[Sca-cooks] Sharks

[Ted Eisenstein]

>When you marinate a bony fish in an acid, it
>decomposes it chemically, not bacteriologically, in
>essence, cooking it, or partially cooking it because
>the chemical breakdown is very similar to what occurs
>when heat is applied. There are certain absolutely
>wonderful Mexican recipes (and no doubt others from
>other cultures, of which I am unaware) which use lime
>juice as the acid with the fish, producing a product
>which tastes "cooked" even though no heat is applied.

Ceviche, which is popular, I hear, in southern France
and Italy (ie, near the Mediterranean), where they can
get fresh! fresh! fresh! fish; I am not sure they use lime
juice, though. Perhaps lemon juice?

Alban