[Sca-cooks] more shark meat processing

[Stefan li Rous]

Phlip said:
> It isn't a coincidence. The ammonia you neutralize
> with the milk in a freshly killed shark relative is
> basicly from their bloodstream. As I was mentioning,
> they retain a higher amount of urine, and consequently
> ammonia, in their systems, in order to prevent
> osmosis, and consequent dehydration of their tissues,
> in the highly saline ocean environment- that, in fact,
> is one way we now know that the early oceans were
> considerably less salty than modern oceans.

I remember that the Kon-Tiki expedition, middle 20th century, was
cooking shark. They didn't use milk. I don't think they had any. They
soaked the shark meat in sea water for 24 hours or more. Perhaps that
worked by washing away the ammonia?

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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