[Sca-cooks] more shark meat processing

[Philippa Alderton]

--- Stefan li Rous <stefan at texas.net> wrote:
> 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?

Very possibly, Stefan- not so much washing it away,
perhaps, as by diluting it- the osmosis process will
continue in the tissues after the organism's death, if
the tissues are placed in the proper environment.

I have no doubt that there are other methods by which
one can reduce the ammonia in a shark's flesh- it's
just that milk is the one with which I'm familiar,
having lived on both coasts, and talked to many
fishermen, commercial and sport alike.

Salt water sounds sensible to me- I always, for
example, soak my chicken in salt water for half an
hour or so before cooking, to remove that nasty
barnyard taste that commercial butchering processes
tend to leave behind.

 Furthermore, the tendencies of Asians to A: be
incompatible with milk, and B: eat durned near
anything and make it taste good led me to suspect that
there are other methods to accomplish the same
purpose- I'm just not aware of them at the moment.
Anybody who is, please let me know ;-)

Phlip

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