoils faster than other fish meat. To make it tasty and fragrant, it is very important to properly process this fish.

Caught sharks are immediately gutted (no later than 7 hours after being caught), skinned, removing dark meat along the lateral lines, washed and immediately chilled in ice.

When salting and canning, iodized salt should not be used, since as a result of the high content of trace elements in shark meat, it will either turn black or quickly deteriorate.

Pottery for salting must be glazed, otherwise the process of leaching of ceramics will begin and the meat will disappear.

You should also be aware that smoking will not help preserve shark meat, but will only enhance the specific smell.

Sharks are rarely sold whole – most shark meat products come processed and frozen. More often these are large round pieces with cartilage in the middle.

A shark can be identified even in a piece by the absence of costal ossicles and visible individual vertebrae in the cartilaginous spine.

The younger the shark, the more tender and tastier its meat.

Shark in cooking – what dishes are prepared from sharks?

The fashion for the exotic is pushing an increasing number of housewives to reconsider the traditional menu, and shark meat is increasingly taking its place among high-calorie and affordable foods.

You don’t have to be rich or look for rare spices to make a shark dish. There is a dish that is financially accessible to almost every Russian, and the ingredients for it can be bought not only in the supermarket, but also in many large markets, because the basis is the katran shark, which is found in the Black Sea .

In the skillful hands of chefs, many types of sharks become culinary masterpieces. In the East, mako shark dishes can compete with red tuna in price and popularity, and Italians cook herring shark.

In the US, especially on the Atlantic coast, grilled bull shark fillets are served as often as steaks.

The Japanese gave pride of place on their table to the blue shark, which is fried in batter and made on the basis of fillet broths.

Shark meat is not only good for steaks, although they turn out amazing. In the kitchen, you can dispose of it in the same way as with pork or beef, that is, if you have a certain amount of imagination, you can cook almost any meat dish without any hassle.

For example, shark fin soup is traditional in China. But this fish is cooked not only there, because any soups are made from it: many first courses of Spanish, Greek and Bulgarian cuisine are based on shark meat with various vegetables.

With the same success, you can serve a shark for the second. As a rule, such a dish becomes an unforgettable highlight of the festive table. And the most delicious culinary products are obtained from fresh meat of a predator.

There are a large number of recipes for cooking in a pan, in the oven or deep-frying.

During frying, the meat does not lose its shape, and for its breading, you can take corn and wheat flour, walnut petals and crackers. The batter perfectly preserves the juiciness of meat, and rice, blanched or baked vegetables are served as a side dish for shark steak.

Boiled or smoked meat is perfect for salads and cold appetizers. In the cuisine of the Mediterranean countries, shark meat is present in recipes for soups and stews. Baked meat is served with spicy and sour sauces, and stewed with white wine or balsamic vinegar or lime juice.

To make the aroma of the fish more appetizing and bright, the shark can be seasoned with thyme or basil, garlic, celery, paprika and mild onion varieties.

In the Nordic countries, fish is marinated in beer and grilled or skewered, making shark meat very similar to cod.

But the Italians and Spaniards always add dried tomatoes and unrefined olive oil when frying the katran.

Mushrooms are also well combined with sharks, which save the fillet from possible slight bitterness.

Thus, the triumphal march of the shark through the cuisines of the whole world is increasingly winning the hearts of all admirers of exotic foods.

And now in the public domain there is a magnificent collection of shark meat recipes , some of which successfully take the place of masterpieces among the gourmet and gourmet dishes of world cuisine!

Shark baked with vegetables – recipe

Ingredients:

• White shark 500 g
• Lemon ½ pieces
• Onion 1 piece
• Sweet pepper 1 piece
• Tomatoes 1 piece
• Sunflower oil 3 tablespoons
• Black peppercorns 10 pieces
• Salt to taste
• Cardamom 2 pieces

Cooking:

1. Wash the soaked shark steaks, remove the ridge and skin (optional). Sprinkle with lemon juice, salt and sprinkle with spices.
2. While the fish is salting, prepare the vegetables. Cut the onion into half rings or rings. Tomatoes – in thin discs. Peel the bell peppers and chop them into slices of the same length as the onion.
3. Fry onions in vegetable oil for 3 minutes, then add bell peppers and continue to fry for 2-3 minutes.
4. Put the fried onions and peppers in a baking bag. Then lay out the fish. Top with tomato slices.
5. Close the bag, make several punctures in it on top and bake in the oven preheated to 200 degrees for 20 minutes, then open the bag and bake open for another 10 minutes (optional).

Guide to eating shark meat

Health Canada has developed a guide to eating fish for women, children and men.

The size of one serving is 75 grams.

According to the monitoring program of the US Food and Drug Administration (FDA), swordfish, shark, king mackerel, tuna, marlin are recognized as fish containing an increased amount of mercury in their meat.

Table: mercury content in fish (ppm)

For example, herring contains about 0.01 ppm of mercury, while the mercury content in the body of some species of sharks (for example, polar sharks) can exceed 1 ppm.

The maximum allowable concentrations (MACs) of mercury in fish intended for food are 0.5 mg/kg (0.5 ppm).

Thus, a person is not recommended to consume shark meat dishes too often and in large quantities.