How To Cook Shark Meat

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Video: How To Cook Shark Meat

Video: How To Cook Shark Meat
Video: GRILLED SHARK CATCH AND COOK 2024, November
How To Cook Shark Meat
How To Cook Shark Meat
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Culinary experts claim that the meat of leopard shark, gray shark and fox shark has the best nutritional qualities. Nowadays, the biggest consumers of this type of seafood are the Japanese.

Shark fillet is one of the most popular foods in Australia, Africa and Latin America. It is considered a delicacy around the world. The Italians put shark fillets in various salads, while in China it is served with stewed bamboo sprouts.

The shark is a marine inhabitant that belongs to the group of semi-fatty fish. Only 5 to 10% of fat is found in its composition. Furthermore shark meat is saturated with complete proteins with a balanced amino acid composition.

It is characterized by a rich complex of minerals and high digestibility. Intake of shark meat brings the body a sufficient amount of vitamin A. On the other hand, it is not a reliable source of vitamins C, D, E and K, as they are completely missing.

Last but not least, shark meat is rich in calcium, magnesium, sodium, phosphorus, potassium, as well as omega-3 and omega-6 fatty acids. It also contains all the essential amino acids.

Shark meat
Shark meat

When we choose shark meat for cooking, it is undoubtedly best to bet on fresh, live fish. When shark meat however, this is almost impossible. Therefore, it is best to choose meat with a pleasant, fresh and slightly salty smell.

The finished fish fillets should be translucent. When choosing chilled meat, the purchased must be transported to the home as soon as possible. Chilled fish should not be left out of the refrigerator unless they are cooked soon.

It is best to prepare the selected fish on the day of purchase. If this is not possible, it should be stored wrapped in plastic wrap, washed and well dried, in the coldest part of the refrigerator. Shark fillet stored in the freezer has a storage period of 3-4 months.

Cooking shark meat depends on latitude. Most often it is offered prepared and flavored. In some countries it is served dried.

In our country, shark fillets, like other sea fish, are most often breaded or grilled. For this purpose, it comes with a suitable dressing, because of its dryness.

When cooking shark meat, it is best to pre-soak it in milk. This is due to the fact that this meat often has a smell of ammonia.

Breaded shark fillet

Breaded shark fillet
Breaded shark fillet

Necessary products: 500-700 g of shark fillet, the juice of 1 lemon, 1 tbsp. salt, pepper

About the breading: 1 egg, 4 tbsp. flour, 1 cup fresh milk or water

Method of preparation: The fillet is cut into pieces, about 2 cm each. Place in a pan and pour enough water to cover them. Add 1 tbsp. salt, lemon juice and a few grains of black pepper. Leave for 2 hours.

During this time, beat the egg, add flour and milk (or water). Drain the fillet from the marinade and dry lightly. Then roll in flour and dip in breadcrumbs. Fry in hot oil until golden.

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